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Braided Honey Challah

Source of Recipe

From "Once Upon A Chef: The Cookbook" by Jennifer Segal


Recipe Introduction

"Challah is the bread of celebration in Jewish tradition, but I put it in the matzo ball soup and bagel category: it appeals to everyone. It's a rich, slightly sweet loaf with a shiny golden crust and pillowy interior. But what makes it truly special is its distinctive braid, which symbolizes, among other things, the joining together of family and friends. Rest assured, challah looks like far more trouble than it actually is. Think of it as a once-in-a-while baking therapy project. Kneading and braiding the dough, smelling the challah baking in the oven—it really is satisfying. And when the long braided loaf is presented at the dinner table, it is a sight to behold. I owe much of the credit for this recipe to Nancy Hirschorn, one of my lovely readers, who has been perfecting her challah recipes for over thirty-five years. Thank you, Nancy, for all the pointers."

List of Ingredients

â—¦ 4 ¼ cups all-purpose flour, plus more for dusting
â—¦ 1 tablespoon instant, quick, or rapid-rise yeast
â—¦ 2 teaspoons salt
â—¦ ¾ cup lukewarm water
â—¦ 6 tablespoons vegetable oil
â—¦ 6 tablespoons honey
â—¦ 3 eggs
â—¦ 1 egg yolk



Recipe

In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine. In a separate bowl, combine the lukewarm water, oil, honey, 2 of the whole eggs, and the egg yolk. Add to the dry ingredients and knead on medium-low speed until you have a soft, tacky dough that clings to the bottom of the bowl, 5 to 7 minutes. The dough may seem sticky, but have faith—it's supposed to be.

Dust your hands generously with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface. Dust the top of the dough lightly with flour and knead into a soft, smooth ball. Lightly grease a large bowl with oil or nonstick cooking spray. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 1 ½ to 2 ½ hours.

Invert the dough onto a lightly floured work surface and dust with flour. It will deflate. Cut the dough into 4 even pieces, and then stretch and roll each piece into a rope about 20 inches long. Lay the ropes parallel to one another (vertically). Pinch them together at the top, and then fan them out. If the ropes shrink a bit, just work them back into their original length. Braid the strands. Pinch the ends together and tuck them under to create a nice shape. Begin by taking the strand farthest to the right and weave it toward the left through the other strands using this pattern: over, under, over. Take the strand farthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided.

Carefully transfer the braided loaf to a parchment-lined 13-by-18-inch baking sheet. Cover the loaf loosely with plastic wrap and let it rise in a warm, draft-free spot until puffy, 60 to 90 minutes. Toward the end of the rising time, preheat the oven to 350° F and set an oven rack in the middle position. (Note that the loaf will continue to rise significantly in the oven.)

In a small bowl, beat the remaining egg and brush the beaten egg generously over the risen dough. Bake for 30 to 35 minutes, until the crust is a rich brown color and the internal temperature is between 190° F and 200° F on an instant-read thermometer. Remove the bread from the oven and place it on a wire rack to cool. Challah is best enjoyed fresh, but leftovers will keep for a few days in a sealed plastic bag.

Makes one 16-inch loaf
(about 16 slices)