This was my first time making Challah bread, and though I did not use it in Jewish tradition, I wanted to reflect on the significance of Challah for the Jewish community. I don't in any way want to disregard the importance of its history and just take advantage of the delicious recipe. Challah is a Jewish-Sabbath and holiday bread and has been used as such since the Middle Ages. Challah can come in many different forms; I chose to make braided Challah, which can be representative of love from the appearance of intertwined arms from the strands of the braids. The other common forms of Challah are twelve humps found on the braid, representing the miracle of the 12 loaves for the 12 tribes of Israel. There are also circular Challah loaves that are common at Rosh Hashanah, symbolizing many things, one of which being continuity. I was happy to share this loaf with my family who appreciatively devoured it! I think the appearance of the braid is wonderful and the fact that it represents love is so meaningful. I look forward to making it again - in a different form.
DOUGH
1/2 cup warm water (110 degrees)
1/4 cup vegetable oil
2 large eggs, plus 1 large yolk
3-3 1/2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons instant or rapid-rise yeast
1 1/4 teaspoons salt
GLAZE
1 large egg white
2 tablespoons water
1 teaspoon poppy or sesame seeds (optional)
+ remember to save the leftover egg white from the dough for the glaze. If you don't have a stand mixer you can mix the dough by hand.
FOR THE DOUGH: Whisk water, oil, and eggs and yolk together in large liquid measuring cup. Using stand mixer fitted with dough hook, combine 3 cups flour, sugar, yeast, and salt. With mixer on low speed, add water mixture and mix until dough comes together, about 2 minutes.
Increase mixer speed to medium-low and knead until dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add remaining 1/2 cup flour, 2 tablespoons at a time, until dough clears sides of bowl but sticks to bottom.
Turn dough out onto lightly floured counter and knead by hand to form a smooth, round ball. Place dough in a large, lightly oiled bowl and cover with greased plastic rap. Let rise in warm place until doubled in size, 1 to 1 12 hours.
Line a baking sheet with parchment paper. Turn dough out onto lightly floured counter and divide dough into 2 pieces, one twice as large as the other. Divide each piece into 3 pieces and roll each piece out into 16-inch-long rope (3 ropes will be much thicker).
FOR THE GLAZE: Beat egg white and water together in a small bowl. Braid 2 loaves, one large and one small. Transfer larger braid to prepared sheet, brush with some egg white-water mixture, and secure smaller braid on top. Tuck both ends under loaf. Cover with greased plastic and let rise in warm place until nearly doubled in size and dough barely springs back when poked with knuckle, 45 minutes to 1 1/4 hours.
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Brush loaf with remaining egg white-water mixture, sprinkle with seeds, if using, then spray lightly with water. Bake until golden and center of loaf registers 200 degrees, 30 to 40 minutes, rotating loaf halfway through baking. Let bread cool on sheet for 15 minutes, then transfer to wire rack and let cool to room temperature, about 2 hours, before slicing and serving.
TO MAKE AHEAD: In step 3, do not let dough rise, but refrigerate it overnight or up to 16 hours; let dough sit at room temperature for 30 minutes, then continue with step 4.
Recipe From: The Cook's Illustrated Baking Book
Resources: mJL, NYT, Modernist Bread
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