Basic Challah Dough Food

EASY CHALLAH BREAD

Steps:

• In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
• Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
• Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
• Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

BASIC CHALLAH DOUGH

Steps:

• Prepared By Hand:
• Challah dough is fun and easy to mix and knead by hand. As with all yeast doughs, the amount of flour needed to absorb the liquid varies with the humidity, the flour's dryness, and the size of the eggs. But remember that bread dough is forgiving and works well in a wide range of flour to liquid ratios.
• Do try to keep the dough soft. Although firm dough is easier to braid, soft dough gives the lightest, most delicious bread. Use this recipe or follow this method for any challah recipe.
• Pour ¼ cup of the water into a small bowl. Sprinkle yeast over the water and 1 teaspoon sugar over yeast. Let yeast mixture stand about 10 minutes or until foamy. Stir if not smooth. Oil a large bowl.
• Sift 2¾ cups of the flour into a large bowl. Make large, deep well in center of flour. Add yeast mixture, remaining sugar, oil, eggs, remaining water, and salt to well. Mix ingredients in well with a wooden spoon until blended.
• Mix in flour, first with a spoon, then by hand, until ingredients come together to form a dough. Dough should be soft and sticky. Knead dough vigorously on work surface until it is very smooth and elastic, about 7 minutes; during kneading, if it sticks to your fingers, add more flour 1 tablespoon at a time, until dough is no longer very sticky.
• Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap and let rise in warm draft-free area about 1 hour 15 minutes or until doubled.
• Remove dough with rubber spatula to work surface. Knead dough lightly again about 30 seconds to knock out air. Clean bowl if necessary. Return dough to bowl, cover, and let rise again until doubled, about 1 hour.
• Shape and bake dough as desired (see recipes).
• Prepared By Mixer:
• Use a heavy-duty mixer with a dough hook for this recipe. It is the best and most efficient way to mix and knead large amounts of dough and to prepare doughs that are very sticky.
• Pour ¼ cup of the water into a small bowl. Sprinkle yeast into water, then sprinkle 1 teaspoon sugar into yeast water. Let stand about 10 minutes or until foamy. Oil a large bowl.
• Sift 2¾ cups flour into bowl of mixer fitted with dough hook. Make large, deep well in center of flour. Add yeast mixture, remaining sugar, oil, eggs, remaining water, and salt to well. Mix at medium-low speed, pushing flour in often at first and scraping dough down occasionally from bowl and from hook, until ingredients come together in a soft, sticky dough. Add remaining flour and beat until blended in.
• Mix dough at medium speed to knead it, scraping down twice, about 5 minutes or until dough is smooth and almost cleans sides of bowl. Pinch dough quickly; if it sticks to your fingers, beat in more flour 1 tablespoon at a time until dough is no longer very sticky. If you add flour, mix at medium speed about 2 minutes. Dough should be soft, smooth, and elastic.
• Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap. Let rise in warm draft-free area about 1¼ hours or until nearly doubled.
• Knead dough lightly in bowl to knock out air. Cover and let rise again about 1 hour or until nearly doubled.
• Shape and bake dough as desired (see recipes).
• Prepared by Food Processor:
• I love making challah dough in the food processor because it is so quick and easy and produces very good results. In fact, the dough is mixed and kneaded in less than three minutes! Naturally, the amount you can make is limited by the size of your food processor.
• I use a medium-size (10- to 12-cup capacity) food processor to mix this dough, which is enough for
• 1 medium loaf.
• If you are in a hurry, you can skip the dough's second rising; the loaf won't be quite as light but it will still taste good.
• Pour ¼ cup of the water into small bowl. Sprinkle yeast over water. Sprinkle 1 teaspoon of sugar over yeast. Let stand about 10 minutes or until foamy. Stir if not smooth. Oil a large bowl.
• Fit food processor with dough blade. Combine 2¾ cups flour and remaining sugar in food processor. Process briefly to mix. Add yeast mixture, oil, eggs, and salt. With blades of processor turning, pour in remaining water. Process until ingredients come together to form a soft dough; it will not form a ball. Process for about 30 seconds to knead dough. Pinch dough quickly; if it sticks to your fingers, add more flour 1 tablespoon at a time, until dough is no longer very sticky. Knead again by processing about 30 seconds or until smooth.
• Remove dough from processor and shape it into a rough ball in your hands. Put dough into oiled bowl and turn dough over to oil all surfaces. Cover with warm, slightly damp towel or plastic wrap and let rise in warm draft-free area about 1 hour 15 minutes or until doubled.
• Remove dough with rubber spatula to work surface. Knead dough lightly again about 30 seconds to knock out air. Clean bowl if necessary. Return dough to bowl, cover, and let rise again until doubled, about 1 hour.
• Shape and bake dough as desired (see recipes).
• Hand-Kneading Bread Dough:
• You can knead bread dough in a mixer with a dough hook or in a food processor. If you are making the dough by hand, there are two basic techniques for kneading it: the slapping method, used for soft doughs; and the conventional bread dough method, pushing with your palms.
• Since challah dough is quite soft when I knead it by hand, I prefer the slapping method, which I learned in France. With this method, you end up adding less flour and the dough stays softer, resulting in a bread that is more moist. If you are used to the conventional method or feel more comfortable with it, however, you can use it. Bagel dough is firmer than challah dough and works equally well by either method.

FAMOUS CHALLAH

Steps:

• First measure out all your ingredients.
• Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
• I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
• After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
• Mix well (I use the bread hook).
• Add egg (already beaten) & oil.
• Slowly start mixing in most of the remaining 3 1/2 cups of flour.
• The dough will become quite thick.
• When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
• Add only enough additional flour to make dough manageable.
• Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
• Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
• Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
• Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
• After the 2 hours, turn your dough onto your working surface.
• Now comes the forming part.
• For Shabbos I always make a 2 level braided challah which looks great & is really easy.
• Prepare your baking sheet lining it with parchment paper.
• Preheat oven to 375°F.
• First, take a large knife & cut the dough in half.
• Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
• Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
• Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
• Place on baking sheet.
• Repeat the same for other half.
• Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
• Repeat same for other third.
• Now let the challah rise for 1/2 an hour.
• After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
• Almost done!
• Put in preheated oven & let bake for exactly 25 minutes!
• Turn off oven & leave Challahs in for exactly another 10 minutes!
• Remove from oven.
• Enjoy--you deserve every compliment you get!

AMAZING FAST RISE CHALLAH BREAD - ONE SMALL LOAF

Steps:

• Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
• Add salt, sugar, and yeast and flour ( small amount at a time). Mix with hook until a soft dough is formed. You may need to add a bit more warm water ( or more flour if needed). Check the dough, it should be soft and slightly sticky. It should easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 minutes.
• Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with saran wrap and let rise until doubled ( about 30 minutes or more).
• Punch down dough and divide into thirds. Roll each piece into a strand . Prepare cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with saran wrap and let rise again until doubled ( about 30 minutes or more). In the mean time preheat oven to 375°F.
• Brush top of braid with beaten egg yolk and bake for 15-20 minutes or until golden brown.

EASY NO-KNEAD CHALLAH BREAD

Steps:

• Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
• Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
• Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
• On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
• Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.
• Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).
• Twenty minutes before baking time, preheat the oven to 350°F If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.
• Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust. Allow to cool before slicing or eating.

CHALLAH

Steps:

• Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
• Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
• Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
• Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
• Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.