Betsy's Challah
Submitted by mrs.chiu on February 25, 2010 at 12:22 pm

DESCRIPTION
Betsy's Challah

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
For the Sponge:
1 scant T. active dry yeast*
1 Cup warm water
1 T. sugar*
1 Cup unbleached all-purpose flour

*my notes: I make up this sponge the night before and use only a pinch of instant yeast while omitting the sugar altogether.

For the Dough:
3 to 4 Cups unbleached all-purpose flour
3 T. sugar
2 t. instant yeast*
1 t. salt
2 large eggs
1/4 Cup vegetable or canola oil

*my notes: I add 2 t. yeast to the dough since I reduced yeast in sponge.

For the Topping:
1 large egg, beaten
1 T. cold water
poppy or sesame seeds, optional

In large bowl sprinkle yeast in the water to soften. Add sugar (if using) and flour and beat until the mixture is smooth. Cover with plastic wrap and let sit for 1 to 12 hours at room temp. Longer rise=more flavor.

By bread machine: add the salt, eggs, and oil to the sponge and stir to combine. Pour mixture into bread bucket and add 3 C. flour, the sugar and 2 t. yeast if making my changes.

Select Dough cycle and press start. While the dough is mixing, check the dough to see if it needs more water or flour. After rising about an hour, it should have doubled in size.

Turn dough onto lightly oiled work surface and divide in half. Divide each half into thirds. Shape each piece of dough into a 20-inch long rope. Working with 3 ropes at a time, lay the ropes side by side. Proceed with doing a 3 rope braid for 2 loaves.

Carefully lift and place the braided breads on a large parchment lined or well-greased baking sheet. Cover with tightly woven towel and let rise for 45 minutes.

About 10 minutes before baking, preheat the oven to 375 degrees.

Combine the beaten egg with cold water and brush on the braids. Let sit 5 minutes and brush the braids again. Sprinkle with seeds if using.

Bake for 25 minutes until internal temp. reaches 190 degrees. Immediately remove from baking sheet and place on rack to cool.

This bread freezes nicely for up to 6 months. Thaw and reheat in 375 degrees oven for 7 to 10 minutes.

Makes excellent French toast using KA's Rich French toast recipe in the Baker's Companion.

This is a Betsy Oppenneer recipe.