Pinch the ends together, then tuck them under the loaf.(Wendy Goodfriend) Line up the ropes side by side and braid half from the center down. (Wendy Goodfriend) Roll each piece into a rope that is about 15 inches long.
(Wendy Goodfriend) When rolling the rope, keep it thick in the center and tapered at the ends. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.ĭivide the dough into 3 equal pieces. Line up the ropes side by side and braid half from the center down. When rolling the rope, keep it thick in the center and tapered at the ends. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. Turn the dough out onto a lightly floured work surface. Line a large (12 x 17 inches) rimmed baking sheet with parchment paper.(Wendy Goodfriend) Let the dough rise at room temperature for about 1 hour or until doubled in size.
(Wendy Goodfriend) Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Let the dough rise at room temperature for about 1 hour or until doubled in size. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.
(Wendy Goodfriend) In a small saucepan over medium heat, melt the butter. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.Ĭhallah dough ingredients and equipment. Pour the milk mixture into the stand mixer and stir to combine with the yeast. Add the milk, water, and honey and heat until just warm (105☏ to 115☏ use a thermometer to check the temperature). In a small saucepan over medium heat, melt the butter. In the bowl of a stand mixer, stir together the yeast and sugar.Sesame seeds, poppy seeds, or coarse salt (optional).1 envelope (2 1/4 teaspoons) active dry yeast.Rich, Eggy, Golden Challah (Wendy Goodfriend) Recipe: Rich, Eggy, Golden Challah Just add the seeds right after you brush the challah with the egg wash right before popping in the oven. Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns. This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit. Not only is challah terrific on its own, but once it’s a few days old, it makes superb French toast. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. If you are making it for Rosh Hashanah, it is traditional to shape it into a round.īut this tender, eggy bread-which is similar to brioche-can be enjoyed anytime. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. A beautifully braided loaf of challah (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture.
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