I never
imagined I would be the type to bake bread. And honestly, after this endeavor,
it is going to be a long time before I do it again. Let's consider
it an ambitious start to the new year. The ingredients to make this challah are
basic, and the process is straightforward. But mixing the dough is the easy
part; then you have babysit the dough ALL day. Although the total time to
make this is about 4 hours, you cannot just make the dough and leave it to
rise. This challah recipe requires 3 separate rounds of letting the dough
rise. After all that babysitting, was it the challah of my dreams?
Truthfully, no.
The middle
section of the loaf is fantastic- crisp on the outside, doughy and flavorful on
the inside. The ends of the loaf, however, were a little dry. But, I cannot blame the recipe. This challah recipe got 4 out of 4 forks on Epicurious.
So what can I do to live up to the ratings? I open the floor to suggestions: Did the
fact that I used a hand mixer instead of a standing mixer with a dough hook
make a difference? Would a round loaf have better retained the moisture? Could
the digital thermometer outside my oven be inaccurate? Would practice
make perfect?
If you are an
avid baker or try this recipe out and have different results, please leave us
some tips!
First
you want to make the yeast. In a small bowl or glass measuring cup mix
together:
½ cup plus ⅔
cup of warm water
2 tablespoons
of dry yeast
1 tablespoon
plus ¾ cup of white sugar
Let this
yeasty mixture sit for 10 minutes – until it gets foamy. It will start to
smell like bread already!
While the yeast
is doing its thing, in a separate large mixing bowl, whisk together 5 large
eggs.
Then add in:
¾ cup of
vegetable oil
1 teaspoon of
salt
Take an electric hand mixer and blend mixture until it is a light yellow color and becomes thickened. It took me about 3 minutes. Then add in:
2/3 cup of
warm water
Foamy
yeast mixture
Using the
electric hand mixer, mix it all up until it is fully incorporated. Then, in a
separate bowl, measure out 7 ½ cups of all purpose white flour. At my mom’s
suggestion, I measured this first so I wouldn’t add the wrong amount
later. She knows how bad I am at math.
Then, 1 cup at a
time, add the flour to the egg mixture and blend together. Once it
is fully blended, add the next cup. You’ll see the consistency of the dough
change quickly. It not only gets thicker but also very elastic.
I had some issues with the dough crawling up the hand mixer. It got a little out of control. Perhaps this was the dryness culprit?
Once all of
the flour is mixed in, put the whole ball of dough onto a clean and floured
surface and knead it for two minutes.
Here is where
the babysitting starts. Take another clean bowl and lightly oil it. Then
put the ball of dough into the bowl. Cover the bowl with saran wrap and then a
clean kitchen towel. The dough needs to rise for 1 hour. After an hour it will
have doubled in size. Punch it back down, cover it up, and let it rise for another
half an hour.
Next, put
the dough onto a clean and floured surface. Now you get to make the braids!
Split the dough into two even pieces. Then split each of those into three
separate pieces. SURPRISE! You get two loaves of challah out of this
recipe.
Roll each
of the small balls into long cylinders. Because of the elasticity in the dough,
they don’t get very long- maybe 8 or 9 inches.
Now take out 2
cookie sheets and coat them with cooking spray. Then place three of the dough
cylinders onto each tray, and braid them together. Pinch the ends so it all
sticks together. Seems like we are almost done, right? Wrong! There
is still more babysitting to do! Take two clean towels and cover each
challah. Let the loaves rise until they double in size, which should take about
30 minutes.
While the
dough is rising, preheat your oven to 400 degrees Fahrenheit. Then take an egg,
separate the white from the yolk and discard the whites. Then mix 1 tablespoon
of water with the yolk. Once the loaves have risen, take a pastry brush and
coat the outside of each loaf with a thin layer of the yolk mixture. Finally,
you are ready to bake!
But don’t go
too far. After the loaves have been in the oven for 10 minutes, turn the temperature down to 350 degrees Fahrenheit. Epicurious
recommends 35 more minutes or until the loaves are “golden brown and sound
hollow when tapped on bottom.” I do not recommend walking away for 35
minutes. Our loaves were golden brown in about 28 minutes. Watch them carefully
so they don’t burn.
Once your
loaves are out of the oven, let them cool off before you slice them! If
you can’t eat both loaves right away, you can wrap the other in plastic to
store or freeze for a rainy day.
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