Newsman Cookbook: Challah
About 3 hours, 15 minutes Active Time
Makes 1 Large Braided Loaf
Ingredients
2 tsp active dry yeast
¼ Cup and ½ tbsp sugar, separated
¾ cup + 2 tbsp warm water
¼ cup olive oil
2 eggs
½ tbsp salt
4-4 ½ cups all-purpose flour (500-550 g)
To Finish
1 egg, beaten
Kosher Salt (or flaky if you are feeling fancy)
Instructions
In a large bowl, dissolve yeast and ½ tb sugar in the water. Let sit for 5 minutes, or until foamy. If it is cold outside, heat your oven to its lowest temperature for about 5 minutes to make a warm place for the dough to rise, then turn it off.
Whisk the olive oil into the yeast mixture, then alternate adding an egg and the remaining sugar and the salt. Slowly add in the flour. Knead on a floured work surface until smooth. Clean out the bowl and oil it, then place the dough inside, cover, and let it rise in the oven or a warm place for an hour till almost doubled.
Punch down the dough and let rise another ½ hour.
Turn the dough onto a lightly floured work surface. Challah is a braided dough, but that braid can be made in many different ways. The simplest is with 3 strands. For this, divide the dough into three pieces, roll all of them into 18” strands, and pinch one of the ends together. Braid: take one of the outer pieces and bring it over the middle piece; alternate outer pieces till braided into a log. To make a circle loaf, twist the loaf into a circle, or follow the steps below. Brush all over with the egg, place on a parchment-lined baking sheet, then let rise for an hour.
Step 1 Step 2 Step 3 Step 4
Bake: Heat the oven to 375 F, then brush the bread again with egg wash and sprinkle with salt. Put into the oven and bake for 20-30 minutes, until very golden brown on the outside. Serve with butter.
