Challah
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Traditional Challah
Ingredients
  • 235 ml water
  • 14 grams active dry yeast
  • 650 grams bread flour
  • 1 egg
  • 2 egg yolks
  • 60 ml vegetable oil
  • 57 grams sugar
  • 17 grams salt
Egg Wash
  • 1 egg
  • 1 Tablespoon water
Topping
  • Poppy Seeds
Instructions
  1. Mix the yeast and the water in your mixing bowl.
  2. Let rest for about 10 minutes.
  3. Add your egg, egg yolks, sugar, salt, oil, and half the flour.
  4. Mix together on low.
  5. Gradually add in the rest of the flour.
  6. Knead on medium with a dough hook for about 8 minutes.
  7. Rise in oiled container until tripled in size.
  8. Punch down, and divide into 4 equal sized pieces.
  9. Roll 3 pieces into ropes about 18 inches long.
  10. Braid together.
  11. Divide the last piece into 3 equal size pieces.
  12. Roll them into 3 18 inch long thin ropes.
  13. Braid together.
  14. Put small braid on top of the large braid.
  15. Make egg wash with egg and water, then brush onto the dough.
  16. Let rise for about 1 hour (double in size).
  17. Preheat oven to 350 degrees.
  18. Brush with egg wash again.
  19. Sprinkle with poppy seeds.
  20. Bake on parchment paper for about 30 minutes or so (half baked), brush with egg wash again.
  21. Bake until finished (internal temperature 195 degrees and firm to the touch).
  22. Cool on rack.
Recipe by Hammer on Rye at http://www.hammeronrye.com/hollah-if-you-like-challah/