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Challah II

Challah II



5 pounds sifted all-purpose flour
2 ounces fresh yeast
2 tablespoons coarse salt
4 1/4 cups warm water (add an additional 1/4 cup for softer dough)
3/4 cup oil
1 1/3 cups sugar

5 egg yolks

Dissolve the yeast in 1 cup of warm water and add 1 tablespoon of sugar. Stir. When bubbles rise, the yeast has activated. In your mixer, combine the salt, 2/3 of the flour, oil, sugar, yolks, water and the activated yeast last. Set the machine on medium for 12 minutes. When you see the dough begin to form, add the remaining flour into the mixer and continue mixing.

Transfer the dough to a very large well-greased bowl, cover with plastic and allow to rise in a warm spot for 2 to 3 hours or until double in bulk. (Optional: punch dough down after 1 hour and let rise again)

Separate the challah and make a blessing. Form the dough into a braid or whatever shape your family has traditionally used.

Six-Braided Challah Divide the dough into 4 parts to make 3 large challahs and 6 small challah rolls. To make a six-braided challah, divide one large part into 6 small sections. Roll each section out to a 12 inch strand. Connect the strands on top and place two strands to the right, two to the center and two to the left. Pull the center left strand up and the center right remains down. Grab the inner center right strand and the inner left strand and pull the outer left strand under. Pull the center left strand up and the center right strand down and then grab the center right strand and the inner right and pull the outer right strand under. Pull the center left strand down and the center right strand up and grab the inner center left and the inner left and pull the outer left strand under. Repeat "down and up and under" til you reach the end. Then take your six strands and tuck them neatly under the challah.

Three-Braided Challah Divide a large piece of dough into 4 parts. From 3 parts roll out three 12 inch strands. Divide the fourth part into 3 and roll out three small strands. Braid the large strands as if braiding hair until you form your challah. Then braid the smaller strands into a mini challah. Place the mini on top of the larger challah.

After you have formed your challahs allow them to rise for 20 minutes in greased baking dishes. Paint the challahs with beaten egg yolks and sprinkle with poppy or sesame seeds. Bake in a preheated 400 degree oven for the first 15 minutes then, reduce to 350 degrees for another 30 to 45 minutes.

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Discussion (71)
February 1, 2016
Is it 4 1/4 cups of water plus another cup of water for proofing, for a total of 5 1/4 cups of water, or is it 4 1/4 cups in total, including the cup of water for proofing?

Thank you!
North Carolina
March 22, 2015
How many cups of flour would it be and I have yeast in a pkt so how many packets? Is this a lovely sweet challah? Tx!
November 23, 2013
No pastry mixer
What if you don't have a mixer with a hook attachment? All I have is a regular one.
Ashland, Ohio
October 13, 2013
Loretta, in the UK you would use plain flour, it is the same thing as all purpose flour.
Chester-le-Street, UK
October 7, 2013
Watery Dough?
I'm not sure what you mean by "watery." The newer methods we've been using create a wet sloppy dough at the first stage. When the dough is punched down and then formed into loaves, you are knead in more flour during the process. Are you certain you have your proportions correct? I think you might have been confused since she is going from pounds of flour to cups of everything else. Five pounds of flour is a whole bag. And this would make way more than most people can use right away.My advice is to look at a few recipes and try alternatives. Once you find out how the dough needs to look and feel, you will be able to make your own adjustments. An excellent source for a delicious and simple vegan Challah is in Nava Atlas's Vegan Holiday Cookbook. You can also check out the recipes in Spirit and Spice. Molly Katzen's Still Life with Menu has a simple traditional recipe using egg. Or Google for more options.
October 6, 2013
When I made it. The dough was partially watery. But it looked like dough. I am very confused?
New york
September 30, 2013
Making Dough the Day Before
Yes, you can make the dough in advance. Women have done this for centuries. Many people think a slow rise in the refrigerator makes a superior bread. My own feeling is that the dough should rise once before you refrigerate it to give it a good start. Or you can just leave it out covered all night in a large bowl. We often do this.
if you do refrigerate, you'll need to divide the dough into portions and put the portions into the largest zip locks you can find (we use the 2 gallon). Otherwise, you may open your refrigerator door and find the dough has escaped its bag and spread around the fridge. (We learned about this the hard way). For the last hag we made a huge batch using almost an entire bag of flour and the last day's bread was the softest and lightest. I like to take it from the fridge, punch it down and let it reach room temp then punch again and form. Best test for when it's ready to bake is when your finger leaves a dent when you poke the risen loaf
September 29, 2013
Response to making dough in advance
I sometimes make dough in advance. You can let it rise in the fridge overnight or separate and freeze in gallon ziploc bags.
Rachel F.
new york
September 27, 2013
Can you make the dough a day in advance?
Can you make the dough a day in advance and then bake it the following day?
May 16, 2013
All purpose flour - uk
Re the query on all purpose flour...the British term for this is Plain flour
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