ATK Challah

This recipe uses an unusual technique from Japan that seems to stabilize the dough.  Click here for the original recipe, which requires a membership to America's Test Kitchen/Cooks Illustrated. This chocolate bread recipe also uses this technique.

To form a round challah, follow this recipe through step 12 and then use this video instead of braiding the challah: 

https://reformjudaism.org/video-how-shape-round-challah-two-ways

NOTES

1. Uses bread flour
2. Original recipe calls for standing mixer
3. Original recipe recommends measuring out the flour with a scale
4. Optional: Sprinkle sesame seeds, poppy seeds, kosher salt, or sel de mer on glazed bread before baking
5. Optional: Use leftover egg whites, plus 1-2 Tbl milk, for glazing bread before baking
6. Plan to take out eggs ahead of time to get to room temperature, or place them in warm water 5-15 minutes before starting.
7. If kneading by hand, avoid kneading on cold stone in a cool house. Instead knead on a cutting board.
8. Most of the time for this recipe is waiting for the dough to rise: 20 minutes standing time; 90 minutes for the first rise; up to 3 hrs for the final rise.
9. Because of the two rises and other waiting times, allow 5-6 hours of preparation + baking time + cooling time.


INGREDIENTS

For flour-based paste/roux

• 1/2 cup water, room temp or luke warm
• 3 Tbl bread flour

For the dough itself

• 1 egg and 2 egg yolks (optional: save egg whites for egg wash at end, or for meringues)
• 1-1/4 tsp instant/rapid rise yeast
• 1/4 cup water, room temp or luke warm
• 2 Tbl vegetable oil
• 1/4 cup sugar (1.75 oz)
• 2-3/4 cup bread flour (15.125 oz)
• 1 tsp table salt
• Vegetable oil spray

For the egg wash

• 1 large egg (or leftover egg whites)
• 1 pinch table salt (to mix into egg/egg whites)
• optional: 1-2 pinches kosher salt, sesame seeds, or poppy seeds (for sprinkling on top)

PREPARATION

For the paste/roux:

1. Whisk water and flour in bowl until no lumps remain. 
2. Microwave on high, whisking at every 20 second intervals, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl. Total time should be 40-80 seconds.
3. Set aside.

For the dough:

1. In bowl of a standing mixer (not yet on the mixer itself), place egg and yolks, remaining water, and oil.  
2. Whisk in flour paste until well combined. 
3. Add flour and yeast and replace bowl onto standing mixer. 
4. Fit mixer with dough hook and mix on low speed until all flour is moistened, 3 to 4 minutes. Let stand for 20 minutes.
5. Add sugar and salt and mix on medium speed for 9 minutes (dough will be quite firm and dry). 
6. Transfer dough to counter (or, if counter is too cold, move onto large cutting board) and lightly spray now-empty mixer bowl (or a new large bowl) with oil spray. 
7. Knead dough briefly to form ball and place it to prepared bowl. 
8. Lightly spray dough with oil spray; cover bowl with plastic wrap; and place in warmed oven, proofing drawer, etc for about 1-1/2 hours or until about doubled in volume. 
9. While dough is proofing, line rimmed baking sheet with parchment paper and nest in second rimmed baking sheet. 
10. Transfer risen dough to counter/cutting board and press into 8-inch square, expelling as much air as possible. 
11. Cut dough in half lengthwise to form 2 rectangles, and then cut each rectangle in half lengthwise to form 4 equal strips of dough. 
12. Roll each strip of dough into a 16-inch rope and continue rolling, tapering ends, until rope is 18 inches long. 
13. Now picture the face of a clock and arrange ropes into a very large plus-sign shape. One rope should be pointing to 12, another to 3, 6, and 9. Be sure that the ends of the ropes aren't just touching but are overlapping each other by 1/2".  Firmly press center of 4 ropes to seal them to each other.

For the braid:

NOTE: As you begin braiding these 4 ropes, the braid will form at a slight diagonal, moving from 12 o'clock to 4 o'clock or 5 o'clock.

 
1.  Lift the rope that is pointed at 12 o'clock, bring over center, and place in 5 o'clock position. 
2.  Lift rope at 6 o'clock, bring over center, and place in 12 o'clock position.
3.  Lift rope at 9 o'clock, bring over center, and place in 4 o'clock position. 
4.  Lift rope at 3 o'clock and, working toward yourself, bring over braid and place in 8 o'clock position. 
5.  Adjust the shortened ropes so they are again at 12, 3, 6, and 9 o'clock positions.
6.  Repeat steps 2-6, working toward yourself, until you can no longer braid. Loaf will naturally list to one side. Here is some short-hand to help with these steps:

7.  Pinch ends of ropes together and tuck both ends of the ropes under braid. Carefully transfer braid to prepared sheets. 

8.  Cover loosely with plastic or a light, damp tea towel and let rise until dough does not spring back fully when gently pressed with your knuckle, about 2-1/2 to 3 hours.
9.  At the 2-1/2 hour mark, move onto Finishing the bread, below.

Finishing the bread:

1. For the egg wash: Thirty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Whisk together egg and salt (or egg whites  milk, and salt). 
2. Brush loaf with egg wash and sprinkle with kosher salt (or sesame seeds or poppy seeds, if using). 
3. Bake until loaf is deep golden brown and registers at least 195 degrees, 35 to 40 minutes. 
4. Let cool on sheets for at least 20 minutes before slicing, otherwise cool on a wire rack. 

***  

This information assumes slices at about 1 oz.