Simple Sweet Challah Bread The Way It Should Be Recipes

Steps:

• 1. Note: I used a stand mixer for this recipe but it can easily be done by hand or with a hand mixer) Start by letting your mixing bowl get warm by running it under hot water for a minute and then drying it off before adding anything to it.
• 2. Dump the cup of hot water, 1/3 cup sugar, and 2 yeast packets into the bowl and mix it up by hand and let it sit in a warm place for 10 minutes until foamy. (This activates the yeast)
• 3. In another bowl, mix the 2 whole eggs and the 2 egg yolks with the salt and honey until incorporated and let it sit while the yeast gets going. Save the egg whites for the egg wash.
• 4. After 10 minutes, add the melted butter to the yeast mixture and stir by hand. Then add the honey/egg mixture and give it a good stir by hand until you feel no honey stuck to the bottom of the bowl.
• 5. This is where the stand mixer comes in handy. Attach the bowl to the stand and add in 1 cup of bread flour and stir on medium/low with the paddle attachment until smooth-ish. Repeat with 1 cup of all purpose flour, again with read flour, and one more time with all purpose flour.
• 6. After all the flour has been mixed in, scrape the bowl with a spatula and le it go on medium for about a minute. It should be sticky and the dough should be loose and feathery. If it's still too runny (depending on climate)add in 1/4 cup more all purpose flour and mix one more time and you should be good to go.
• 7. Microwave a large glass mixing bowl and coat completely with vegetable oil- then add in the dough and toss it around a couple times until it's also coated with oil. Loosely cover with a piece of plastic wrap and let it sit in a warm, draft free place. I like to use a lightly warmed oven. (I'll turn it on the warm setting for a few minutes and then turn it off before putting the bowl in there.)Now just let the dough sit in there for 1 hour, no less.
• 8. Then take it out, punch it down and dump onto a clean, floured work surface to braid.I like to toss it in the flour a little to make it a little less sticky before attempting to braid, it makes a smaller mess. after getting it nicely coated with flour, cut into 3 equal pieces for one loaf, or 6 equal pieces for 2 loaves. Then roll out to about a 2 inch diameter and braid each. Once braided, pinch and tuck the ends under to make it pretty.
• 9. Now put it onto whatever pan you're using to make it. a half sheet pan works nicely for a full loaf or baking both small loaves at once. Put a piece of parchment paper on the pan (very necessary, trust me)and put the bread in the middle. Put it back in the oven for another 45 minutes to an hour to rise.
• 10. Remove the bread and heat the oven to 350. Once heated, bake the bread on the middle/top rack. Here's a little trick of mine. The bread bakes for 30 minutes total, however I do not apply the egg wash until it has baked for 10-12 minutes. This keeps it from getting it too brown. Another thing I do it right when it hits the color I want (which is at about 20 minutes) I rotate the pan and cover loosely with a foil tent. This stops the browning but allows the bread to remain nice and shiny and beautiful. After 30 minutes, take it out and remove it from the pan, but leave it on the parchment paper for 10 minutes before you tear, slice or anything. It keeps the bread more moist. Enjoy!! It also makes AMAZING french toast, garlic bread, whatever :)

Steps:

• In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
• Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
• Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
• Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

Steps:

• Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge.
• In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.
• Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic.
• Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.
• Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.