* Exported from MasterCook *
Bread, Challah (Claire Saffitz)
Recipe By :Claire Saffitz
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Preferment:
1 teaspoon active dry yeast
169 grams bread flour -- (1 1/4C)
Dough:
72 grams golden raisins -- (1/2C), optional
113 grams honey -- (1/3C)
75 grams extra-virgin olive oil -- (1/3C)
1 large egg yolk -- room temp
2 large eggs -- room temp
405 grams bread flour -- (3C)
11 grams kosher salt -- (1T Diamond Crystal or 1 1/2tsp Morton)
Egg wash:
1 large egg -- beaten
poppy or sesame seeds -- for sprinkling, optional
This challah recipe is ideal for first-time bread bakers, as it
contains several checks and tests to indicate exactly when you're
ready to move on to the next step, minimizing the potential for
failure. The biggest risk factor is underproofing, especially in a
cool environment (the dough is temperature-sensitive), so for a
light, silky loaf, make sure you give it sufficient time. If your
oven has a proof setting, you can use it to speed up the process
considerably. This dough can also be used to make a babka. Video:
https://www.youtube.com/watch?v=1FcR1PDzC94
Make the preferment: In a medium bowl, combine the yeast and 1/4
cup/57 grams warm tap water (100F to 110F), and whisk until the yeast
is dissolved. Add another 1/2 cup/113 grams room temperature water
and the bread flour, and stir with a flexible spatula or bowl scraper
until you have a smooth, pasty mixture with no dry spots. It should
look like a thick batter.
Scrape the mixture into the center of the bowl and cover tightly. Let
the preferment sit at room temperature until it's nearly tripled in
size, extremely bubbly across the surface, and jiggles on the verge
of collapsing when the bowl is shaken, 1 to 2 hours (depending on the
ambient temperature).
If making a raisin-studded challah, while the preferment is getting
bubbly, place the raisins in a medium bowl and cover with boiling
water. Cover the bowl and let the raisins soak until they're plumped
and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside.
Mix the dough: In a medium bowl, whisk together the honey, olive oil,
the yolk and 2 of the eggs until smooth, then add to the bowl with
the preferment. Add the bread flour and salt. Use a flexible spatula
or bowl scraper to stir the mixture, making sure to scrape the sides
and bottom of the bowl to incorporate the preferment, until a shaggy
dough comes together.
Knead the dough: Generously flour the work surface, then scrape the
dough and any floury bits out of the bowl and onto the surface
(reserve the bowl). Generously flour the dough. Use the heel of your
hands to knead the dough, adding flour as needed if the dough is
sticking to your hands or the surface, until the dough is very
smooth, elastic and slightly tacky, 10 to 15 minutes. (You can also
combine everything in a stand mixer and mix on low speed with the
dough hook for 8 to 10 minutes, adding more flour as needed until the
dough pulls away from the sides of the bowl.)
Test the dough: Pinch off a golf ball-size piece and flatten it with
your fingertips. Stretch the dough outward in all directions gently
and slowly: You should be able to form a sheet of dough that's thin
enough to allow light to pass through without tearing. If the dough
tears, continue kneading. For a raisin-studded challah, use your
hands to flatten the dough into a 1-inch-thick slab (the shape
doesn't matter) and scatter the drained raisins over the dough. Roll
up the dough and gather it back into a ball, then knead until the
raisins are distributed throughout.
Let the dough rise: Gather the dough into a smooth ball, dust lightly
with flour and place back in the reserved bowl. Cover and let the
dough sit in a warm spot until it's doubled in size, 1 to 2 hours
(depending on the ambient temperature).
Divide the dough: Punch down the dough inside the bowl to expel the
gasses that built up during the first rise, then scrape the dough out
onto a clean work surface. For a braided loaf, use a bench scraper or
knife to divide the dough into 6 equal pieces. (You can eyeball it,
or weigh the pieces for accuracy ? each piece should weigh 180 to 190
grams.) For a round loaf, divide the dough in half.
Braid or twist the dough: For a braid, roll each of the 6 pieces into
snakes measuring about 18 inches long and slightly tapered at the
ends. Dust the strands in flour to coat them lightly, then line them
up so they're side by side. Pinch together the ends of the strands to
connect them at the top.
Take the strand on the far right and cross it over the other strands,
so it's all the way on the far left side, placing it perpendicular to
the other strands. Then, take the strand that was originally on the
far left, and is now second from the left, and bring it all the way
to the far right, also placing it perpendicularly.
Fan out the remaining strands so there's a generous space in the
center. Take the strand on the far left and bring it to the center,
but group it with the strands on the right. Next, bring the strand
that's second from the right and cross it over to the far left, also
placing it perpendicular. Then, fan out the strands again, leaving a
space in the center, and bring the strand on the far right to the
center, grouping it with the strands on the left. Bring the strand
second from the left to the far right and cross it over to the far
left. Then, repeat this process until you've braided the entire
length of the strands, tugging gently on the strands as you work to
create tension in the braid. Pinch the ends of the braids and tuck
them underneath the loaf, then transfer to a parchment-lined sheet
pan. Make sure you have a couple of inches of clearance on either
side of the braid so it can expand.
Alternatively, for a round, roll the two pieces of dough into long
snakes measuring about 28 inches long, making sure to taper the
snakes at one end. Dust the strands in flour to coat them lightly,
then line them up so they're side by side with the tapered ends
aligned. Twist the two strands together, then start at the tapered
end and roll up the twist into a tight coil, wrapping the fatter end
around and tucking the end underneath the coil. Transfer the coil to
a parchment-lined sheet pan.
Egg wash and proof the dough: Beat the remaining egg in a small bowl
until it's streak-free. Brush the loaf with the egg, then loosely
cover the dough with some lightly oiled plastic wrap on a sheet pan,
and let it rise at room temperature until it's doubled in size,
extremely puffy, and springs back but holds a slight indentation when
poked gently with a wet finger, another 1 1/2 to 2 hours (but
possibly longer, depending on ambient temperature). The dough is easy
to underproof, so, if you're unsure, err on the side of overproofing.
(The round loaf will also take longer to proof.) Alternatively,
before proofing, you can refrigerate the dough overnight, but omit
the egg wash and make sure it's covered (plastic should cover it
loosely but be sealed around the pan so the dough doesn't dry out).
Heat the oven: Arrange a rack in the center of the oven and heat it to 350F.
Bake: Uncover the challah and brush with another layer of egg wash.
Sprinkle the loaf with poppy or sesame seeds (if using) and bake
until the loaf is shiny and burnished, an instant-read thermometer
registers 190F when inserted into the center, and it sounds hollow
when tapped on the bottom, 35 to 40 minutes. Let the challah cool
completely on the baking sheet.
Tip: The challah, stored in a paper bag at room temperature, will
keep for 4 days. It benefits from toasting after the first day.
S(Internet address):
https://cooking.nytimes.com/recipes/1023460-challah-bread
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 199 Calories; 6g Fat (26.2%
calories from fat); 5g Protein; 32g Carbohydrate; trace Dietary
Fiber; 47mg Cholesterol; 243mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2022 - 0918