How to Make Challah!


Makes 1 loaf (about 20 slices) What You Need:


Ingredients: 2 teaspoons active dry or instant yeast 1 cup (8 ounces) lukewarm water 4 - 4 1/2 cups (20 - 22 ounces) all-purpose flour 1/4 cup (1 3/4 ounces) white granulated sugar 2 teaspoons salt 2 large eggs 1 large egg yolk (reserve the white for the egg wash) 1/4 cup (2 ounces) neutral-flavored vegetable oil


Equipment: Standing mixer (optional) Large mixing bowl Bench scraper or sharp knife Baking sheet Parchment paper


Instructions: 1. Dissolve the yeast. Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of


sugar. Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won't dissolve, it has likely expired and you'll need to purchase new yeast.)


2. Mix the dry ingredients. Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).


3. Add the eggs, yolk, and oil. Make a well in the centre of the flour and add the eggs, egg yolk, and oil. Whisk these together to form slurry, pulling in a little flour from the sides of the bowl.


4. Mix to form shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a long-handled spoon until you form shaggy dough that is difficult to mix.


5. Knead the dough for 6-8 minutes. With a dough hook attachment, knead the dough on low speed for 6-8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubble gum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.


6. Let the dough rise until doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.


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