Challah # 4 - Rich and Fluffy
October 07, 2016
"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"
- 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
In a mixer bowl, combine water, yeast, egg yolks, oil , sugar- whisk together.
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).
Remove from the mixer bowl and shape into ball, place into an oiled bowl and cover with plastic wrap.
Let rise until doubled, fold down, then let rise until doubled again.
Fold down again and divide into 2 pieces- one 2/3 size and the other 1/3 size.
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.
Repeat the above with the smaller piece of dough and make a thinner braid-place this braid on top of the larger one.
Oil a piece of saran wrap and place over the dough.
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.
Remove from the oven and let cool on a rack.
Tips & Variations
No special items needed.