Poppy Seed Challah Recipes

POPPY SEED CHALLAH

Steps:

• In a small bowl mix together the water with the dry yeast and tsp of sugar. Whisk it up until lightly foamy and then set aside for 10 minutes.
• In a large bowl beat two eggs with the sugar, salt, and olive oil. When homogenized add in the frothy yeast mixture.
• Slowly add the flour, and when it becomes too difficult to whisk (after about halfway) move to a wooden spoon to help mix. Pour out onto a floured table top and knead for 10 minutes or until the dough is quite elastic. If it is too sticky add a bit more flour.
• Make into a ball, rub with some olive oil, and place in a bowl. Cover with a kitchen towel and place in a warm place for 2 hours. (I recommend using your oven with just the light on).
• Take out the dough and punch down the middle. Knead the dough again and then divide into two parts. Cut the parts into three strips each (or more if you want to do a more complex braid) and braid the dough.
• Place the dough on a parchment or silicone lined baking tray and let rise for one more hour.
• Beat the last egg and brush it over all of the dough. Sprinkle generously with poppy seeds.
• Place into an oven preheated to 180 Celsius for 25 minutes. Give the bread a knock when time is up and if it sounds hollow you did a good job.

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.