Challah bread

Challah

Makes 4 medium break away loaves. 

I recently came up with a simplified and quicker version of making challah. I no longer proof the yeast first. All the ingredients are combined together, the dough is kneaded and left to rise.

I also do not braid the loaves but shape the dough into little balls which I place side by side into 4 loaf pans. It is definitely simpler and a time saver.  You do not need a knife to cut the challah just tear it.

INGREDIENTS:

DOUGH

  • 1 ½ cups lukewarm water

  • 2 packets (each ¼ oz, about 2 ¼ teaspoons) active dry yeast (See Note)

  • 3 large eggs plus 1 egg yolk, whisked

  • ½ cup sugar

  • 1¼ tablespoons regular salt  

  • ½ cup vegetable oil  

  • 7 cups bread flour, approx

GLAZE

  • 1 egg yolk

  • 1 tablespoon water

  • 2 tablespoons caraway seeds or poppy seeds, for sprinkling on top

PREPARATION:

  1. Pour the water into the bowl of an electric stand mixer. Add the yeast, eggs, sugar, salt, oil and 6 cups of flour.

  2. Using a dough hook, knead at low speed for about 10 minutes adding flour as needed until a soft, smooth dough is formed.  

  3. Remove dough to a lightly floured work surface and roll into a ball. Wash and dry the mixer bowl and dust with flour. Place the ball of dough into the bowl. Cover with a kitchen towel and let rise, in a warm place (such as in an oven that’s been preheated to 200 and then shut off) for about 1 hour, or until the dough doubles in size. 

  4. Preheat the oven to 375.

  5. Line four loaf pans (9x5) with parchment paper. 

  6. On a floured surface divide the dough into 8 small balls and place those side by side into the loaf pan.  Do the same with the remaining dough.   

  7. Cover the loaves with a kitchen towel and let rise in a warm place for about 30 minutes, until double in size.   

GLAZE:

  1. Whisk the yolk with water.

  2. Brush lightly each loaf with the glaze and sprinkle with the seeds. Bake for about 25 -30 minutes. Challahs should be golden.

NOTE:

I use Fleishmann’s RAPID RISE Instant Yeast, Fast Acting.