Challah # 4 - Rich and Fluffy

16
Servings
3h
Prep Time
35m
Cook Time
3h 35m
Ready In


"This is a wonderful and rich, fluffy challah. You wont be dissapointed. Prep time includes rising time. Ever since I tried this recipe, it has been my favorite . You can also make the dough the day before and let the first rise occur in the refrigerator. Makes 1 loaf"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (60.5 g)
  • Calories 154.7
  • Total Fat - 4.6 g
  • Saturated Fat - 1 g
  • Cholesterol - 70.8 mg
  • Sodium - 191.9 mg
  • Total Carbohydrate - 23.6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.5 g
  • Protein - 4.1 g
  • Calcium - 13.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a mixer bowl, combine water, yeast, egg yolks, oil , sugar- whisk together.

Step 2

Use the dough hook- add the flour and knead until a soft dough is formed , add more flour as needed- knead with a hook for a few minutes until the dough is very soft ( it should be slightly sticky).

Step 3

Remove from the mixer bowl and shape into ball, place into an oiled bowl and cover with plastic wrap.

Step 4

Let rise until doubled, fold down, then let rise until doubled again.

Step 5

Fold down again and divide into 2 pieces- one 2/3 size and the other 1/3 size.

Step 6

For the larger piece- divide into 3 pieces, roll into ropes on a floured board ( each rope should be about 14 ") - braid and place on a sheet pan lined with a silpat.

Step 7

Repeat the above with the smaller piece of dough and make a thinner braid-place this braid on top of the larger one.

Step 8

Oil a piece of saran wrap and place over the dough.

Step 9

Let rise until 1 1/2 size ( a bit less than doubled- an indent should spring back slowly)- brush with beaten egg, bake in a preheated oven for 20 minutes, turn the sheet around and bake for another 15 minutes - until an instant read thermometer reads 190F - if the top is browning too quickly, place a foil tent over.

Step 10

Remove from the oven and let cool on a rack.

Tips & Variations


No special items needed.

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