Ingredient List

1⅓ cup water

⅓ cup oil

4 large egg yolks (or 3 large eggs)

2 tsp table salt

41/4 cups high quality bread flour

Generous 1/2 cup sugar

1 tablespoon *instant* yeast

 

 

Recipe Instructions

Combine all ingredients in a bowl.

This works in the bread machine

on the dough cycle, or you  may knead

by hand in a mixing bowl or on a floured

surface. If kneading by hand, be sure to knead

for 5 minutes, adding a sprinkling of

flour as needed as you go! Knead until

the dough is springy, and bounces

back to the touch. The dough will feel fairly 

sticky to the touch.

 

After rising (in the dough cycle, or

around 90 minutes in a greased bowl

if doing it by hand) divide dough in

half, then into the number of strands

needed for each challah and braid. 

Place on a greased cookie sheet or

loaf pan. (For 2 round loaves, greased

pie pans work great.) Let rise for

another 20-30 minutes, egg wash,

then bake at 350 for 30-40 minutes!

 

Preparing dough in advance?
If you wish to prep your dough in advance, you may knead for 5 minutes, then cover your bowl with a greased sheet of plastic wrap and put in the refrigerator for an overnight rise. Punch down once dough reaches the top of the bowl, then remove from the refrigerator at least 30 minutes before dividing dough to make your challah braids. After reaching room temperature, divide and proceed with the challah recipe.

 

Equipment needed:

  • Measuring cups
  • Measuring spoons
  • Spatula (optional)
  • Parchment paper to line cookie sheet (optional) or Greased cookie sheet or loaf pan
  • Wide bowl
  • Clean surface
  • Oven-proof ramekin, custard cup or similar bake proof dish*
  • Plastic wrap or kitchen towel
  •  

Ingredient Questions:

  • Q. Is there a specific oil that I should use? Is there one I should avoid?

A.            We would recommend any flavorless cooking oil – canola, vegetable oil, corn oil, grapeseed oil, or even olive oil (though it has a flavor) all work

  • Q. I see that the recipe calls for 4 egg yolks or 3 whole eggs, what happens if I use 4 whole eggs by mistake?

A.            Your challah will be extra rich and delicious, and you may need to add a bit more flour while kneading.  It will be fine.  4 egg yolks is optimal, if you like a rich challah. 

  • Q. Is table salt the same as iodized salt or Kosher salt?

A.            Iodized salt or kosher salt are perfect, yes.

  • Q. Can I use active yeast or cake yeast if I don’t have instant yeast?

A.            The measurement in this recipe is only for “instant yeast” – if you are substituting another kind of yeast, please reference this post for the conversion: https://www.thespruceeats.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706 

  • Q. Can I use a different type of flour than bread flour?

A.            Bread flour is strongly recommended.  Its higher protein content is what will give your challah good gluten strands and the delicious “pull” that good challah is known for.  If substituting all purpose flour, your challah will be more cake-like, but still delicious.  Some households buy All Purpose Flour, then add Vital Wheat Gluten to increase protein content (essentially converting your APF into Bread Flour).  But if you have bread flour available, use it  – the difference is noticeable!

 

Baking Preparation Questions:

  • Q. How far in advance can I make the dough?

A.            Generally speaking up to 24 hours in advance, refrigerated and covered with a greased piece of plastic wrap over the bowl, loosely touching your dough, so that it does not form a skin.

  • Q. Can I freeze the dough? And, if so, when do I freeze it? After the first or second rise?

A.            Opinions differ on this, but many agree that freezing after braiding (but before your final rise and bake) works well.  You will need to wrap well before freezing.  When you are ready to bake, completely thaw your challah, allow additional time for a second rise, then egg wash and bake.  Time on this will range depending on the size of your challah and the atmospheric temp of your kitchen.  If in doubt, let it thaw/rise longer, vs. not long enough.

  • Q. Can I knead the dough in the bowl or on a surface?

A.            Yes and yes.  While I started kneading on a floured surface, this is messy and required me to probably add too much flour.  I now err on the side of leaving my dough more sticky, and kneading it directly in the bowl, scraping the edges of the bowl with my index finger and kneading down with the heel of my hand.  Eventually the dough balls up pretty well, and I will sometimes oil it directly in this messy bowl for its rise, or sometimes I transfer to a clean oiled bowl (if i’m feeling fancy).  

  • Q. Where should I let the dough rise? Room temperature or in the refrigerator?

A: The 90 minute rise time is for a kitchen, at room temp, away from drafts.  It’s not a firm number — you can absolutely punch down your dough multiple times and let it rise longer out on the counter.  After 90 minutes, you can hit the “pause button” on the recipe and cover and refrigerate your dough.  Or you can skip any countertop rise and do an overnight rise of your challah dough, and just bring out your dough to warm up to room temp before braiding.  The recipe is VERY forgiving and flexible.  Do not worry too much.  Extra rise time or punching down and doing a second rise before braiding is totally fine, and you may prefer it for a fluffier challah.  

 

Kneading Questions:

  • Q. My dough is very sticky. Do I need to add more flour?

A.            Maybe.  Add your flour slowly, flouring your hands and working it in about ⅛ to ¼ cup at a time.  The weather will be a factor.  Generally speaking, your dough should feel sticky and may feel a lot stickier than you are accustomed to.  If it’s been kneaded for 5 minutes and generally is balled up and springy, I usually just coat it generously with oil, cover with a cloth and walk away.  Often it’s me that’s flustered and tired of kneading, and the dough is actually just fine.  

  • Q. What should I have ready before the Zoom?

A.            Have a single ball of dough, ready to divide in half, and then we’ll learn the next steps together.

  • Q. When do I add raisins, chocolate chips or onions?

A.            After rolling out your strands is a great time to add fillings – to prevent burning, we recommend you use a small rolling pin to flatten your strands, fill with or scatter your raisins, chocolate chips, cooked onions, then pinch closed and braid.

 

Baking Questions

  • Q. What is an egg wash?

A.            A basic egg wash is one egg beaten and brushed over the challah right before baking, to give color, shine or adhere toppings or seeds.  Other wash options are yolk only (for a darker shine), whole egg beaten with water, egg white only, no egg wash (for no shine), or an oil brushing (for vegan challahs, usually).  

  • Q. Can I freeze a challah?

A.            Yes, you may freeze your challah right after braiding (before final rise and baking), or after baking.  Freezing your unbaked challah will take up less space in the freezer.

  • Q. How long does it take to defrost a challah?

A.            This depends on the size of your challah and temperature of your kitchen.  Plan for 2-4 hours thaw time, plus time for a final rise before you egg wash and bake.

  • Q. How long does the challah need to cool before eaten?

A.            How much self-restraint do you have?  30 minutes to an hour (or longer) is recommended.  Remember: A baked and fully cooled challah can be popped into the oven right before blessings, to warm through, if a hot challah is desired.  

 

*-For evening workshop only