The Yeast I Could Do…..
I have wanted to make Challa (prounounced Halla) for years. I love the stuff.
I first tried it when I first went to London on my OE a long time ago and was a nanny for a Jewish family. They taught me so many things.
I love that the braids symbolise love - arms intertwined, and that the 3 braids are truth, peace and justice.
I am pretty pleased how it turned out :-) and was surprisingly easy.
This is a slightly adapted recipe from @thekitchin
Challah Recipe
1 cup lukewarm water
2 teaspoons active dry or instant yeast
1/4 cup plus 1 pinch granulated sugar, divided
4 1/2 cups all-purpose flour, plus more as needed
1 tablespoon salt
2 large eggs
1 large egg yolk (reserve the white for the egg wash)
1/4 cup neutral oil, such as vegetable or canola, plus more for the bowl
(Use egg white and 1 tablespoon water to brush on before baking)
INSTRUCTIONS
Place 1 cup lukewarm water in a small bowl. Sprinkle with 2 teaspoons active dry yeast and 1 pinch of the granulated sugar, and stir to combine. Let sit until you see a thin frothy layer across the top, 5 to 10 minutes.
Whisk 4 1/2 cups all-purpose flour, remaining 1/4 cup granulated sugar, and 1 tablespoon salt together in a stand mixer. (Alternatively, use a large bowl and mix by hand.)
Make a well in the centre of the flour mixture. Add 2 large eggs, 1 large egg yolk, and 1/4 cup oil to the well. Whisk this mixture to form a slurry, pulling in a little flour from the sides of the bowl.
Pour the yeast mixture over the egg slurry. Mix everything together with a wooden spoon or flexible spatula until its a dough that is difficult to mix.
Mix with the hook attachment on low speed until a soft, smooth, and tacky dough forms, 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky 5 minutes into the mixing time, mix in more flour a tablespoon at a time as needed.
Lightly coat a large bowl with oil. Transfer the dough ball into the bowl and turn to coat in the oil. Cover and let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
Divide the dough into 3 equal pieces. On a lightly floured work surface, roll each piece of dough into a long rope about 40 cm long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.
Arrange the ropes vertically, then gather and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair and squeeze the other ends together when complete.
Line a baking tray with baking paper. Place the braided loaf on top and sprinkle with a little flour. Cover with tea towel and let rise in a warm place away from drafts until puffed and pillowy, about 1 hour. About 20 minutes before baking, heat the oven to 175c
Whisk the egg white and 1 tablespoon water together in a small bowl with a fork. Brush it all over the challah, being sure to get in the cracks and down the sides of the loaf.
Bake, rotating the baking sheet halfway through, until the challah is deeply browned 30 to 35 minutes total. Transfer the challah onto a wire rack and let cool until just barely warm before serving.
