Challah Recipe from The New York Times
Braided loaves intimidate me. Even more intimidating is this double-decker challah recipe from Sara, but it turns out to be a pleasure to work with. It’s an excellent introduction to an essential decorative bread shaping technique shared across many cultures.
I guess it’s time to revisit all of the recipes for braided breads that I overlooked — a 100% whole grain version for challah comes to mind.
Bread Baking Buddies: Challah
hosted by Sara of I Like to Cook
recipe adapted from Sara of I Like to Cook
Challah Recipe from The New York Times
makes 2 loaves
Blue poppy seeds
Final Dough Formula:
Ingredients Volume Ounces Grams all-purpose flour 6.5 cups 29.25 829 granulated sugar 3 tbsp 1.6 45 kosher salt 1 tbsp .35 10 instant yeast 2 tsp butter, at room temperature 1/2 cup 4 113 powdered saffron pinch water, lukewarm 1 cup 8 227 large eggs, room temperature 3 egg white from 1 egg (reserve the yolk for the egg wash) Egg wash: 1 teaspoon cold water plus 1 egg yolk
Final Dough Instructions:
Mix Mix all of the final dough ingredients until evenly
incorporated.
Knead 10 to 12 minutes (the dough will be firm)
Bulk Ferment 1 hour at room temperature
Divide 2 equal pieces. Divide each piece into 2 smaller
pieces, such that the weight of 1 smaller piece
is twice the weight of the other. Finally,
divide each smaller piece into 3 equal portions.
Rest 15 minutes
Preshape Shape each piece into strands of equal length,
about 10 inches long.
Shape Four sets of 3-strand braids. Place each smaller braid
on top of the larger braid.
I’m pretty pleased with myself at this point.
Preheat Oven 400ºF / 205ºC
Final Proof 60 minutes at room temperature, or until almost
doubled in size
Glaze Glaze the proofed challah dough with the egg wash.
Sprinkle the poppy seeds on top.
Bake Bake for 20 to 25 minutes at 400ºF/205ºC, rotating the
loaves halfway through baking if necessary.
Cool At least 1 hour
Challah crust
Challah crumb
Similar Posts
November 1st, 2008 at 1:29 am
Yum, looks gorgeous! This has been on my to-do list forever, I’ll be trying it soon.
November 1st, 2008 at 1:52 am
ohmygoodness, jude – that looks amazing! look at that crust – truly gorgeous!
November 1st, 2008 at 2:14 am
You have some major braiding skills – that bread is beautiful! I’d be proud of it
November 1st, 2008 at 2:49 am
Wow, you did a great job! Your Challah looks picture perfect and so delicious! A real beauty!
Cheers,
Rosa
November 1st, 2008 at 4:28 am
And by the end you’re busting your bubbles! or you should be!!
Beautiful Jude! And now you’re wondering what was I so intimidated with.
Why do we do that to ourselves?
;0)) Hooray!
November 1st, 2008 at 5:02 am
Always a pleasure you blog, I absolutely love the photos and the details you provide. The challah looks fab.
November 1st, 2008 at 5:47 am
Ok, That is a gorgeous loaf!! I love it!
November 1st, 2008 at 6:48 am
It looks amazing! Thanks for posting step by step photos. I always wondered how ti do it.
November 1st, 2008 at 8:03 am
You’re not a bad braider Jude! I seriously think you can do anything baking if you try. I haven’t seen a non-rocking recipe yet
November 1st, 2008 at 9:15 am
I want a marble countertop to braid bread on, dangit! I use my coffeetable because it’s the biggest flat surface in my apartment
It looks like you got over your fear of braided breads though – that looks fantastic!
November 1st, 2008 at 9:45 am
Woah! How elaborate with those double decker braids!
November 1st, 2008 at 9:46 am
Oooh. I’ve been wanting to make challah for a long time! I don’t know about the double decker bit, but it looks amazing.
November 1st, 2008 at 10:14 am
Oh, how I would love to cur some thick slices for this morning’s French toast. This is one gorgeous challah bread, Jude.
November 1st, 2008 at 10:25 am
Oh Jude, what a beautiful Challah! I really loved the shaping idea and you turned it into practice perfectly!
November 1st, 2008 at 10:34 am
Your challah is amazing! The color is incredible. Thanks for joining us!
