Challah II

[kirra]

Challah II

Challah is not an easy craving to satisfy quickly. The dough itself only takes about 20 minutes to pull together, but then it must rise twice: first in a big mass of dough and then a second rising after the loaves are formed.

Ingredients:

1 package dry yeast
3 1/2 cups bread flour
1/2 cup oil
3/4 cup warm water
1 tsp. salt
1/4 cup sugar
3 eggs
Poppy or sesame seeds

Preparation:

Combine water, yeast and 1/2 cup of flour in a mixing bowl (use the bowl of a kitchen aid if you have one). Mix to combine. Let sit for 20 minutes or until the slurry gets frothy.

Meanwhile, combine the oil, 2 eggs, sugar and salt. Add this to the flour/water/yeast mix and combine. Add the remaining flour and knead in a machine with a dough hook (10 minutes) or by hand (15 minutes).

Let rise for 4 hours on the counter, covered with plastic wrap, or in the refrigerator.

Divide the dough into 8 balls and roll out into strands. Make two loaves with 4 strands each. Braid your challah.

Make an egg wash with the remaining egg, and brush on top of the loaves. Sprinkle with seeds on top. Let rise for 1 hour.

Bake at 350 for 45 minutes. Ideally, you should let it cool before eating, but you don’t have to.