I'm sure I did this wrong, but here's my attempt at a six strand braid. Looked like it worked... kind of.
There's something about a fresh, fluffy, hot loaf of home made bread that makes me want to get up and dance. Even more so, I LOVE the process: blooming the yeast, shaping the dough, watching said dough transform from pale and smooth to golden and glossy. I'll admit, it's a long process that takes time and patience, but if you're into baking in any capacity, you won't regret putting forth just a little more effort than usual. Faintly sweet, light, airy and everything anyone would want from a loaf of good ol' egg bread, this challah (or challot, if you decide to make more than one!) will find your hot little hand raiding the bread box for the very last crumb.
More good news about this bread? It's just as fantastic 2, 3 and 4 days after baking as it is fresh out of the hot box. It's moist, but not dense. Chewy, but not tough. I just luuuuurrve it!
Warning to all bubbes and challah purists: this recipe is adapted from a Jewish cookbook and, as such, was written to make a traditional loaf. I prefer a flakey/tender crust, so I used melted butter instead of an egg wash. Also, I don't braid my challot, I roll it around, form it into a loaf and slap it into a couple of greased loaf pans. To each his own, I say! If you know you like something a certain way, be your own chef/baker. With that said, here we go!
Adapted from "Jewish Home Cooking" by Arthur Schwartz
Ingredients:
2 1/4 tsp active dry yeast (Gold Star brand from Smart and Final is cheap and fantastic)
1 c warm water - no more than 110 F
1/3 c granulated sugar
4 1/2 - 6 c all purpose flour
3 large eggs, lightly beaten
1/4 c canola oil
2 tsp salt
3 tbsp butter, melted
My tool box (again, to each his own...):
Kitchenaid stand mixer, fitted with dough hook
1 c glass liquid measuring cup
1/4 - 1 c dry measuring cups
1/4-1 tbsp measuring spoons
Rubber/silicone spatula
Dough scraper (silicone) - aides greatly in gathering all of the dough from the sides of the work bowl
Flimsy paper plates (the cheaper, the better)
Silicone baking mat (like a Silpat)
MOST importantly: muh clean and nimble little hands!
In the bowl of a stand mixer, combine yeast and water; stir to combine. Add sugar, stir to combine, then add 1/2 cup of flour. Mix again.
Stir in eggs until well incorporated then stir in one more cup of flour until moistened through. On medium-low speed, beat in the oil and salt.
Beat one cup of flour in at a time until dough starts to pull away from sides of work bowl but is still very sticky, should take an additional 2-3 cups of flour at this point. At this point, it's all about feeling: if the dough is too wet, it'll stick all of your hands when you try to remove it from the bowl. Beat in 1/2 c additional flour until the dough starts to climb up the dough hook and pulls completely away from the bowl.
Remove every last bit of dough from the work bowl, form into a rough ball and dip into extra flour. On a lightly dusted work surface (I lined my tile counter with an extra large silicone baking mat), knead the dough until it springs back at you if you poke it, no less than 10 minutes (this goes a lot quicker than you think, so work it!). Pull dough over itself until a smooth ball is formed and place in your biggest well oiled bowl. Cover tightly with plastic wrap and allow to rest in your fridge for at least 3 hours, at best over night.* Dough should be double, if not triple its original size.
After the dough's done taking a nap and is still ice cold**, you can either split it evenly into 3 balls, roll them into snakes and throw them into a standard braid, or you could be lazy like me and split the dough in two and slap it into well greased glass loaf pans. Either way, let the shaped dough rest, loosely covered with a clean dish towel, at room temperature for at least 40 minutes. Some where close to the middle of this time, set your oven for 350 F.
When dough has doubled its size, it's fully risen and ready to go. Bake for 20 minutes, rotate all exposed surfaces with foil and bake additional 20 minutes or until you get a hollow sound when the top of the loaf is tapped. De-pan and enjoy immediately with a pat of butter or skip the formalities and rip into that loaf like you've never had bread before!! Enjoy!!
*If you are in a hurry, you can allow the dough to do this first rise in a warm, draft free place (my garage is plenty warm enough during the summer months) for about an hour or so. The cold rise allows the glutens you've developed via kneading to super relax, which will in turn produce a SUPER airy and light inside and crisp flakey crust.
**I found that the dough kept its shape and was easier to work with when formed straight out of the fridge.
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