B H G Challah Bread Recipes

CHALLAH

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

THE BEST CHALLAH BREAD

Steps:

• In a small bowl, mix yeast, water, sugar, and honey together and let sit until a frothy layer begins to form.
• In a stand mixer fitted with a whisk attachment, mix together three eggs and oil on low speed until combined.
• Switch to a bread hook attachment and pour in the yeast mixture, flour, and salt. Mix on medium speed until the dough is smooth, elastic, and not sticky. Sprinkle in more flour, one tablespoon at a time, as needed.
• Grease a large mixing bowl with oil. Form the dough into a ball and place it into the greased bowl, rolling it around to cover it in a layer of oil. Cover with a damp cloth and let rise in a warm environment for 1 to 2 hours, or until doubled.
• Gently punch the risen dough to deflate and move to a floured surface. Knead the dough for about 3 to 5 minutes, adding more flour as needed to prevent sticking.
• Divide the dough into three equal pieces. Roll each piece into a long "snake" shape, about 1 to 2 inches in diameter.
• Lay the three long pieces of dough parallel to each other. Pinch the ends on one side together and begin to braid the pieces. Continue braiding until you can pinch the three ends together again, forming a single loaf.
• Grease a baking sheet with oil and place the loaf on top. Cover with a damp towel and let rise in a warm environment for 30 minutes to 1 hour.
• Preheat the oven to 350 degrees Fahrenheit. Whisk the remaining egg and brush over the top of the loaf. Optionally, sprinkle the loaf with sesame seeds.
• Bake for 35 to 40 minutes, or until golden brown. The loaf should sound hollow when you tap the bottom. If it doesn't sound hollow yet, continue baking in 2 to 4 minute increments.
• Let challah cool on a wire rack before slicing and serving.

B H & G CHALLAH BREAD

Steps:

• Soften yeast in warm water.
• Heat milk, butter, sugar, salt and saffron until sugar dissolves. Cool to lukewarm (110*). Add 2 cups flour and eggs and beat well.
• In your stand mixer fitted with a dough hook (or by hand) - combine the yeast and milk mixture and knead for 8 - 10 minutes, adding enough of the remaining flour to form a soft dough. If you are using a Kitchen Aid stand mixture you will need less flour. At any rate, do not exceed 5 cups of flour in your mixer. Shape dough into a ball.
• Butter a large bowl and put dough in it, turning once to coat with butter. Cover with a damp tea towel (not terry cloth) and put into a draft free warm place such as your oven with a proofing feature and 2 cups boiling water set under the bowl. If you have a pilot light in your oven that will be warm enough. If you have no pilot just turn the oven on as low as it will go and turn it off and add the pan of boiling water. 100* is perfect proofing oven.
• Let rise for 1 hour and 15 minutes or until doubled. Turn out onto a floured board and punch down, letting it rest for 10 minutes.
• Divide dough into 3 even pieces and roll each piece into a rope 18" long. Place on a parchment lined (or well greased) baking sheet. Braid the strands and secure the ends, turning them under the loaf so they don't unravel. Cover with the damp tea towel and let rise another 30 minutes while you preheat the oven to 375*.
• Mix egg yolk with 1 tablespoon water and brush over the braid. Sprinkle with seeds if you like, and bake for 45 - 50 minutes. If the loaf is getting too dark lay a piece of foil over the top for the last twenty minutes.
• Leftovers make wonderful French Toast and Bread Pudding.