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My Challah recipe

<arnoldi@bellsouth.net>
Sun, 18 Dec 2005 7:39:26 -0500
v105.n052.1
I am known for my Challahs and have also given a Challah baking class 
- it will be the best tasting Challah you ever tasted
                                 CHALLAH

Recipe By     : MICHAEL ARNOLDI (aka Chef Arnoldi)
Serving Size  : 30   Preparation Time : 5:30
Categories    : Breads                           Ethnic

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      Package       yeast
    5      cups          bread flour
    1      teaspoon      salt
      1/2  cup           sugar
      1/3  cup           vegetable oil
    2                    eggs
      1/8  teaspoon      turmeric -- (optional)
    1 1/4  cups          water -- 110-115F

           topping:
    1                    egg yolk
    1      tablespoon    milk
    2      tablespoons   sesame seeds -- (or poppy seeds)

Dissolve the yeast in a 1/4 cup of  warm  water.
Mix flour, sugar, salt & turmeric in a separate bowl.
In the mixer bowl add the rest of the water, yeast mixture, oil 
and  two whole eggs, adding the flour mixture slowly to incorporate.
Knead 10 minutes to a stiff, smooth dough, adding flour as needed * .
Place in a greased, covered bowl and put in a warm place to rise 
until double (+/-2 hours).
Divide the dough into three equal portions, put aside 1/3.
Take the 2/3 dough portion and divide into three equal parts, shaping 
each into 18" long strands.
Divide the 1/3 portion of dough into three equal parts, shaping each 
into 15" long strands.
Braid the 18" long strands together and also braid the 15" strands together.
Place the small braid on top of the large braid and pinch ends 
together, folding excess dough underneath.
Place on a greased, floured baking tray, and put in a warm place to 
rise until double (1-2 hours).
Pre-heat oven to 350F.
Brush the risen dough with eggwash & sprinkle with seeds.
Bake on middle rack 30 to 35 minutes until golden brown & sounds 
hollow when tapped.
Remove from oven & place on a cooling rack.
Allow to cool 4 hours minimum before slicing.

                    - - - - - - - - - - - - - - - - - -

notes : raisins may be added as an option at this point *.

A 6 braid Challah can be made as follows :

Cross left arm over right arm.
Now pick up the outer strand with each hand using fingers.
Uncross arms, and thereby twisting the two outer strands together at 
the joined area.

1. Place the strand of the left hand on the inside just under the 
right arm's elbow and proceed from there to pick up the outer strand 
under the right hand (which is still holding the other strand) and 
move that strand up and to the left side.

2. Place the strand of the right hand on the inside just under the 
left arm's elbow and proceed from there to pick up the outer strand 
under the left hand (which is still holding the other strand) and 
move that strand up and to the right side.

Continue this procedure 1 & 2 till done.