Challah
(from 226-2tone’s recipe box)
Makes 1 large loaf
Remember to save the leftover egg white from the dough for the glaze. Leftover challah makes sensational French toast.
We prefer to knead this dough in a standing mixer, but a food processor or your hands can do the job. If using a food processor, place the flour mixture in a processor fitted with the dough blade. Mix together the eggs, yolk, butter, and water in a large measuring cup and, with the processor running, add the egg mixture in a steady stream. Process until a ball of dough forms, about 1 minute. Remove the dough to a lightly floured surface and knead by hand for an additional minute, or until the dough becomes smooth and elastic. Alternatively, you can mix the dough by hand in a large bowl with a wooden spoon, until the dough comes together. Then transfer the dough to a lightly floured surface and knead until the dough forms a smooth ball. If the dough remains tacky, add more flour 1 tablespoon at a time. This method will take longer than using a standing mixer, but you will get the same results.
Source: America's Test Kitchen (http://www.americastestkitchenfeed.com/recipes/challah/) (from RecipeThing user Bethany)
Categories: Breads, Sandwiches, and Pizza
Ingredients
- DOUGH:
- 1/2 cup warm water (110 degrees)
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 large egg yolk
- 3–3 1/2 cups (15 to 17 1/2 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) sugar
- 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
- 1 1/4 teaspoons salt
- GLAZE:
- 1 large egg white
- 2 tablespoons water
- 1 teaspoon poppy or sesame seeds (optional)
Directions
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FOR THE DOUGH: Whisk the water, melted butter, eggs, and egg yolk together in a large liquid measuring cup. Combine 3 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the water mixture and mix until the dough comes together, about 2 minutes.
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Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining ½ cup flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.
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Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1½ hours.
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Line a large baking sheet with parchment paper. Turn the dough out onto a lightly floured counter and, following the photos, divide the dough into 2 pieces, one twice as large as the other. Divide each piece into 3 pieces and roll each piece out into a 16-inch-long rope (3 ropes will be much thicker).
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FOR THE GLAZE AND TO BRAID: Beat the egg white and the water together in a small bowl. Braid two loaves, one large and one small. Transfer the larger braid to the prepared baking sheet, brush with some of the egg white–water mixture, and secure the smaller braid on top. Tuck both ends under the loaf. Cover with greased plastic wrap and let rise in a warm place until nearly doubled in size and the dough barely springs back when poked with a knuckle, 45 to 75 minutes.
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Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Brush the loaf with the remaining egg white–water mixture, sprinkle with the seeds (if using), then spray lightly with water. Bake until golden and the center of the loaf registers 200 degrees on an instant-read thermometer, 30 to 40 minutes, rotating the loaf halfway through baking. Cool the bread on the baking sheet for 15 minutes, then transfer to a wire rack and let cool to room temperature, about 2 hours, before serving.
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To Make Ahead: In step 3, do not let the dough rise, but refrigerate it overnight or up to 16 hours; let the dough sit at room temperature for 30 minutes, then continue with step 4.