With the holidays approaching, the timing of posting this feather like textured challah could not have been more perfect.On Rosh HaShana, a round challah is traditionally baked symbolizing the cycle of the year. I hardly ever bake this loaf pan shape so I decided to give it a go. Surprisingly enough, this challah's taste and fluffy cotton candy texture was identical to the ones I grew up on. If you wish to make a round challah, please see my Honey Challah for instructions.
I adapted Red Star Yeast's recipe just slightly. I needed more flour, used 1 1/2 teaspoon salt instead of 2, braided it and baked it at a temperature I am accustomed to at 350F for 35 minutes. The original recipe calls for 400F for 20-25 minutes.
This post is part of my professional collaboration with Red Star Yeast.
I adapted Red Star Yeast's recipe just slightly. I needed more flour, used 1 1/2 teaspoon salt instead of 2, braided it and baked it at a temperature I am accustomed to at 350F for 35 minutes. The original recipe calls for 400F for 20-25 minutes.
This post is part of my professional collaboration with Red Star Yeast.
Challah
Adapted from Red Star Yeast recipeIngredients
1 cup water
2 eggs, room temperature
1 1/2 tablespoon canola oil
3 cups bread flour (I needed an additional 1/2 cup)
1 1/2 teaspoons salt (RSY asks for 2 tsps I used less)
2 tablespoons sugar
2 1/4 teaspoons active dry yeast (1 1/4 oz packet)
Combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.
Combine dry ingredients and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12 x 6-inch rectangle. Cut into two 3 x 12-inch strips. Twist the strips together. Place in a 9 x 5-inch greased bread pan or on a greased cookie sheet. Cover; let rise until indentation remains after touching. For a shiny crust, brush with a combination of 1 slightly beaten egg and 1 tablespoon water. Sprinkle with sesame seeds, if desired. Bake in preheated 350º F oven 35 minutes. Remove from pan; cool.
Red Star Yeast Series:
Cinnamon Buns
Yeast Pancakes
Multigrain Oatmeal Bread
Marbled Rye Bread
Dark Pumpernickel Rye Bread
Jalapeno Cheddar Bread
Challah Posts:
Honey Challah
Spelt Honey Challah anc Chocolate babka
Quince Honey Challah Knots