Bakery Style Challah (with egg yolks)
Light, and fluffy traditional homemade Challah bread enriched with egg yolks.
Servings 2 1 LB loafs
Ingredients
- 6 1/2 Cups (795g) Bread flour
- 1/3 Cups + 1 TBS (85g) Sugar
- 2 1/4 tsp (14g) Salt
- 2 1/2 tsp (10g) Instant yeast
- 7 1/2 Large (130g) Egg Yolks at room temperature
- 1/4 Cup (45g) Vegetable Oil
- 1- 1 1/2 (270-360ml) Cups Warm (90F) Water (start with 1 cup, see notes)
- 1 Large Egg for egg wash
- 1/4 Cup Poppy or Sesame Seeds
Instructions
- Measure the flour, sugar, salt and yeast in a large bowl of a stand mixer. In a separate bowl mix the egg yolks and oil them add 1 1/4 (270ml) of the warm water and mix until fully incorporated/
- Using the paddle attachment on low speed, mix the dry ingredients.
- Add the wet ingredients into the flour mixture and keep mixing until the it is hydrated and looks like a messy dough.If you notice that there is some dry flour that does not incorporate, add 1 Tablespoons of water at a time.
- Switch the paddle attachment to the dough hook and knead at low speed for about 2 minutes. Until you have a smooth dough that stenches but tears easily.
- Place the dough in a large ball (OK to leave in the mixer bowl), apply a thin layer of oil on the dough and cover with plastic wrap. Allow the dough to rest and rise until double in size for 6-10 hours.
- Punch the dough to release the air, then divide it into two equal pieces. About 680g each.
- Divide each piece into as many pieces as you wish to braid and roll each piece into a long sausage than braid. Repeat with the second half.
- Gently place each braided loaf over a large cookie sheet lined with parchment paper and brush with the beaten egg. Sprinkle with teh sesame seeds or poppy seeds (optional)
- Place the loaves in a warm spot and allow to rest for the second rise, until double in size. About 4-5 hours.
- Bake for 25-30 minutes at 350F. (turn the pans mid bake time) The bread is ready when it is deep golden brown and the inner temperature is 180-190. Or when you insert a large wooden skewers there is no resistance and no moist crumbs.
- Remove from the oven and place on a cooling rack.
Notes
- The challahs are best the same day.
- Store at room temperature in a plastic bag I use a regular shopping bag for up to three days.
- To freeze: wrap in plastic wrap them aluminum wrap and place in a plastic shopping bag. Freeze for up to six weeks. When ready unwrap and set aside until reaches room temperature. I like to warm the bread in a 280F preheated oven for 30-60 minutes. It refreshes the challah and gives the crust a crispy texture, perfect for dipping into saucy dishes.
- To use fresh, or active dry yeast: increase amount by 50% (1 Tablespoon), then mix the yeast with the warm water and 1 teaspoon of sugar and set aside for 15 minutes, or until the yeast have been activated and you have a foam layer on top. Add the yeast mixture to the dry ingredients followed by the egg yolks mixture.
- Please read my tips for best results in the post.