Challah – The soft velvety bread

Before you decide this is complicated and scroll to a different page, can I make a small suggestion that you go through the steps?. You might seriously change your mind.

I was intimidated by Challah for a long time. It was the way the bread was braided plus its beautiful color. As always, I thought it was complicated but once you make up your mind, its really easy. I saw couple of youtube videos and then finally got the hang of braiding this gorgeous bread. A shiny exterior and a beautiful soft, velvety interior. Eggs add softness and richness to any baked good and this bread uses eggs. In recipes where eggs are not used, milk does the trick. Check out other eggless yeast breads.

Challah is eaten by many cultures but for Jews, it holds religious significance.   

It was a big loaf and I thought I would have something left for couple of days. Who can resist freshly baked goods and if you have company you can forget the leftovers. Salted butter and a cup of tea is all you need.

Eggs add a beautiful soft texture to the bread.

Add yeast in a mixing bowl. To that add water and sugar. Mix well with a spoon and keep aside for 10 minutes or till the mixture froths.
Add salt + oil, stir again. Now add half of the flour + egg + egg yolk and start kneading with a dough hook attachment. Add little flour as needed. The dough should be sticky and elastic. Knead for 6-8 minutes till the dough comes off the sides of the bowl.
(If using hand, use a wooden spoon to combine the flour. Once the dough is difficult to stir and less sticky, transfer onto a floured work surface or your counter top and knead remaining flour with your hands. After all the flour is incorporated, knead for additional 6-8 minutes for the gluten to develop).
Lightly coat the top of the dough and the bowl with oil. Cover and let it rise in a warm place for 1 and 1/2 -2 hours or until dough doubles in volume.

Punch down the dough, separate it into 6 equal portions.

Roll into 6 ropes about 1 and 1/2 inch thick and about 12 inches long. Keep it parallel to each other. If its difficult to roll, cover and try doing it after 5 minutes.

Pinch together one side.

Don’t get overwhelmed. All you have to do is bring the right rope under the middle rope and keep it on the left.

OR

Take the right most rope over the adjacent two ropes and bring it under the center rope.

OR

sing the song (Over the two, under the one, over the two). Repeat the same.

Keep singing until you finish, (Over the two, under the one, over the two).

Still overwhelmed – Try this with three ropes, like the way you braid your hair.

Continue doing it until you reach the ends. Pinch down the ends under the dough.
As you continue to braid, you can bring the left most rope in a straight line.

Transfer this to a non-stick mat or parchment paper lined baking sheet. If you want a plump look, insert a flat spatula below the center of the dough, slightly lift it and with the other hand push the edge of the dough inside. Repeat with the other side. Cover this and let it rise for another hour.

Preheat the oven to 375 Degrees Fahrenheit/ 190 Degrees Celsius.

Just before you are ready to put the bread in the oven, brush the top with egg wash (1 egg white + 1 tablespoon of water mixed together). Apply generously in the corners and towards the sides too.
Bake for 30 – 35 minutes until you achieve a dark brown shiny look.

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Challah

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Total Resting time - 2 and 1/2 hours

Servings: 1 big loaf

Author: Teena Agnel

Ingredients

• 2 1/4 teaspoon 1 envelope active dry yeast
• 1 cup 240ml warm water (I heated water in the microwave for 40 seconds)
• 1/3 cup 125g white sugar
• 1/4 cup 60ml oil
• 3 teaspoons salt
• 4 - 4 1/2 cup 480 grams - 540 grams all purpose flour
• 2 Large eggs
• 1 egg yolk Reserve the egg white for the glaze

Instructions

1. Add yeast in a mixing bowl. To that, add warm water and sugar. Mix well with a spoon and keep aside for 10 minutes or till the mixture froths.
2. Add salt + oil, stir again. Now add half of the flour + egg + egg yolk and start kneading with a dough hook attachment. Add little flour as needed. Reserve about 1/2 cup of flour.The dough should be sticky and elastic.
3. Transfer the dough onto a lightly floured work surface and knead well with the palm of your hands for 6-8 minutes so that the gluten can develop. Add the reserved 1/2 cup of flour as needed.
4. (If using hands, use a wooden spoon to combine the flour. Once the dough is difficult to stir and less sticky, transfer onto a floured work surface or your counter top and knead remaining flour with the palm of your hands. After all the flour is incorporated, knead for additional 6-8 minutes for the gluten to develop).
5. Lightly coat the top of the dough and the bowl with oil. Cover and let it rise in a warm place for 1 and 1/2 -2 hours or until doubled in volume.
6. Punch down the dough, separate it into 6 equal parts. Roll into 6 ropes about 1 and 1/2 inch thick and about 12 inches long. Keep it parallel to each other. If its difficult to roll cover and try doing it after 5 minutes.
7. Pinch together one side. Take the right most rope take it over the adjacent two ropes and bring it under the center rope. OR sing the song (Over the two, under the one, over the two). Continue doing it until you reach the ends. Pinch down the ends under the dough.
8. As you continue to braid, you can bring the left most rope in a straight line. Transfer this to a non-stick mat or parchment paper lined baking sheet. Cover this and let it rise for another hour.
9. Preheat the oven to 375 Degrees Fahrenheit / 190 Degrees Celsius.
10. Gently brush the top of challah with egg wash (1 egg white + 1 tablespoon of water mixed together). Apply generously in the corners and towards the sides too.
11. Bake for 30 - 35 minutes until you achieve a dark brown shiny look.

Recipe Notes

You can make a circular loaf.

If you find braiding a 6 rope challah overwhelming, divide the dough into 2 equal parts and try three rope braid, like the way we braid our hair.

If you want a plump look, insert a flat spatula below the center of the dough, slightly lift it and with the other hand push the edge of the dough inside. Repeat with the other side.

Add raisins, cinnamon or any flavor of your choice.

I left a cake pan filled with water inside the oven. I have read that it retains moisture, evenly cooks the bread and helps in forming a soft outer crust.