Challah

On Red Star Yeast's site, I found this description under their challah: "This egg-rich braid is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast."
 
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.

Challah
Adapted from Red Star Yeast recipe

Ingredients
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