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Challah




Source of Recipe


trailrunner


Recipe Introduction


A Peter Reinhart recipe.
This is his recipe, makes 2 braids.

4c bread flour unbl
2 T sugar
1 t salt
1 1/2 t instant yeast ( I use reg. dry )
1 1/8 c warm water
2 T oil
2 lrg eggs
2 lrg yolks (save whites for glaze)

I proof yeast and sugar and water together. He does not, he adds inst. to all the flour. Put flour in KA if using mixer or in a large bowl. Add all the liquid ingred to all the dry and mix til forms a rough mass. Knead 10 min by hand or approx 6 in KA. May need to add flour to prevent stickiness. ( I assume you know all this so will not put in all his explanation).

Rise in oiled bowl. 1 hr. Degas by kneading gently 2 min. Rise 1 hr. Should be 1 1/2 x orig. size. Remove from bowl. Make 6 small boule for 2 braided loaves. cover w/ a towel and let rest 10 min. ( this is important). Make 6 "snakes" . Shape into 2 braids. Brush w/ eggwhite and rise til 1 1/2 x orig. size. Brush again w/ eggwhite and bake in preheated 350 for 30-40 min to 190 in center.

I used convection so baked at 325 for 30. I never bake my other Challah for 40. Came out perfect in the center. Hope you like this. It certainly rose beautifully and has a very tender crust. You can put poppy seeds or sesame on after last glaze.