Challah

This recipe is based on the one from my mom's recipe binder. --Liz

NOTES:

This recipe doesn't use egg in the dough at all.

Allow a total of 4 hours for rising (two 2-hour segments). But the second rise could be 30 min-2 hrs, depending on conditions. Oy!

Butter at room temp.

Sift bread flour before measuring it. (This recipe is probably from the 1970s, when flour used to need to be shifted.)

If the baking environment is cool, plan to heat the water to 110 or 115.

I'm pretty sure Mom used the dough hook attachment on a standing mixer. Dough can be prepared by hand, too: it will be a workout!

..."Pastry cloth"??? or large wooden cutting board will do for a work space.

Extra large, wide metal bowl

Here is Cook's Illustrated recipe


INGREDIENTS

1 cup hot water, approx. 105-115 degrees
1 package yeast
1/4 cup sugar
1 tsp salt
2 Tbl margarine (shortening; butter), at room temp
at least 3 cups bread flour, plus a fair amount more for kneading, up to 1/2 cup or so

EGG WASH:
1 egg, slightly beaten
1 tsp cold water


PREPARATION

1. While water is heating, sift the flour and measure out 2 cups. Put remaining flour aside for kneading.

2. When water meets its temperature, in a large bowl put yeast and then pour warm water and stir to dissolve completely.

3. Stir in the sugar, salt, and shortening til blended.

4. Add 1st cup of flour and mix well.

5. Add 2nd cup of flour and mix well. Wait til later to add remaining flour.

6. "Then let [dough] rest while you clean up."

7. Add 3rd cup of flour gradually until dough begins to form ball and come away from the bowl.

8. If using standing mixer, when dough forms ball and comes away from bowl, roll it out onto a pastry cloth (or large wooden cutting board).  If mixing by hand, wait until dough becomes a bit cohesive before turning out of bowl.

9. As needed, use the remaining flour (about 1/2 cup) for your hands and for the dough as you start to knead it.

10. Knead for 15 min, continuing to put flour on hands to prevent sticking.

Kneading involves pushing with heel of hand to stretch the dough, and folding over the stretched dough to continue kneading it. 

Here's a helpful video about kneading the dough, working in the flour, stretching the dough, removing thin layer of dough build-up. 

Look for less stickiness; smooth, satiny surface

11. Prepare an oversized large bowl with a small bit of oil, about a tablespoon. Rub the oil over the lower half of the bowl. See this video for tips about preparing the bowl and the dough.

10. Place kneaded dough into bowl and turn it over to cover it in oil. Cover bowl with plastic wrap, or aluminum foil and then place a lightweight dish towel over the bowl as well.

11. Let dough rise in warm place until doubled in bulk (1-1/2 to 2 hrs). HINT: You can set oven to lowest temperature for a few minutes, then turn oven off; add a small pan of steaming water to oven alongside of dough.

12. When dough is risen, put flour on hands to help pull out dough onto another clean workspace. Rework the dough a bit until it is pliable.

13. Pull into three roughly equal parts, making each end of the "ropes" narrower than the middles. Then braid the bread.

14. Place bread on greased cookie sheets (or use parchment paper?) and again let rise until about double in size, about 1-1/2 to 2 hrs.

15. Preheat the oven to 375 with rack on lower-middle position. Coat braids with egg wash: lightly beaten egg yolk, mixed with 1 tsp cold water.

16. Bake until golden brown, about 30-40 min. Should sound hollow when you tap on the bottom of the loaf.  Cool on baking sheet on wire rack.