Challah Bread

Since I've started making bread, I've rarely used the same recipe twice. This means I have mastered no particular bread, but have a little experience with lots of different bread recipes. Even the few loaves that failed to rise made the house smell wonderful and tasted just fine, despite the dense texture. For the most part, the recipes I've tried yield results that taste pretty much the same. As my dad might say, "bread is bread". This Challah recipe however, sets itself apart. It is light, fluffy, a little sweet, and completely luxurious after many whole wheat rustic loaves. Challah is a traditional Jewish Sabbath bread blessed and served before Friday night dinner. According to Joy of Cooking, it is also "particularly good at breakfast time".

Challah
from The Joy of Cooking

Combine in a large mixing bowl and let stand until the yeast is dissolved (about 5 min):
-1 package of active dry yeast (2 1/4 tsp.)
1/2 cup warm (105-115 degrees) water

Add:
-1/2 cup all-purpose flour
-2 large eggs, lightly beaten
-2 egg yolks, lightly beaten
-3 Tbs vegetable oil
-3 Tbs sugar
-1 1/4 tsp salt

Mix by hand or on low speed until thoroughly blended. Gradually stir in:
-2 1/2 cups bread flour

Knead for about 8 minutes, until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1/12 hours. Punch the dough down, knead briefly, and refrigerate covered until it has again nearly doubled in volume, 4-12 hours. (I figured my kitchen was cold enough to practically be a refrigerator).

Divide the dough equally into three parts. On an un-floured work surface, roll into balls and let rest for 10 minutes. Grease a baking sheet and sprinkle with corn meal. Roll each ball into a 13-inch to 14-inch long rope, about 1 1/2-inch thick. Dust the 3 ropes with rye or whole wheat flour for more definition. Place the three strands next to each-other and pinch the top ends together. Braid the dough ropes and pinch the bottom ends together. Tuck the ends under and place on baking sheet. Brush the top of the loaf with an egg wash, and cover lightly with plastic wrap and let rise in a warm place until not quite doubled, about 45 minutes. Preheat the oven to 375 degrees. Brush the loaf again with egg and sprinkle the top with sesame seeds.

Bake until the crust is golden brown and the bottom of the load sounds hollow when tapped, 30-35 minutes. Let cool completely on a rack.

There are also 4-strand braided loafs and 6-strand loafs


Soundtrack: Chet Baker, Tenderly