Braided Challah
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
2 braided loaves
Ingredients
- 1 recipe Challah Dough here»
- 1 egg yolk
- 1 egg
- 2 tablespoons whole milk
- Optional toppings:
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon flaky sea salt
- 2 tablespoons pearl sugar
Procedure
This bread is wonderful straight out of the oven with butter and salt, but it gets even better the next day. Try day old challah as a base to bread pudding or as a decadent French toast.
To shape the dough: If working with dough from the refrigerator, remove the dough about 1 hour before you plan to shape and allow to come to room temperature. Transfer the dough to a lightly floured work surface and cut it 6 pieces, making sure all the pieces are the same weight. Flatten each piece with your hand, then roll the pieces into a cigar or torpedo shape. After doing this with each piece, return to the first one and roll it out into a rope 10 to 14 inches long. (The bigger the piece of dough, the longer the rope.) Make sure each rope is the same length.
To shape a 3-braid loaf, lay 3 equal strands side by side, parallel to one another. Beginning in the middle of the loaf, overlap one of the outside strands over the middle strand, then take the opposite outside strand and cross it over the new middle strand. Continue this pattern until you get to the ends of the strands, then pinch the tips together to seal. Rotate the loaf so the unbraided side is facing you, then repeat the pattern on that end.
To shape a 6-braid loaf, connect 6 strands of equal weight and length at one end, spreading the other ends out with the tips facing you. From the left, number the strands 1 through 6 and bring strand 6 over strand 1 to build up the end of the loaf. Strand 5 has now become the new strand 6, and the old strand 6 is now strand 1. Now follow this pattern: 2 over 6, 1 over 3, 5 over 1, and 6 over 4. Repeat the pattern until you get to the ends of the strands, then pinch the tips together to seal.
Transfer the loaves to a parchment lined sheet pan.
To a small bowl, whisk together the egg, yolk and milk. Using a pastry brush, brush the entire surface of the loaves with egg wash.
Cover the loaves with lightly greased plastic wrap and allow to double in size, about 30 minutes to 1 hour.
Preheat the oven to 350°F.
Egg wash the loaves a second time, make sure to get the egg wash inside the creases of the braid and sprinkle with toppings if using.
Bake for about 20 minutes, then rotate the pan and bake for another 15 to 30 minutes, until the loaves sound hollow when thumped on the bottom and the internal temperature is about 190°F (88°C) in the center. Cool on a wire rack for at least 45 minutes before slicing or serving.
To shape the dough: If working with dough from the refrigerator, remove the dough about 1 hour before you plan to shape and allow to come to room temperature. Transfer the dough to a lightly floured work surface and cut it 6 pieces, making sure all the pieces are the same weight. Flatten each piece with your hand, then roll the pieces into a cigar or torpedo shape. After doing this with each piece, return to the first one and roll it out into a rope 10 to 14 inches long. (The bigger the piece of dough, the longer the rope.) Make sure each rope is the same length.
To shape a 3-braid loaf, lay 3 equal strands side by side, parallel to one another. Beginning in the middle of the loaf, overlap one of the outside strands over the middle strand, then take the opposite outside strand and cross it over the new middle strand. Continue this pattern until you get to the ends of the strands, then pinch the tips together to seal. Rotate the loaf so the unbraided side is facing you, then repeat the pattern on that end.
To shape a 6-braid loaf, connect 6 strands of equal weight and length at one end, spreading the other ends out with the tips facing you. From the left, number the strands 1 through 6 and bring strand 6 over strand 1 to build up the end of the loaf. Strand 5 has now become the new strand 6, and the old strand 6 is now strand 1. Now follow this pattern: 2 over 6, 1 over 3, 5 over 1, and 6 over 4. Repeat the pattern until you get to the ends of the strands, then pinch the tips together to seal.
Transfer the loaves to a parchment lined sheet pan.
To a small bowl, whisk together the egg, yolk and milk. Using a pastry brush, brush the entire surface of the loaves with egg wash.
Cover the loaves with lightly greased plastic wrap and allow to double in size, about 30 minutes to 1 hour.
Preheat the oven to 350°F.
Egg wash the loaves a second time, make sure to get the egg wash inside the creases of the braid and sprinkle with toppings if using.
Bake for about 20 minutes, then rotate the pan and bake for another 15 to 30 minutes, until the loaves sound hollow when thumped on the bottom and the internal temperature is about 190°F (88°C) in the center. Cool on a wire rack for at least 45 minutes before slicing or serving.
