"Cooking Jewish" Challah

This recipe is based on the book Cooking Jewish: 532 Great Recipes from the Rabinowitz Family.

NOTES:

1. Bread flour for the win!

2. Liz had experimented two other times with the challah recipe from her mom but was very disappointed by the appearance.  This recipe is likely to be a winner, if Liz can perfect the braid.

3. Eggs to room temperature.

4. This recipe uses oil instead of butter; it also uses kosher/coarse salt.

5. This recipe calls for a mixer with a dough hook or paddle attachment, but I made this by hand, no problem.  The recipe below is based on hand-kneading.

6. If the kitchen is cool, plan to heat the water to the higher side of the temperature range.

7. The pie tin/cake pan with water in the warmed oven is to keep the dough from drying out while it is rising.

8. Using the oven set to its lowest temperature is in lieu of having a warm, non-drafty place to let the dough rise.

9. This is for a braided challah.  See note at end for a round challah for Rosh Hashanah.


INGREDIENTS

3-1/2 cups bread flour
1/2 cup water
2-3/4 tsp active dry yeast ( = 1 pkg plus 1/2 tsp)
1/4 cup plus 1 tsp sugar
2 eggs
1/4 cup vegetable oil (plus extra to oil the bowl)
1-1/2 tsp kosher or coarse salt
Egg wash (1 egg + 1 Tbl water)
Parchment paper
Rolling pin
Rounded bench scraper
Straight-edge bench scraper or sharp knife
Lightweight kitchen towel
Digital scale
Poppy seeds or sesame seeds (optional)


PREPARATION

1. Set aside 2 Tbl of the flour.

2. Measure out the yeast and set aside.

3. Set aside 1 tsp of sugar for the yeast.

4. In a large bowl, put remaining flour and make a wide, deep well in it.

5. Heat water in microwave on medium power for 30-45 secs, until it is 100-110 degrees.

6. Pour in only 1/4 cup of the water into the flour's well.

7. Sprinkle yeast into water, add the teaspoon of sugar, and gently stir with a fork.  It's okay if a little flour is incorporated.

8. Let stand until bubbly, 5-10 min.

9. While yeast is proofing, in a small bowl and using a fork, beat the eggs, oil, salt, and remaining sugar.

10. When yeast is bubbly and/or some of it has risen to top of the filled well, add the remaining warmed water to the egg mixture.

11.  Add egg mixture to the flour mixture and begin to combine using either hands or rounded bench knife. The dough might look overly dry but don't do anything yet.

12. Oven to lowest temperature; place rack at lower-center level. Put pie tin or cake pan of water either to one side of oven rack or on lowest rack.

13. When workable, place dough on counter to knead for 12-15 minutes by hand until it is smooth and silky.  It should become a bit tacky to the touch and more cohesive.  If the dough is too sticky, slowly work in some of the reserved flour, kneading for 1-2 minutes before adding more.  If the dough it too dry, work in a small bit of oil.

14. Turn off oven and keep oven door closed.

15. Oil the bottom third of a large or medium metal (oven-proof) bowl, place kneaded dough into bowl, and turn it over to cover the dough ball with oil.

16. Cover loosely with lightweight kitchen towel and put in warmed oven (or other warmed place) for an hour, until dough is about twice as big.  If unsure of the rise, poke the dough: if the indentation remains, it's ready for the next step.

17. When dough is risen, place parchment paper on a cookie sheet, remove dough and set aside, leaving pie tin/cake pan in the oven.

18. Gently turn out dough onto counter and gently knead it for 1-2 minutes.

19.  Turn oven back onto lowest temperature.

20. Using a straight-edge bench scraper or knife and a scale, cut the dough into 3 even portions and shape each into a disk about 1/2" thick.

21. While working with each piece one at a time, keep the other two under the kitchen towel.  Work as quickly as possible:

22. Roll out one piece of dough as thinly as possible, keeping it as circular as possible.

23. Roll up the flat circle of dough tightly to form a strand, about 1-1/4" or 1-1/2" wide by 10-12" long, place onto prepared parchment paper/baking sheet, and cover with a second kitchen towel.

24. Repeat with remaining 2 pieces of dough.  NOTE: To lengthen the strands, use the fleshy part of the palm to push down gently on the center of the strand while rolling.

25. Braid the strands, tucking the ends under, and then squeeze the ends of the loaf toward the middle to make a higher loaf, about 8"-9" long.

26. Turn off the oven but keep the door closed.

27. Cover the shaped dough again and put it back into the warmed oven (or other warmed place) for 45-60 min.

28. Remove risen loaf and tin/pan of water, keeping the towel on the loaf as the oven preheats to 375.

29. While the oven preheats, brush the top with egg wash and sprinkle with poppy seeds/sesame seeds if using.

30. Bake until top is brown and bottom sounds hollow, 25-30 min, rotating halfway through.

31. Transfer to wire rack to cool a bit before slicing.


ROSH HASHANAH CHALLAH

At Step 19, for a spiral challah, roll the dough into a single rope about 34" long.  Beginning at one end, wind the rope rom the center of the spiral outward, keeping the center slightly elevated, like a turban.  Tuck the end under and return to Step 26.