|Braided Challah #SundaySupper |
Author: Susan Palmer adapted from The Mile End Cookbook by Noah and Rae Bernamoff
I found that this bread tasted better and more "challah-ish" after it sat for a day. While delicious right out of the oven, the crust softens and the inside is more pillowy.
- 1¼ cups lukewarm water
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 package (2¼ teaspoons) active dry yeast
- 1 tablespoon canola oil
- ¼ cup sugar
- 4 cups bread flour
- 1 teaspoon kosher salt
- 1 additional egg for egg wash
- In the bowl of your stand mixer, combine the water, egg, egg yolks, yeast, oil and sugar. Whisk until combined.
- Add the flour and salt and using the dough attachment, mix on medium for 3-5 minutes until the dough comes together.
- Let the dough rest for 5 minutes and then mix for another 3-5 minutes until the dough is fairly smooth.
- On a well floured surface, roll the dough into a ball and place in a lightly greased bowl and covered with plastic wrap. Leave in a warm, draft free area to rest until it has doubled in size - about 2 hours.
- Transfer the dough to a floured surface and divide it into 3 even portions. Working with one portion at a time, roll into a 12 inch long rope thats wider in the middle than the ends. Repeat with remaining portions of dough.
To braid the challah:
- Set one strip in front of you and the remaining two at a 45 degree angle on each side so they just overlap. Tuck the edges in and then gently lift one of the outer strips, crossing over the middle and place it along the outside of the outer strip.
- Next bring that outer strip and cross over the middle, laying it down. Tug on each strip as you braid, continuing all the way down pinching the edges together at the end.
- Transfer to a large baking sheet that has been greased with oil. Brush the top of the challah with oil and cover with plastic wrap. Let rest in a draft free, warm area for about 1/12 hours.
- When ready to bake, remove the plastic wrap and brush with the beaten egg wash.
- Pre-heat your oven to 350 degrees and bake for 25 minutes, rotating half way through. The interior temperature of the challah should read 180 degrees.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2013/01/braided-challah-sunday-supper/