Favorite Challah- Fast Rise-Kitchenaid
March 22, 2013
"Excellent Recipe - well loved by all. The ONLY recipe I use. This recipe makes 2 challahs so I often have an extra for a neighbor ( makes very good neighbors!). You can also make 1 large challah that takes longer to bake but comes out just as well. You can use regular yeast and this recipe will turn out just fine; the rising may take a bit longer. Make with the kitchenaid."
- Serving Size: 1 (174.1 g)
- Calories 523.7
- Total Fat - 23.2 g
- Saturated Fat - 3.6 g
- Cholesterol - 55.3 mg
- Sodium - 644.8 mg
- Total Carbohydrate - 72.3 g
- Dietary Fiber - 8.4 g
- Sugars - 18.1 g
- Protein - 11.9 g
- Calcium - 41.3 mg
- Iron - 3.1 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.4 mg
In the kitchenaid bowl, place yeast, 3/4 cup flour, 2 Tb sugar and 3/4 cup warm water. Mix thouroughly. Allow to sit for approx 15 minutes until puffy.
Next, using the dough hook, add slowly lightly beaten eggs, sugar, salt, honey, oil and the remaining flour. Mix until a soft dough is formed which is smooth and elastic. Do not over-knead; you want a soft dough, even on the slightly sticky side is ok.
Remove dough ball and place into a well-oiled bowl. Cover and let rise in a warm place until doubled and very light. Can take up to 2 hours, or more.; usually less.
Alternatively, you can put the dough in the refrigerator either early in the day or the night before. This rise will take much longer, but its often a convenient step if you want to start your bread before work or the night before.
After dough is risen, divide into 2 portions. ( you can also make one large loaf instead). Divide each portion into 3 strands and braid. Prepare baking sheets with parchment or silpat sheet. Place each braided loaf onto the sheet. I can usually fit both loaves onto one sheet. Cover with plastic wrap that has been sprayed with non-stick spray so that it doesn't stick. Allow the loaves to rise until doubled or tripled in size ( can take up to 1 1/2 hours)
Approx 30 minutes before baking, preheat oven to 350F.
Beat remaining egg yolk and brush onto braids.
Bake 20-30 minutes for 2 loaves. Bake 30-40 for 1 large loaf. The bread should be browned and hollow.
Tips & Variations
- Kitchenaid mixer
- Parchment paper or silpat