Ingredients: |
Ingredients: 2 1/2 tsp dry active yeast
4 tbsp vegetable oil, plus extra for greasing
4 tbsp sugar
2 eggs, plus 1 yolk for glazing
2 tsp salt
2 1/2 cups bread flour plus extra for dusting
1 tsp poppy seed (or sesame seeds, McBrides’ preference) for sprinkling (optional)
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Directions: |
Directions:Proving time: 1 3/4 - 2 1/4 hours
1. Put 1 cup of water into a pot and bring just to a boil. Pour 4 tbsp into a bowl and let cool to lukewarm. Sprinkle the yeast over the water and let stand, stirring once, for 5 minutes until dissolved. Add oil and sugar to the remaining water in pot and heat until melted. Let cool to lukewarm.
2. In a large bowl, beat eggs just until mixed. Add the cool, sweetened water, salt and dissolved yeast. Stir in 1/2 the flour and mix well. Add the remaining flour gradually, until the dough forms a ball – it should be soft and slightly sticky.
3. Turn onto a floured work surface and knead for 5-7 minutes, until very smooth and elastic. Oil a large bowl. Put the dough in the bowl and flip it. Cover with a damp dish towel. Let rise in a warm place for 1-1 1/2 hours until double in size.
4. Lightly brush a baking sheet with oil, set aside. Turn dough onto a lightly floured work surface and knock back. Cut dough into 4 equal pieces. Flour the work surface again. Roll each piece of dough with your hands to a 25 inch strand.
5. Line strands up next to each other starting from your left. Lift the first strand to cross over the second. Lift the third strand to cross over the fourth. Now lift the fourth strand and lay it between the first and second strands. Finish braiding the strands, pinching the ends together and tucking them under the braided loaf.
6. Transfer loaf to prepared baking sheet. Cover with a dry towel and let rise in a warm place for 45 minutes until doubled in size. Preheat oven to 375 F. Make a glaze by beating egg yolk with 1 tbsp water until it looks frothy. Brush loaf with glaze and sprinkle with poppy or sesame seeds, if you like.
7. Bake in the oven for 35-40 minutes until golden and the bread sounds hollow when the bottom is tapped. Store the challah up to 2 days in plastic wrap. |
This recipe for Friday's Challah Bread is from