Challah
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cups
Unbleached All-Purpose Flour2 tsps
Fine Sea Salt1 tsp
Instant Yeast2 tsps
Vegetable Oil1 tbsp
Honey3 large
Egg1 cup
WaterDirections:
1
Place the flour, salt, yeast, vegetable oil, and honey in a food processor fitted with the metal blade
2
Using an instant-read thermometer, adjust the temperature of the water so that the combined temperatures of the flour and the liquid give a base temperature of 130 degrees if using a Cuisinart or KitchenAid or 150 degrees if using a Braun
3
Beat 2 of the eggs and add them to the liquid
4
With the machine running, pour all but 2 tablespoons of the liquid through the feed tube
5
Process for 30 seconds
6
If the dough seems too dry and is not forming a smooth ball, add the reserved liquid and process for 15 seconds more, for a total of 45 seconds
7
Stop the machine, and take the temperature of the dough with an instant-read thermometer, which should read between 75 degrees and 80 degrees
8
If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds, up to twice more, until the dough reaches the desired temperature
9
If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an un-greased bowl, and refrigerate for 5 to 10 minutes
10
Check the temperature of the dough after 5 minutes; it should be 80 degrees or cooler by that time
11
; Remove the dough from the refrigerator and place it in a large ungreased bowl
12
Cover with plastic wrap and ferment for 1 1/2 to 2 hours at room temperature, 70 to 72 degrees
13
The dough will have noticeably increased in volume and will be light and soft
14
Scrape the dough onto a lightly floured work surface
15
Gently flatten it with the palms of your hands, but do not punch out all of the air bubbles that have formed as the dough has fermented
16
Form the dough into a loose ball; lift up one edge and fold it into the center
17
Do this about 4 or 5 times until the dough is formed into a ball
18
Return it to the bowl, cover, and let proof at room temperature until it doubles in bulk, about 1 to 1 1/2 hours
19
One hour before baking, put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack
20
Place a pan on the bottom of the oven and preheat to 425 degrees
21
Scrape the dough onto a lightly floured work surface
22
Using a dough scraper or kitchen knife, divide it into 2 pieces
23
Form each piece into a log shape to be rolled like a baguette
24
Cover and let rest for 10 minutes
25
To form the dough into round turban shapes, roll one piece into a strip about 14 inches long
26
Taper the dough so that it is noticeable thicker at one end; use both hands to roll the dough into a point on the other end
27
Starting with the thicker end, coil the dough so that it forms a tight spiral
28
Wrap it around, then tuck the thin end under the loaf to keep it from unraveling
29
With the palms of your hands, press the top of the loaf lightly to flatten it slightly, then transfer it to one corner of a parchment-lined baking sheet
30
Repeat with the second piece of dough
31
Place it diagonally across from the first loaf spaced about 2 inches so the loaves do not stick together as they bake
32
Cover with a towel and let proof for about 45 minutes at room temperature
33
The loaves will be visibly puffed and will increase in volume by at least half
34
Just before baking, beat the remaining egg with 1 tablespoon of water
35
Brush each loaf with the egg wash, then sprinkle the loaves with poppy seeds or sesame seeds
36
Carefully pour about 1 cup of warm water into the pan in the oven
37
Immediately slide the baking sheet of dough onto the baking stone in the oven and turn the heat down to 400 degrees
38
Bake for 2 minutes, then quickly open the oven door and add another 1-cup warm water to the pan in the oven
39
Continue baking the bread for another 30 minutes
40
Check to see if it is browning too quickly
41
Reduce the heat to 375 degrees if necessary, then continue baking for another 10 to 15 minutes
42
The bread is done when golden brown
43
Insert an instant-read thermometer into it, and if the internal temperature is 205 degrees to 210 degrees, the bread is done
44
Remove the bread from the oven and place the loaves on a wire rack to cool completely before cutting and storing