Braided Challah
By Recipe developed for Sur La Table’s Cooking Classes
Serves
2 braided loaves
Ingredients
- 1 recipe Challah Dough here»
- 1 egg yolk
- 1 egg
- 2 tablespoons whole milk
- Optional toppings:
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon flaky sea salt
- 2 tablespoons pearl sugar
Procedure
This bread is wonderful straight out of the oven with butter and salt, but it gets even better the next day. Try day old challah as a base to bread pudding or as a decadent French toast.
To shape the dough: If working with dough from the refrigerator, remove the dough about 1 hour before you plan to shape and allow to come to room temperature. Transfer the dough to a lightly floured work surface and cut it 6 pieces, making sure all the pieces are the same weight. Flatten each piece with your hand, then roll the pieces into a cigar or torpedo shape. After doing this with each piece, return to the first one and roll it out into a rope 10 to 14 inches long. (The bigger the piece of dough, the longer the rope.) Make sure each rope is the same length.
To shape a 3-braid loaf, lay 3 equal strands side by side, parallel to one another. Beginning in the middle of the loaf, overlap one of the outside strands over the middle strand, then take the opposite outside strand and cross it over the new middle strand. Continue this pattern until you get to the ends of the strands, then pinch the tips together to seal. Rotate the loaf so the unbraided side is facing you, then repeat the pattern on that end.
To shape a 6-braid loaf, connect 6 strands of equal weight and length at one end, spreading the other ends out with the tips facing you. From the left, number the strands 1 through 6 and bring strand 6 over strand 1 to build up the end of the loaf. Strand 5 has now become the new strand 6, and the old strand 6 is now strand 1. Now follow this pattern: 2 over 6, 1 over 3, 5 over 1, and 6 over 4. Repeat the pattern until you get to the ends of the strands, then pinch the tips together to seal.
Transfer the loaves to a parchment lined sheet pan.
To a small bowl, whisk together the egg, yolk and milk. Using a pastry brush, brush the entire surface of the loaves with egg wash.
Cover the loaves with lightly greased plastic wrap and allow to double in size, about 30 minutes to 1 hour.
Preheat the oven to 350°F.
Egg wash the loaves a second time, make sure to get the egg wash inside the creases of the braid and sprinkle with toppings if using.
Bake for about 20 minutes, then rotate the pan and bake for another 15 to 30 minutes, until the loaves sound hollow when thumped on the bottom and the internal temperature is about 190°F (88°C) in the center. Cool on a wire rack for at least 45 minutes before slicing or serving.
To shape the dough: If working with dough from the refrigerator, remove the dough about 1 hour before you plan to shape and allow to come to room temperature. Transfer the dough to a lightly floured work surface and cut it 6 pieces, making sure all the pieces are the same weight. Flatten each piece with your hand, then roll the pieces into a cigar or torpedo shape. After doing this with each piece, return to the first one and roll it out into a rope 10 to 14 inches long. (The bigger the piece of dough, the longer the rope.) Make sure each rope is the same length.
To shape a 3-braid loaf, lay 3 equal strands side by side, parallel to one another. Beginning in the middle of the loaf, overlap one of the outside strands over the middle strand, then take the opposite outside strand and cross it over the new middle strand. Continue this pattern until you get to the ends of the strands, then pinch the tips together to seal. Rotate the loaf so the unbraided side is facing you, then repeat the pattern on that end.
To shape a 6-braid loaf, connect 6 strands of equal weight and length at one end, spreading the other ends out with the tips facing you. From the left, number the strands 1 through 6 and bring strand 6 over strand 1 to build up the end of the loaf. Strand 5 has now become the new strand 6, and the old strand 6 is now strand 1. Now follow this pattern: 2 over 6, 1 over 3, 5 over 1, and 6 over 4. Repeat the pattern until you get to the ends of the strands, then pinch the tips together to seal.
Transfer the loaves to a parchment lined sheet pan.
To a small bowl, whisk together the egg, yolk and milk. Using a pastry brush, brush the entire surface of the loaves with egg wash.
Cover the loaves with lightly greased plastic wrap and allow to double in size, about 30 minutes to 1 hour.
Preheat the oven to 350°F.
Egg wash the loaves a second time, make sure to get the egg wash inside the creases of the braid and sprinkle with toppings if using.
Bake for about 20 minutes, then rotate the pan and bake for another 15 to 30 minutes, until the loaves sound hollow when thumped on the bottom and the internal temperature is about 190°F (88°C) in the center. Cool on a wire rack for at least 45 minutes before slicing or serving.