Monday, November 8, 2010

Holla' 4 Challah!


Here's the challah I baked up last week. So yummy! I would make two modifications to the recipe. The first time I made it, it was definitely on the way to burntown after only 20 minutes in the oven. The second time i made it I turned the oven down to 350, kept a close eye on it, and still took it out early (maybe 20 or so minutes). Maybe my oven is super hot/jankity and yrs would do better...? I'd just recommend keeping a close eye on it because all the egg can make it get really dark really fast. Second, next time i make it i'm going to make the loaves shorter and fatter, so it's not such a long skinny loaf. Anywho, here goes!

Recipe from The New Best Recipe (those cooks illustrated people) p. 752

(side note, this book is the BOMB! super thorough directions and tells you what changes make a difference and what don't...hiiiiighly recommend procuring this one. expensive, though, so maybe steal it?)

  • 3-3 1/4 cups all-purpose flour; plus more for dusting work surface
  • 1 envelope (~2 1/4 teaspoons) instant yeast (said better than active dry, which i used and worked fine)
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 2 large eggs plus 1 egg separated (save white for egg wash)
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup plus 1 tablespoon water, at room temp
  • 1 teaspoon poppy or sesame seeds (optional...= i didn't use)
1. In a medium bowl, whisk together 3 cups of the flour, the yeast, sugar, and salt; set aside. In the bowl of a standing mixer, mix together the 2 eggs, egg yolk, melted butter, and 1/2 cup water. Add the flour mixture; using the dough hook, knead at low speed until ball of dough forms, about 5 minutes, adding the remaining 1/4 cup flour, 1 tablespoon at a time, if necessary. (i did this by hand, no mixer, worked fine) In a small bowl, whisk the eg white together with the remaining 1 Tablespoon water. Cover the bowl with plastic wrap and refrigerate the egg wash until ready to use.

2. Place the dough in a very lightly oiled large bowl, turning the dough over to coat with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1.5 to 2 hours. Gently press the dough to deflate it, cover with plastic wrap, and let rise until doubled in size again, 40 - 60 min.

3. transfer the dough to a lightly floured surface. Divide the dough into 2 pieces, one roughly half the size of the other. Divide the large piece into 3 equal pieces. Roll each piece into a 16" long rope about 1" in diameter (next time i make this i'm going to make them shorter and fatter, maybe 12" long?) Line up the ropes of dough side by side and braid them together, pinching the ends of the braid to seal them. Place the braid on a lightly greased baking sheet. Divide the smaller pieces of dough into 3 equal pieces. Roll each pie es into a 16" long rope about 1/2" in diameter. Braid together, pinching the ends to seal. brush some of the egg wash on the top of the large loaf and place the small braid on the larger braid. loosely drape the load with plastic wrap and let it rise in a warm place for 30 to 45 minutes, or until the loaf becomes puffy and increases in size by a third.

4. adjust and oven rack to the lower-middle position and heat the oven to 375 degrees. brush the loaf with the remaining egg wash and sprinkle with the poppy seeds (if using). Bake the loaf for 30 to 40 minutes, or until it is golden brown and an instant-read thermometer inserted into the side of the loaf reads 190 degrees. Place the baking sheet on a wire rack. let the loaf cool completely before slicing.



That's all! Happy baking, y'all!

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