Challah

October 18th, 2010 § 0 comments

Makes 1 loaf

INGREDIENTS

2 tablespoons unsalted butter (softened), plus 2 more tablespoons for top of dough
3½ unbleached bread flour
½ cup warm water (100°F)
13 cup sugar
¼ cup milk (warmed, 100°F)
2 teaspoon salt
2 teaspoon active dry yeast
2 large eggs, lightly beaten
1 egg yolk, for egg wash

PREPARATION

Spray a bowl with non-stick cooking spray and set aside. In a medium sized bowl, add first seven ingredients in a bowl and mix until well combined. Turn out the dough onto a lightly floured surface and knead until smooth and pliable, about 10 minutes.

Transfer to bowl and brush the top with melted butter. Let double, about 1 hour.
Turn out dough in a floured surface and knead for about 5 minutes, then return back to the bowl. Brush with butter and allow again to double in bulk, 30 minutes.

Preheat oven to 375°F. Divide dough into 3 pieces and roll each into a ball. Cover loosely on table and allow resting for about 20 minutes.

Roll out into 12″ logs and allow the middle to be thicker. Braid and tuck ends underneath and transfer to buttered baking sheet, allow doubling, 20 minutes.

Brush all dough with egg wash and bake for 30-45 minutes, let cool.

Total time: 3 hrs.

© Recipe courtesy of Ashton Keefe

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