Challah Bread

Happy Thanksgiving folks! Over the weekend I fulfilled my long-time desire to bake Challah! Can you say procrastination? I was so impressed on the results, tears almost came to my eyes. Anyway, I have to admit  I was a bit intimidated at first, but soon realized baking challah bread really isn't a challenge...quite easy if you ask me! I'm thinking maybe a nice brioche next? Maybe from Thomas Keller's Bouchon Bakery! 

I braided the challah with 4 strands, although you can use the more simpler 3 strand or even a more sophisticated 6 strand!

Ingredients:

• 1/2 c warm water
• 2 1/4 tsp yeast (1pkg)
• 1 1/2 c all-purpose flour
• 1 1/2 c whole wheat flour
• 2 tbsp sugar, or honey
• 1 1/4 tsp salt
• 2 large eggs plus 1 large egg yolk (save the white for egg wash)
• 4 tbsp oil (I used canola)

Instructions:

• Preheat oven to 375F

• In the bowl of a stand mixer, pour in warm water and sprinkle yeast on top. Let stand for 10 minutes.

Yeast sprinkled over warm water

Pretty simple, right?

• Add flours, sugar (or honey), eggs, salt, and oil to yeast mixture on low for 7 minutes, or until dough is smooth, elastic, and slightly sticky.

Ingredients being mixed together

• Transfer dough to a lightly greased bowl and allow to proof in a dry, warm place for an hour.
• Punch down dough to deflate, then cover to rise again in a dry, warm place for 45 minutes.

Braiding:

Braided with egg wash

• Divide dough into four equal strands. Lay side by side, and pinch together at the top.
• Take the strand furthest to the right and weave over, under, over.
• Repeat this pattern always using the strand furthest to the right; always remember over, under, over.
• Braid until the whole loaf is complete, then pinch the ends together and tuck under.
• Brush egg wash over the challah loaf and feel free to add poppy seeds or sesame seeds for a little added crunch!
• Bake for approximately 30 or until dark brown 
• For assistance on braiding click here

The finished product!