Challah...L'chiam!

Ok, so I'm definitely not Jewish, but that does not mean I don't drool over a fresh baked challah, or savor the salty bite of gefilte fish...ok, you got me. I can't think of too many other things I hate more, than gefilte fish, but I do ADORE challah.  It's bread enriched with eggs, oil, and a touch of sweetness, AND it makes the most amazing french toast (as described in the previous post.)

I made challah last night, and again this morning to test the difference between dough that rose 3 times in a warm place, and one that rose overnight in the fridge before braiding, and rising again.  The first loaf had a good flavor, but it was rather dense and a little dry, although I may have overcooked it a little.  I tried my hand at a 2 level braid, as the recipe instructed and it was pretty much an aesthetic disaster.  Not only did it look like my 2 year old did it, but one end was much bigger than the other.  If you stood it upright on the counter it bore an uncanny resemblance to my own disproportional shape.  This made for tricky baking, because I was worried about the generous end (that's what I call mine too) cooking through, while the smaller one was sure to dry out.  The loaf I made this morning, was better, but still a little flat.  Don't get me wrong, it tasted wonderful, but I was looking for those elastic strands I know and love, and it was more crumby than that.

So here's the recipe I got from Smitten Kitchen's blog.


Best Challah (Egg Bread)
Adapted from Joan Nathan
The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.
Time: about 1 hour, plus 2 1/2 hours’ rising
Yield: 2 loaves
1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
1/2 cup raisins per challah, if using, plumped in hot water and drained
Poppy or sesame seeds for sprinkling.
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)
3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.