Challah

Challah

I cooked this for a TV3 series on mixed cultures within New Zealand - as part of a Jewish segment. It was delicious

Ingredients

  • 2 1/2 cups warm water 110 degrees F/45 degrees C
  • 1 tablespoon active dry yeast
  • 1/2 cup honey
  • 4 tablespoons vegetable oil
  • 3 eggs
  • 1 tablespoon sal
  • 8 cups unbleached all-purpose flour

Instructions

Directions

  1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  3. Preheat oven to 190 degrees C
  4. Beat the remaining egg and brush a generous amount over each braid.
  5. Bake at for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Recipe Notes

After the first kneading the dough can be refrigerated and then removed up to 24 hours later to finish the rising process. Let the dough doubles it's size after the first knead. After the plaiting you can pop the dough in the fridge for up to 24 hours, then let them rise until trebled in size (around 2-3 hours)

 

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