Challah Recipe

I am definitely putting this recipe in the keeper file! ESPECIALLY since Robyn showed me her recipe for Creme Brulee French Toast using challah. Thank you!! I will make this over Thanksgiving for sure! Follow that link and you'll also find her challah recipe, which makes 4 whole loaves! I used Martha Stewart's recipe, which makes one.

A few notes on ingredients and equipment for making this challah. I'd never bought or used fresh yeast before, so in case you haven't either, I found it in the refrigerated section of the grocery store near the butter, and this is what it looks like:It comes in 0.6 oz packages, so to get 0.75 oz I used my handy digital scale. I couldn't cook without this thing, I use it very often. It makes me so happy when baking recipes use weight measurements of ingredients because it's very precise. I've been known to weigh each and every single cookie in a batch to make them all the same exact size! I'm really a nerd about my kitchen equipment, but I love it!This recipe calls for using a digital thermometer to test for doneness, and while not essential for this, I wanted to mention it because if you're thinking of buying one and are unsure how often you'll use it, once you have it you will find yourself using it all the time. Same with the little scale; you'll wonder how you ever got along without it!

Challah
recipe from Martha Stewart's Baking Handbook

1 1/2 lbs bread flour (about 4 1/2 cups), plus more for dusting
3/4 oz. fresh yeast
1/4 cup sugar
3 T. honey
1 T. coarse salt
1/4 cup vegetable oil, plus more for bowl, plastic wrap, and baking sheet
8 large egg yolks
1 large whole egg

In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast, sugar, honey, salt, vegetable, oil, egg yolks, and 1 cup water. Mix on low speed until the dough is smooth and stiff with a slight sheen, 8 to 10 minutes.
Turn out the dough onto a lightly floured work surface, and knead to make sure any loose bits are incorporated.

The dough was very sticky and kind of rubbery.
Fold in the following manner: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal. Gently gather the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about an hour. Brush an unrimmed baking sheet with vegetable oil or line with parchment paper. Set aside.

Return the dough to a lightly floured work surface, and divide into three equal pieces.

I used my little scale for this, too! I'm such a nerd. Roll each piece into an 18 inch log, and place the logs parallel to one another.

In Martha's pictures, her dough logs at this point were perfectly smooth and magically not floury even though they are to be rolled on a floured surface.... Most cookbooks with pictures are intimidating and you can't trust them - they cause everyone to have those self-doubting moments.

Pinch the ends together at the top, and weave the three strands into a tight braid, tugging gently as you go. Press the ends together to seal. Place loaf on the prepared sheet. Loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.

Before rising: After rising and brushed with egg:
Meanwhile, preheat the oven to 375. Lightly beat the remaining whole egg and brush gently but thoroughly over loaf, making sure to cover any seams and crevices. Bake until the crust is dark brown, 50-60 minutes. The bread should reach an internal temperature of 190 degrees on an instant-read thermometer, and should have a hollow sound when tapped on the bottom. Transfer the bread to a wire rack to cool completely before slicing. Bread can be wrapped in plastic and kept at room temperature for up to 3 days.