Orange or Apple Cider Challah (NY Times)
From this recipe:
https://www.nytimes.com/2020/05/08/dining/challah-recipe-coronavirus.html?referringSource=articleShare
NOTES:
1. No precise flour measurement is given. You'll need to knead the dough and go by feel. It will be a sticky, soft dough, and you’ll know you’re done kneading when it stretches if you pull it.
2. Eggs and oranges (for zest) are to be at room temperature. Avoid using orange *juice,* which can turn bitter when baked.
3. A few reviewers recommended heating only at 350 degrees, so that is reflected in the recipe (it originally stated 375 for a dark loaf).
4. Adding a bit of honey adds nice sweetness to the bread. I’m not sure how much or when to add it; probably with the eggs, oil, etc., and maybe take the sugar down a bit.
5. Video for shaping a round challah (for Rosh HaShana, e.g.)
6. Allow most of the day, since there are several rises and rests that are needed.
7. A comment from the recipe: "No need to heat the orange juice, but be sure the oranges are at room temperature. Also, expect to wait longer for the bread to start rising. I used absolutely fresh yeast and it hardly bubbled. Used it anyway, and the bread took at least an extra hour to rise. So long, in fact, that I couldn't serve it (started too late) and ended up putting the dough in the fridge overnight for the second rise. Brought it to room temperature before baking. Delicious!"
8. Our recommendation is to use the ATK challah recipe we’ve tweaked: the flavor is better:
INGREDIENTS:
1/2 cup liquid: either fresh squeezed orange juice (juice from 2 oranges, though this was discouraged); apple cider; or plain water
2-1/4 tsp (7 g or 1 packet) yeast of any kind
1/3 cup olive oil or other mild oil, or melted and cooled butter (5-1/3 Tbl)
2 eggs
1 egg yolk
3 Tbls sugar
1 tsp kosher salt
(optional) 1/2 tsp orange zest
3 cups (360 g) bread flour, plus more for kneading
PREPARATION:
1. In a small measuring cup, warm the juice or water to 105-110 degrees.
2. Sprinkle the juice or water with the yeast and let sit 5-10 mins until slightly foaming.
3. While yeast is proofing, in a large bowl, mix together the olive oil, eggs, egg yolk, sugar(s), kosher salt, and room-temperature orange zest (if using).
4. Add the proofed yeast mixture and mix until well combined.
5. Add the flour and, using a standing mixer with dough hook, or by hand, knead the dough until it is smooth and elastic, adding more flour as needed.
- You cannot over-knead if you knead by hand.
- It will be a sticky, soft dough, and you’ll know you’re done kneading when it stretches if you pull it.
- It will take about 5 minutes in a mixer, 10 to 15 by hand.
6. Oil a large bowl, place the dough ball in it, lightly oil the top, cover with a moist towel, and put it in a warm place out of a draft to let it rise until until almost double in size, about 2-3 hours or more.
7. Press the air out of the dough, cover the bowl again, return to where it had been, and let the dough rise for about 45 more minutes.
8. Prepare the loaf (but there's one more rise, so no need to start the oven yet):
- For a traditional braided challah, use a bench knife to cut dough into 3 equal pieces; roll into 12" ropes (tapering at the ends); braid together, and tuck ends under the loaf before placing on baking sheet.
- For a round challah, start off 4 ropes and create a woven hashtag/tic-tac-toe. Then follow the video (see Notes).
9. Lightly beat an egg with 1 tsp of water and place the challah on a parchment-lined baking sheet.
10. Brush the top of the challah with the egg wash and reserve remaining egg wash.
11. Let rise uncovered for 45 minutes and then preheat oven to 350 (see Notes).
12. Just before baking, top with a second coating of egg wash, adding sesame seeds, kosher salt, etc if you want.
13. Bake for 25-35 minutes until top is deep golden.
14. Cool on a rack before slicing.
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