by Bria
Photo by Bria
A&M's Testing Notes:
Expand CollapseBria's Notes:
6-7 cups
all-purpose flour
Ask the
hotline about
this ingredient!
4.5 teaspoons
active dry yeast (2 packages)
Ask the
hotline about
this ingredient!
1/2 cup
sugar
Ask the
hotline about
this ingredient!
1.5 teaspoons
salt
Ask the
hotline about
this ingredient!
1 1/3 cups hot tap water
Ask the
hotline about
this ingredient!
8 tablespoons
unsalted butter, softened
Ask the
hotline about
this ingredient!
4
eggs at room temperature, plus one more at baking time
Ask the
hotline about
this ingredient!
Splash
of milk
Ask the
hotline about
this ingredient!
Oil for the bowl
Ask the
hotline about
this ingredient!
Combine 2 cups of flour with the yeast, sugar, and salt in large bowl and stir well. Add softened butter and stir again. It will not look at all combined – just a hugely shaggy mess.
Ask the hotline about this step!Add the hot tap water and beat with the paddle attachment of an electric mixer at medium speed for 2 minutes until well mixed and elastic.
Ask the hotline about this step!Add the eggs and 1 ½ cups more flour. Beat on medium-high speed for 1 minute or until thick and elastic.
Ask the hotline about this step!If you are using a stand mixer, switch to a dough hook on low speed and gradually stir in enough of remaining flour with a to make a soft dough that leaves the sides of bowl. Alternatively, stir in the last bit of flour with a wooden spoon and turn the dough out onto a floured board.
Ask the hotline about this step!Knead 5 to 10 minutes, adding additional flour as needed, until it is smooth, elastic, and passes the windowpane test. Place the dough in a large, lightly oiled bowl, turning it over once to fully coat with oil. Cover with a tea towel and let raise for 20 minutes on the counter.
Ask the hotline about this step!After 20 minutes, divide the dough into two even pieces. Set one piece aside and cover with the dish towel. Gently roll the first piece into a fat log and divide again into as many pieces as you want to braid (I favor a traditional six-part braid, but three or four pieces also work well). Roll each small piece into a snake, aiming for equal length and thickness. Pinch the ends of the snakes together and braid until you reach the other ends. Tuck both ends securely under the loaf.
Ask the hotline about this step!Repeat with other half of the dough and set both loaves on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for 2-24 hours. When you are ready to bake, remove the loaves from the refrigerator and let them begin to come to room temperature while heating the oven to 365F.
Ask the hotline about this step!Beat an egg in a small dish with splash of milk and gently brush over the loaves. Bake for 35-40 minutes until the loaves are a rich golden brown and sound hollow when thumped on the bottom. Cool on racks and tear to serve (do not slice).
Ask the hotline about this step!Sandwich loaf alternative: replace half the flour with spelt flour. Press half of the dough into an 8x8 rectangle and roll into a thick log, pinching the seam when you are finished. Place seam-side down in a greased loaf pan, cover, and place in the refrigerator for 2-24 hours. Follow step 8 as written, taking care to turn the loaf from its pan promptly upon removing from the oven.
Ask the hotline about this step!Hi Tinab, we just updated the ingredients to include the hot water amount (1 1/3 cups), per Brita's comment below. So sorry for the oversight!
I'm trying this method at the moment, it's looks very interesting. I was just wandering what is the window pane test?
I'm so glad I saw this! Challah is one of my favorite breads - I'm making this one for sure!
I wanted to make challah for Yom Kippur and looked through a number of recipes. This one was so different and easy that I almost didn't make it because I had so many doubts. But the challah came out wonderful! I couldn't believe it. This is definitely the simplesty way to ensure perfect challah. THANK YOU!
Yikes - I managed to leave out 1 1/3 cups hot tap water from the ingredients list. Add it in step 2.
I forgot to post a link to some pictures I took when I made it before for Thanksgiving. http://picasaweb.google.com/Wasalker/ChallahBread?authkey=Gv1sRgCIjZkbvmnZWngQE&feat=directlink
Those loaves are just lovely!
so so pretty :)
This is a great recipe. My wife and I have made it twice now. We've used it to make rolls as well as loafs.
Makes for fantastic French Toast as well the following day.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Am I missing something, how much hot tap water are you suppose to add in step 2 ?