Challah

Every time I look at this all I can think is "Hollah!!"  Anyway, our church was doing communion with challah bread during Lent this year and asked people to bake it, so I volunteered.  The recipe is from Smitten Kitchen and was given to me as a modified version from church.  I went with the round shape and I think they turned out great!

Challah

Time: about 1 hour, plus 2 1/2 hours rising
Yield: 4 loaves

3 3/4 tsp active dry yeast
1 T sugar
1 3/4 cup water - lukewarm
1/2 cup sugar
1/2 cup olive oil
5 eggs
1 T salt
4 cup bread flour
4 cup flour

In a large bowl, dissolve yeast and 1 T sugar in water, set aside for 5 minutes until a bit foamy.  Add remaining sugar and whisk to combine.  Whisk oil into yeast, then beat in 4 eggs one at a time.  Whisk in salt.  Gradually add flour, 1 cup at a time, alternating bread flour and regular flour.  Use the whisk to incorporate the first 3 cups, then switch to a wooden spoon.  When it holds together, turn it out onto a floured surface to knead it.  Clean the bowl, then coat with a little bit of olive oil.  Return dough to bowl and roll in oil to coat.  Preheat oven for 1 minute, then turn off.  Place covered dough in the oven to rise for 1 hour.  Punch down dough, preheat oven for 1 minute again and turn off.  Return dough to oven to rise for 30 more minutes.  Divide into 4 equal parts, these are the 4 loaves.  Take the first ball of dough and divide into 4 again.  Take each quarter and mold it into a long rope.  Weave the ropes like a basket - lay 2 ropes up and down and 2 ropes side to side, each rope should be over 1 rope and under 1 rope.  Then move every strand that is under over the rope to the right, then do it again to the left, then the right, until you run out of rope.  Then tuck the ends under.  See her illustrations if this is confusing.  Place each woven loaf on a jelly roll pan lined with parchment paper making sure to leave at least 2" in between loaves.  Preheat oven for 1 minute and turn off.  Beat final egg and use a pastry brush to brush over the loaves.  Place in oven to rise for 1 hour.  Optional: beat another egg and coat the loaves a second time with egg wash.  Bake at 325° for 30-40 minutes until golden.  Cool loaves on a wire rack.

Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.