Classic Challah Recipe
Shabbat Shalom to you all!
Peppelah Challah’s Challah Recipe:
"My challah is made with King Arthur AP flour and instant yeast (not rapid, quick rise or dry activated) . You can make this by hand or mixer. I do both. I start in the mixer until incorporated then knead by hand. It's going to seem sticky, but trust it will come together if you feel like flour is the answer add no more than 3/4 cup extra.
Yields 2 large or 4 small Challot.
7 cups flour leveled not packed
1/2 cup sugar
1 tsp kosher salt
5 tsp instant yeast
1/2 cup vegetable oil + 1/4 cup for kneading
1 1/2 cup room temp water (not hot or warm)
3 egg yolks
1/2 tsp kosher salt
3 tbsp water
In a measuring cup add oil and eggs (no need to mix). In a stand mixer with the dough hook attachment add flour and sugar, start the mixer on the lowest setting, add salt and yeast and mix a little, add eggs and oil, let mix for about 30 seconds then add water slowly, but not too slowly. Depending on the weather and where you live you may need to adjust water, once you find your sweet spot you can just dump it in. Mix until a dough forms.
Lightly oil your work surface and dump your dough onto it. Knead your dough for 12 minutes adding oil to your hands and surface as needed.
Lightly oil a mixing bowl that is double the size of your dough, place dough into the bowl, lightly oil the top of the dough and cover with plastic wrap. Let rise on the counter for as long as it takes for the dough to double in size. No need to put it into a warm spot unless your work area is super cold.
Once your dough has doubled in size, punch it and fold it a few times making a ball, let sit loosely covered for 30 minutes.
Flour your work surface (no need to punch again) , cut and weigh your pieces equally to have nice strands. Once you've weighed your dough time to braid! When I form my strands I make each piece flat like a pancake, fold it like an envelope and roll using as much flour as you need to form your strands, it will not dry it out and makes it easier to work with. The key is to have no air bubbles in your strands. Braid however you like.
Preheat the oven to 375 F and arrange a rack in the middle of the oven. Prepare egg wash Place Challot on baking sheets lined with parchment or baking mats, loosely cover and let rise for about 15-20 min or until dough is fluffy like a marshmallow.
Egg wash liberally and place the challah into the oven for 15 minutes. Take challah out of the oven and hit it with more egg wash and bake for 15 more minutes or until the challah sounds hollow when tapped on the bottom.
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