Abbys Challah Recipes

ABBY'S CHALLAH

Steps:

• 1. First, proof your yeast. Dissolve the sugar in the warm water in your mixing bowl. Sprinkle the yeast over the water.
• 2. Within 5 minutes, it should be bubbly and frothy.
• 3. Whisk the juice, oil or cooled melted butter, honey, eggs and salt into the yeast mixture. Add the raisins here, if desired.
• 4. Add the flour 1 cup at a time, mixing with each addition.
• 5. The dough will get thicker but will still be a little sticky when you're done.
• 6. Turn out onto floured surface
• 7. Knead 6-8 minutes, until elastic and smooth. Add flour to the surface very sparingly - better too sticky than too dry for this dough!
• 8. Put your dough in an oiled bowl, cover loosely with oiled plastic wrap.
• 9. Place in a warm place 1-2 hours to rise until doubled in size.
• 10. Punch down, repeat.
• 11. The second rise won't take as long.
• 12. Turn your dough out onto a flat surface.
• 13. With a sharp knife, cut into six equal pieces.
• 14. With your hands, roll each piece into a strand about 14-15 inches long.
• 15. Place 3 strands parallel to each other. With the other 3 strands, form a simple over-under-over lattice.
• 16. You will now have a checkerboard lattice in the center and strands of dough coming out the sides a few inches.
• 17. Braid each 3 strand set coming off the center until you run out of dough.
• 18. Tuck the braid UNDER the lattice center.
• 19. Carefully place in an oiled pie dish and let it rest for about 15 to 20 minutes.
• 20. Pre-heat oven to 375 degrees F.
• 21. Before placing your challah in the oven, you may brush the surface with an egg beaten with a tablespoon of water using a pastry brush. This will give a dark, shiny, stiff crust. I prefer taking a big plop of mayonnaise in my hands and gently rubbing the surface of the dough - not shiny and pretty but yields a very tender crust.
• 22. If desired, sprinkle with a tablespoon of sesame seeds, poppy seeds, or a coarse salt.
• 23. Bake 35-40 minutes. Remove from the oven, let cool about 10 minutes, then gently turn out of the pie pan to cool on a rack.