|
How To Bake: Easy Challah (braided Bread)
by
Dennis Weaver
While challah is a traditional
baked for the Jewish Sabbath, it has become popular with everyone, everywhere. It's attractive and has a firm, egg-rich texture that works for dinner, sandwiches, or French toast. It is typically braided with three, four, or six strands of dough. (The braided strands are symbolic of love.)
Challah is really very easy to make, especially from a mix. There is a sense of satisfaction in working the dough by hand and crafting such an attractive and it certainly will impress guests.
For this bread, we used a mix though you can braid nearly any bread—including your favorite recipe. We chose this mix because we wanted to make a very large loaf and the potato flour in the mix would retard staling. (We could have chosen to make two smaller loaves from this same mix.)
Here is the recipe and the instructions using this mix:
The package directions call for two cups of water. For the firmer dough needed, reduce the water amount. To make the dough egg-rich, crack two large eggs into a measuring cup and add warm water--enough to total 1 2/3 cups. Whisk the mixture together with a fork then heat it in the microwave until warm (110 degrees).
Mix the according to package instructions using only one packet of yeast (not two as per the mix instructions) and the egg and water mixture in place of the two cups of water. You may substitute 1/4 cup oil for the butter if you desire. You should have a slightly firmer dough than most doughs.
Place the dough in a greased bowl, cover, and let rise until doubled—about 1 1/2 hours.
Prepare a large baking sheet by greasing and sprinkling
with cornmeal. Use a lighter colored sheet to
help keep the bottom from burning.
Recipe of the Week
Tip of the Week
Once raised, use a knife to divide the dough
into three equal pieces (or four if you choose
to make a four-braid bread). Roll the pieces under
the palms of your hands into three long ropes.
You may need to let each rest for five to ten
minutes to allow the dough to relax to get the
proper shape. Using this mix, we had three ropes
nearly 24-inches long. If you want the loaf to
be larger in the center and less rectangular shaped,
make the ropes thicker in the middle and tapered
toward the ends.
Braid the three ropes in a common three strand
braid just as if you were braiding pigtails. (Some
people find it easier to create a symmetrical
shape if they start braiding from the center.)
When you get to the ends, wet them, pinch them
together, and tuck them under. You should have
a neat, symmetrical loaf when you are through.
You can shape the loaf somewhat with your hands.
If you don't like how the loaf looks, simply pull
the braids apart and start again.
Place the finished loaf on the prepared sheet.
(The formed loaf will be about 12-inches long
but after rising and baking, you will have a finished
loaf of about 24-inches so be sure to allow room
on your sheet for expansion.) Cover the loaf and
let rise until doubled, about one hour.
Preheat the oven to 350 degrees.
Prepare a glaze by whisking one egg with one-half
tablespoon of water. Just before baking and when
the loaf has fully doubled, remove the plastic
wrap and gently brush glaze over the entire surface
of the loaf. Sprinkle the top with poppy seeds
or sesame seeds as desired. (Tip the loaf so that
you can sprinkle seeds on the sides as well.)
Bake the
for 20 minutes then cover the
with a large sheet of aluminum foil to protect
the top. Continue baking for another 20 to 30
minutes or until the
crust is a deep golden brown. The interior of
the loaf should register 190 degrees with an insta-read
thermometer.
Use an egg turner to loosen the
from the pan and transfer the loaf to a wire rack
to cool.
Note: If you choose to bake smaller loaves, reduce
the baking time by five to ten minutes.
Copyright 2003-2007,
The Prepared Pantry (http://www.prepraredpantry.com
). Published by permission in the Article
Directory: http://www.articlecube.com
Dennis
Weaver is a baker, a recipe designer, and a writer.
He has written many baking guides and How
to Bake, a comprehensive baking and reference
e-book--available free at The
Prepared Pantry which sells baking and cooking
supplies and has a free online baking library.
|
We strive to provide only quality
articles, so if there is a specific topic related
to bread that you would like us to
cover, please contact
us at any time.
And again, thank you to those
contributing daily to our WorldOfBaking.com website.
|