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Challah
2023-11-24
https://www.metro.ca/userfiles/image/recipes/null
PT2H00M
PT25M
PT2H25M
Whisk together flour and salt in a medium-sized bowl and set aside.In the bowl of your stand mixer, combine water, yeast, eggs, oil, and sugar, whisking gently to blend.Add the flour and the salt to the wet ingredients and mix on low speed, using the dough hook, for 2-3 minutes, scraping the bowl down once or twice. The dough will still be sticky but should begin to gather around the hook. Increase the speed to medium and continue to knead for about 5-8 minutes, or until the dough has come away completely from the sides of the bowl and has formed a smooth and satiny ball around the dough hook. If you’re mixing the dough by hand, the total kneading time will be approximately 10-15 minutes.Place the dough ball into a large bowl lightly brushed or sprayed with oil, turning it over once to coat. Cover with plastic wrap or a tea towel and allow to rest in a draft-free spot until it doubles in size, approximately 60-90 minutes depending on the temperature in the room.
When the dough has risen, remove it from the bowl and place it on a lightly floured workspace. Divide the dough into half (one for each loaf) and then divide further into the number of pieces required for your shape. A Star of David challah will require 6 evenly sized smaller pieces and a three-braid challah will require three evenly sized pieces.Round up the pieces of dough into balls and smooth them by rolling them on the workspace in the palm of your hand. Keep the pieces of dough you are not working with covered with your towel or plastic wrap to keep them from drying out. Press on the balls with your hands to flatten them then roll them up into logs. Elongate the logs into ropes with tapered ends. If the dough springs back while you are rolling, set it aside and let rest for a few minutes then try again. Use three ropes to form a simple braided loaf. To make a Star of David, use three ropes to form one large triangle, pinching the ends together, and then with the remaining three ropes, weave a second triangle, with the point in the opposite direction, over and under the first.Place the loaf on a parchment paper-lined baking sheet and use a pastry brush to glaze with an egg wash (a lightly beaten egg with a teaspoon of water). Cover with oiled plastic wrap and rest in a draft-free spot until the loaf is almost doubled in size and looks a little puffy, 30-40 minutes.Apply another coat of egg wash and sprinkle the sesame seeds and flaky sea salt over the loaves.
Bake in the middle rack of a pre-heated 350 °F oven for approximately 25-30 minutes until golden brown and the internal temperature is 190 °F - 200 F
Cool on a wire rack.
24
Metro
0
0
0
0
4 cups (530 g) all-purpose flour (plus extra for your work surface)
3/4 cup (180 g) warm water, 100-110 degrees F
2 1/4 teaspoons instant dried yeast (approximately 8 grams)
3 large eggs (2 for dough, 1 for glaze)
1/4 cup (57 g) of sunflower oil
1/4 cup (50 g) of white granulated sugar
1 1/2 teaspoon (8 g) of fine sea salt
3 teaspoons (9 g) of sesame seeds
Optional :Flaky sea salt
Challah
24
Accompaniements
2:00
Preparation
0:25
COOKING
2:25
TOTAL TIME
Ingredients
-
4 cups
(530 g)all-purpose flour (plus extra for your work surface)
-
3/4 cup
(180 g)warm water, 100-110 degrees F
-
2 1/4 teaspoons
instant dried yeast (approximately 8 grams)
-
3
large eggs (2 for dough, 1 for glaze)
-
1/4 cup
(57 g)of sunflower oil
-
1/4 cup
(50 g)of white granulated sugar
-
1 1/2 teaspoon
(8 g)of fine sea salt
-
3 teaspoons
(9 g)of sesame seeds
-
Optional :Flaky sea salt
Preparation
Whisk together flour and salt in a medium-sized bowl and set aside.
In the bowl of your stand mixer, combine water, yeast, eggs, oil, and sugar, whisking gently to blend.
Add the flour and the salt to the wet ingredients and mix on low speed, using the dough hook, for 2-3 minutes, scraping the bowl down once or twice. The dough will still be sticky but should begin to gather around the hook. Increase the speed to medium and continue to knead for about 5-8 minutes, or until the dough has come away completely from the sides of the bowl and has formed a smooth and satiny ball around the dough hook. If you’re mixing the dough by hand, the total kneading time will be approximately 10-15 minutes.
Place the dough ball into a large bowl lightly brushed or sprayed with oil, turning it over once to coat. Cover with plastic wrap or a tea towel and allow to rest in a draft-free spot until it doubles in size, approximately 60-90 minutes depending on the temperature in the room. When the dough has risen, remove it from the bowl and place it on a lightly floured workspace. Divide the dough into half (one for each loaf) and then divide further into the number of pieces required for your shape. A Star of David challah will require 6 evenly sized smaller pieces and a three-braid challah will require three evenly sized pieces.
Round up the pieces of dough into balls and smooth them by rolling them on the workspace in the palm of your hand. Keep the pieces of dough you are not working with covered with your towel or plastic wrap to keep them from drying out. Press on the balls with your hands to flatten them then roll them up into logs. Elongate the logs into ropes with tapered ends. If the dough springs back while you are rolling, set it aside and let rest for a few minutes then try again. Use three ropes to form a simple braided loaf. To make a Star of David, use three ropes to form one large triangle, pinching the ends together, and then with the remaining three ropes, weave a second triangle, with the point in the opposite direction, over and under the first.
Place the loaf on a parchment paper-lined baking sheet and use a pastry brush to glaze with an egg wash (a lightly beaten egg with a teaspoon of water). Cover with oiled plastic wrap and rest in a draft-free spot until the loaf is almost doubled in size and looks a little puffy, 30-40 minutes.
Apply another coat of egg wash and sprinkle the sesame seeds and flaky sea salt over the loaves. Bake in the middle rack of a pre-heated 350 °F oven for approximately 25-30 minutes until golden brown and the internal temperature is 190 °F - 200 F Cool on a wire rack.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
