RECIPE 8.1
CHALLAH
Challah (HAH-la) is the traditional bread for Jewish
Sabbath and holiday celebrations, rich with eggs and flavored with
honey. Time-honored tradition dictates that challah be braided or formed
into a turban-shaped loaf as described on page 240. Topped with poppy or sesame seeds, challah is excellent for toast or sandwiches.
MISE EN PLACE
MISE EN PLACE
- Adjust water temperature.
- Melt butter.
- Prepare the egg wash and line sheet pans with parchment while the dough ferments.
- 1 Stir together the honey, salt and 8 ounces (240 grams) of the flour in the bowl of a mixer fitted with a dough hook. Dissolve the yeast in the hot water. Add the yeast mixture, temperature-controlled water, eggs and butter to the mixer bowl. Stir until smooth.
- 2 Knead the dough on medium speed, adding the remaining flour 2 ounces (60 grams) at a time, until smooth, elastic and fully developed, approximately 5 minutes.
- 3 Place the dough in a lightly greased bowl, cover and ferment until doubled, approximately 1 to 1½ hours.
- 4 Punch down the dough and divide into six equal portions. Form the dough into two three-strand braided loaves (page 187). Place the loaves on a paper-lined sheet pan.
- 5 Brush the loaves with egg wash and sprinkle with sesame or poppy seeds. Proof until doubled, approximately 45 minutes.
- 6 Bake at 350°F (180°C) until the loaves are golden brown and sound hollow when thumped, approximately 40 minutes.