Basic Challah

Basic Challah

(2 loaves)

Ingredients:

1 pkg. Dry Yeast

1 1/3 cups Warm Water

1/3 cup Sugar

2 tsp. Salt

1 lb. All-Purpose Flour plus about 4 cups

1 large Fresh Egg

1/3 cup Canola Oil

1 large Egg Yolk

1 tbsp. Water

Directions:

In a large bowl, dissolve yeast in warm water.  Add sugar and let stand 2 minutes, until it starts bubbling/foaming.  Add salt, egg, oil and mix well.  Gradually add flour, 1-2 cups at a time.  Mixing after each addition.  As mixture becomes stiff, flour your hands and remove to a floured surface and begin kneading.  Add flour in smaller amounts until dough is smooth and elastic but not sticky.  Oil the bowl and return dough to it.  Cover with a clean tea towel and let rise 2-hours in a warm place.  Remove dough form bowl and punch down to remove air pockets.  On a floured surface, divide dough in half.  Working with one piece at a time, divide into 3-equal pieces and make a long rope of each in equal length and thickness.  Loosely plait the 3 ropes together.  Pinch the ends together to seal.  Place the finished product on a baking sheet covered with parchment paper.  Repeat process for second plait.  Cover each with clean tea towel and let rise 1-hour.  Mix the egg yolk and water and brush this mixture over each brioche right before going onto the middle rack in a pre-heated 375-degree oven for 30-35 minutes or until golden brown.  Let cool on a wire rack.

Note:               You can use a freestanding mixer with a dough hook for the first part.  Once you remove the dough to start in rising, you’ll have to follow above directions.

Ideas for Future Efforts

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