Challah from Heaven—Challah Bake Series
Need inspiration for a new, tasty challah recipe? Can’t wait until The Great Big Challah Bake on November 5th? In the weeks leading up to the big baking day, we’ll be leaving you with challah-baking tutorials to help you get ready. For our first one, check out this lovely tutorial courtesy of Zehorit Heilicher of Mideast to Midwest and make some Challah from Heaven! See below for the recipe and instructions.
Challah from Heaven
Recipe By: Monday Morning Cooking Club, Sydney, Australia
Yield: 2 large loaves
Ingredients:
6 2/3 cups all-purpose Flour, plus 1/2 cup extra
2 cups warm water
6 teaspoons dried yeast, (18 g or 3 sachets)
3/4 cup sugar
1 1/2 tablespoons salt
2 eggs beaten
1/2 cup vegetable oil
1 egg beaten, for glazing
poppy or sesame seeds
Directions:
1. Make the Dough: Put the flour in a large bowl. Make a large well in the flour and add the warm water. Add the yeast and 1⁄2 cup of the sugar, stirring the yeast and water in the well until combined. Set aside for 15 minutes, or until the yeast is foamy.
Add the salt and remaining sugar to the well and mix. Wait another 5–10 minutes for the mixture to foam again.
Add the eggs and oil and mix with a wooden spoon. Gradually incorporate the flour in the bowl into the egg mixture in the well.
Once combined, tip onto a floured surface and knead. If the dough is too sticky, slowly add the extra flour. Knead for 10 minutes until you have a smooth, slightly sticky dough, adding a little more flour if needed.
Place in a large oiled bowl and cover with a tea towel. Set aside in a warm place and allow the dough to rise until it has doubled in bulk (2–3 hours).
2. Shape & Bake: When the dough has risen, divide it into two equal pieces. Shape each piece into a plaited loaf (see below).
Preheat the oven to 180°C/350°F. Place the loaves on a lined baking tray and allow them to rise for at least 30 minutes and up to 1 hour.
Brush with the egg wash and sprinkle with the seeds.
Bake for 45 minutes, or until golden in color. Remove from the tray and allow to cool.
Makes 2 challahs.
3. Three-strand challah: The simplest way to plait a challah is to divide the dough into three long strands. Pinch them together at the end and plait as you would plait hair. Pinch together the other end to join and tuck under. See below for instructions to plait a six strand challah.
4. Six-strand challah: To start, pinch the six strands together at the top and tuck under. Take the two outside strands and (starting with the left) cross them to the opposite side. Take the first from the right and place it in the middle.
Then, start this mantra: Second from the left across First from the left to the middle Second from the right across First from the right to the middle.
Repeat until the plait is finished. Pinch the ends of the strands together and tuck under.
Mideast to Midwest - Zehorit’s Notes:
1. To Make one Cinnamon Sugar Crown Challah:
Mix together 1 cup brown sugar with 1-1.5 tablespoon cinnamon. After the first rise, divide the dough into 2 portions.
Use one portion as desired (plain, or otherwise). Roll out the second portion into a 12x14” rectangle. Brush the rectangle with the egg wash and then sprinkle the cinnamon sugar evenly over it, leaving about ó” border. Press the sugar gently into the dough.
Starting from the wide end, roll the dough tightly, stretching as you roll, until you reach the top. Pinch the top (the uncovered border) with the rolled dough to seal the log. Roll the log gently to further seal it.
Place the log into a well-greased angel food pan, stretching it lightly to fill the pan. Tuck the ends together, sealing the seams. Cover and let rise for 45 minutes.
Mix together 3 tablespoons granulated sugar with 1 teaspoon cinnamon. Brush the risen log with the egg wash and sprinkle generously with the white sugar-cinnamon mixture. With a sharp knife cut some slits into the top of the dough.
Bake at a preheated 350F oven for 35-40 minutes. Let cool in pan a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the challah.
Place a plate over the top of the challah and then invert onto the plate. Be gentle & patient.
Invert it back onto the wire rack and serve warm or let cool completely before storing.
2. To make one round Honey Center Challah:
Braid one portion of the dough, stretching it slightly. Place a 4oz ramekin on a parchment lined rimmed baking sheet. Lightly grease the ramekin. Coil the braided dough around the ramekin, tucking the ends as aesthetically as possible. Cover and let rise for 45 minutes.
Brush the risen braid with the egg wash and sprinkle generously with sesame seeds (I like a mixture of black and white seeds, or you can use Everything Seasoning as well).
Bake at a preheated 350F oven for 30 minutes or so. Transfer the challah (with the ramekin) to let it cool on a wire rack for 10 minutes, then run a knife around the edge of the ramekin to loosen the challah. (Or you can use that same ramekin for your honey!)
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