9 oz warm water (1 cup + 2 tbs.)
1 tsp yeast
¼ cup sugar
1 whole egg
¼ cup oil
1 rounded tsp salt
3 cups of bread flour or all purpose flour
1 tbs milk
1 tbs oil
1 tbs egg
1 tsp sugar
Challah is a rich and beautiful bread from the Jewish tradition. It’s a sticky dough but not too difficult to handle when made with the dome.
Start by pouring warm water in a bowl. Add the yeast, sugar, an egg, oil, and salt (leave the egg out for a vegan version.)
Blend these well and add the flour — either bread flour or all purpose flour.
Then push the ingredients together with the dome turning the bowl as you work.
When all the flour is moistened, gather the dough together and work it with the dome for a full minute. The motion is like smearing the dough out on the bowl with the dome, this stretches the gluten to build structure in the dough so your bread will rise well.
Scrape the dough to the center of the bowl and cover it with plastic wrap.
Proof until doubled in size, this will take about an hour and 10 minutes at 70° F.
When it’s doubled, scrape the dough onto a floured surface. It’s sticky, so use a little more flour on your hands and work surface if you need to.
Cut the dough into four pieces and roll them into ropes about 14 inches long. Use a light touch, the ropes don’t have to be perfectly identical.
To braid the dough, press the ends of the ropes together at the top end and roll them under.
To do a four-way braid, number each position of the ropes (not each rope of dough) 1, 2, 3, 4 from left to right. Then place the 4 rope over the 2 rope. Next, the 1 rope over the 3 rope. Next, the 2 rope over the 3 rope. Then repeat, 4 over 2, 1 over 3, 2 over 3, and again, 4 over 2, 1 over 3, 2 over 3 and so on.
Place on an oiled baking pan or pan lined with parchment paper. Let it rise an hour or so.
Glaze it with a brush and bake at 375° for 35 minutes.