Challah

Here's a little something I learned in class last week and a little lesson for you...

Challah (pronounced 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. Topped with poppy or sesame seeds, challah is excellent for toast or sandwiches.

This recipe makes enough for two loaves so I braided one...



...and made a turban braided loaf for the other.





Challah
Source: On Baking: A Textbook of Baking and Pastry Fundamentals

3 fl. oz. Honey
0.6 oz. Salt
1 lb. 12 oz. Bread flour
0.5 oz. Active Dry Yeast
2 fl. oz. Water, hot (90°F)
5 fl. oz. Water, room temperature
6.75 oz. Eggs (approx. 4 eggs)
4 oz. Butter, melted
Egg Wash, as needed
Sesame or Poppy seeds, as needed

1. Stir together honey, salt, and 8 oz. of the flour in mixing bowl with dough hook. Dissolve yeast in hot water. Add yeast mixture, room temp water, eggs, and butter to the mixer bowl. Stir until smooth.

2. Knead on medium speed, adding remaining flour 2 oz. as a time, until smooth, elastic, and fully developed (5 minutes).

3. Place in lightly greased bowl, cover and ferment until doubled, approx. 1 - 1 1/2 hours.

4. Punch down dough and divide into 6 equal portions. Form dough into two three-strand braided loaves. Place loaves on paper-lines sheet pan.

5. Brush loaves with egg wash and sprinkle with sesame or poppy seeds. Proof until doubled (approx. 45 minutes).

6. Bake at 350°F until the loaves are golden brown and sound hollow when thumped, approx. 40 minutes.