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Ingredients[edit | edit source]
9 cups bread flour 1233 100% 1/2 cup plus 1 tbsp (9 tbsp) sugar 112.6 9.13% 1 1/2 cups plus 1 cup warm water 592.5 48.05% 6 3/4 teaspoons of dry yeast [note 2] 27 2.19% 1 tbsp salt 18 1.46% 4 eggs 200 16.22% 1/2 cup of oil 109 8.84% Formula 2292.1 185.9%
Procedure[edit | edit source]
- Put nine cups of bread flour in a bowl.
- Add 1/2 cup of sugar, and 1 tablespoon of salt.
- In a small bowl or large measuring cup, put 1.5 cups of warm water.
- Add 1 tablespoon of sugar and mix.
- Sprinkle 6 3/4 teaspoons of dry yeast on top.
- Wait 8 minutes.
- Mix the yeast mixture and add it to the flour mixture.
- Add 4 eggs and 1/2 cup of oil.
- Add about 1 cup more warm water and knead the dough for about 10 minutes.
- Let the dough rise, covered, for two-four hours.
Braiding[edit | edit source]
- Divide the dough into four parts. These will make 4 challahs.
- Take one part. Separate it into four pieces. Take each piece and roll it between your hands until it is a long strand. Attach the four strands together at one end by squeezing the ends together. See picture.
- Place on a piece of foil or a pan.
- Take the strand at the far left and braid by putting it over two strands to the right and then put it back under one strand to the left.
- Take the strand at the far right and put it over two strands to the left and then put it back under one strand to the right.
- Repeat the last two steps until you reach the end of the strands.
- Do the same thing with the other three parts.
Finish[edit | edit source]
- Paint with beaten egg.
- Sprinkle with sesame seeds.
- Allow to rise for two hours.
- Bake in preheated oven at 400ºF (200ºC) for 25 minutes.
Conversion Notes[edit | edit source]
- Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Used "1/2 cup plus 1 tbsp" for sugar conversion. Active dry yeast, large eggs, and soybean oil presumed. Density adjustment not applied to warm water.
- This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast which means about 9.24 g, or about 2 1/4 teaspoons, although you can expect fermentation time to increase slightly. Osmotolerant yeast may be desired for optimum results.