November 1st, 2008 at 10:47 am
Wow, yours look great and you even did a plait over a plait. I tried challah a month ago and it turned out very dense. Was not satisfied with the end result and am planning to give it another try again soon.
November 1st, 2008 at 2:07 pm
You should be pretty pleased with yourself – it turned out great!
November 1st, 2008 at 2:24 pm
That turned out beautifully! The last time I tried a double braid the top braid slid off as they proofed. I’m still a little traumatized
November 1st, 2008 at 3:00 pm
It’s like a baby challah piggybacking on the mother challah.
November 1st, 2008 at 4:13 pm
We now bake nearly all of our bread at home because the over-priced crap available in the supermarkets and bakeries is no longer acceptable to my wife, Doctor E., or to myself.
Your wonderful pictorial post on challah has been added to our electronic collection of recipes, and is on the agenda for the near future.
Thank you for sharing!
DocChuck and Doctor Elizabeth,
http://profile.myspace.com/docchuck
November 1st, 2008 at 5:40 pm
I always wondered how the the braided breads looked so pretty. Great illustration. esp. liked the double part & the use of saffron.
does not look that complicated anymore.
November 1st, 2008 at 6:04 pm
It looks beautiful! Great job! I knew you could do it!
November 1st, 2008 at 6:39 pm
Gorgeous Challah and your braiding is just perfect!
November 1st, 2008 at 7:33 pm
Braided yeast bread sounds intimidating enough but double braided? You make it look so easy. Thanks for the step-by-stop photos.
November 1st, 2008 at 8:47 pm
Jude, your bread is absolutely gorgeous. Well done!
November 1st, 2008 at 9:53 pm
Absolutely perfect, Jude.
So pretty. And delicious too!
November 2nd, 2008 at 4:02 am
WOW!
The first job maannny years ago was to handle a kosher kitchen. Other than the annual use of unleavened bread (matzo), challah was the regular bread offered for patients’ meals. Fourteen years later, I still prefer this egg bread for french toasts, cheese stratas and bread puddings but I don’t think I’ll be able to pull making it from scratch. You are definitely gifted, Jude. My hats off!
Keep them coming.
November 2nd, 2008 at 9:38 am
Just gorgeous! I have made challah but never double decker – I’m feeling inspired!
November 2nd, 2008 at 11:32 am
Your challah looks just perfect. I did it too, and tried to braid 6 strand but failed.
November 2nd, 2008 at 8:03 pm
Wow, that is one stunning loaf! I sure wish I could braid bread like that.
November 3rd, 2008 at 5:05 am
Never seen a doubledecker challah before. And though I’m tempted to repeat myself saying “that’s good”, I’m not going to. But your bread is.
November 3rd, 2008 at 9:15 am
how awesome! i’ll add this to the ever-growing list of things i’d like to make but don’t have the confidence (yet) to attempt.
November 3rd, 2008 at 1:36 pm
that looks perfect! I’m so impressed
November 3rd, 2008 at 4:39 pm
This is the best looking challah ever! great photos!
November 3rd, 2008 at 10:44 pm
Braided loaves intimidate you?! I don’t believe it, Jude. This is really beautiful. Particularly impressive is the smaller braid on top, looking like it belongs there. The colour is really wonderful too. Wow.
November 4th, 2008 at 11:18 am
You should be pleased with yourself! I lived in NY for years Challah was so very available–especially every Friday night. It’s hard to find here in Colorado which makes me sad because challah french toast is the best! You’ve inspired me to make some myself.
November 10th, 2008 at 9:52 pm
Thanks everyone! Feeling kind of ambitious…. I think I’ll work my way from 2-braid all the way to 6 braid. Eventually.
January 8th, 2009 at 3:36 pm
Beautiful braid – you should try the 6 stranded, it really is very easy to do, and comes out so beautiful. I was a bit intimidated at first, but now make it every week for friday night. I have even made enormous challah now for special occasions – hard to visualize at first, but so gratifying when they come out.
December 2nd, 2009 at 10:06 am
I have not made this bread for years but remembered that it had appeared in the N.Y. Times. Went to my computer and there it was. Making this this for a brunch on Saturday. It will be the center piece on the table.
December 3rd, 2009 at 9:09 am
Making this bread as a center piece for a brunch birthday party on Saturday. I,m sure it will have a big WOW.
June 7th, 2010 at 10:52 am
Very good article which people should think about.