Challah

by

Keith Lamprecht

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

6

Total Time

7hrs 10mins

Calories

1023

Here is a bread that is as much a pleasure to look at as it is to eat. Check out that braiding! And the way it practically glows on the table! Slice yourself a piece and cherish the pillow-soft interior, simult...

recipe-image
    Ingredients

  • Egg icon
    Egg270 g
  • Egg yolk icon
    Egg yolk230 gseparated
  • Water icon
    Water150 gcold
  • Honey icon
    Honey100 g
  • Vegetable oil icon
    Vegetable oil90 g
  • All purpose flour icon
    All purpose flour1 kgsifted
  • Sugar icon
    Sugar50 g
  • Kosher salt icon
    Kosher salt30 g
  • Active dried yeast icon
    Active dried yeast10 g
  • Vegetable oil icon
    Vegetable oil1 tablespoon
  • Egg icon
    Egg1
    Method

  • 1. Combine egg, egg yolk, water, honey and vegetable oil in a clean stand mixer bowl
  • 2. Add all purpose flour, sugar, kosher salt and active dried yeast to a clean large mixing bowl
  • 3. Add flour mixture and mix slowly until smooth - 10 min, dough hook
  • 4. Transfer the dough to a clean lightly floured surface and knead until elastic - approx 3 min
  • 5. Form into a ball and grease with vegetable oil
  • 6. Transfer content to large mixing bowl, cover and let rise until doubled - approx 1 hr 30 min
  • 7. Flatten and let rise again until doubled - approx 1 hr 30 min
  • 8. Transfer to a lightly floured surface, cut into eighths and cover
  • 9. Rest for approx 15 min
  • 10. Roll into strips and braid together
  • 11. Whisk the egg in a clean small bowl
  • 12. Coat generously and repeatedly
  • 13. Let rise until doubled - approx 2 hr
  • 14. Pre-heat oven then reduce heat - 190°C, middle rack
  • 15. Bake - approx 40 min, 160°C
  • 16. Let cool onto cooling rack - approx 1 hr

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