Sweet Challah
Servings 2 Large round challah
Ingredients
- 1 3/4 Cup Bread Flour (225 g / 8 oz)
- 3 1/2 tsp Instant yeast (14 g / 0.5 oz)
- 1 Cup Water (240 ml / 8 oz)
- 5 Cups Bread flour (565 g / 20 oz)
- 3/4 Cup Sugar (155 g / 5.5 oz)
- 2 1/4 tsp Salt (14 g / 0.5 oz)
- 3 Large Eggs, beaten
- 1 Large Egg Yolk
- 1/2 Cup Vegetable oil (100 g / 3.5 oz)
- 1 Large Egg, beaten for glazing
- 1/4 Cup Sliced almonds, poppy seeds, sesame seeds or coarse sugar
Instructions
- In a bowl of a standing mixer, combine the first quantity of flour, yeast, and water and use a fork to beat until smooth and thick.
- Cover with a kitchen towel and let sit for 30-40 minutes until frothy.
- In a medium bowl, whisk the eggs, egg yolks, and oil until blended, set aside.
- Add the liquid ingredients(step 3) into the sponge (steps 1-2) and use the paddle attachment to blend it all together. (Use a wooden spoon if making by hand)
- Gradually add the remaining of flour, sugar, and salt and continue to mix until it all comes into a shaggy mass. About 2-3 minutes.
- Replace the paddle attachment with the dough hook and keep kneading for 6-8 minutes until the dough is smooth and the sides of the bowl are clean. (10 minutes in kneading by hands)
- Spray the dough with some oil spray and cover the bowl with a plastic bag. Let rest and rise for about 2-3 hours or until double in sized.
- Place the dough on a clean work surface and knead to 1 minute. Divide dough into two even pieces (each piece about 650 G / 23 oz)
- Roll each piece into 30" long log and then roll one end towards the other end. Repeat with the second piece.
- Place challahs each on a large baking sheet (they will rise again) brush with egg wash and sprinkle with your choice of toppings.
- Let sit and rise again for about 2 hours.
- Bake for 30 minutes at a 350F preheated oven.