Best Pull Apart Jewish Challah Recipe By Tasty

BEST PULL-APART JEWISH CHALLAH RECIPE BY TASTY

Steps:

• Dissolve active dry yeast in warm water. Add 1 tsp sugar and stir, activating yeast - the yeast should foam. (This should take 5 to 10 minutes).
• In a stand mixer, mix one egg, sugar, oil, and salt together. To this, add two cups of flour and mix.
• Add activated yeast to flour and mix well. Then, add the remaining flour until dough forms and is kneadable.
• On a clean surface, very lightly sprinkle flour and knead dough. Let stand on the counter for one hour and then punch down to deflate. Shape into a ball.
• Next, place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.
• The next day, preheat the oven to 350°F. Punch down dough and knead for an additional. 5 minutes. Form into a ball and cut this into 3 equal pieces.
• Roll out the pieces into strands and let rest for 5 minutes. Then, roll out a second time - strands should have become a little more elastic at this point.
• Braid into a loose challah, being careful not to braid too tightly as the dough will rise again once down.
• Now, allow dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough - if it's ready, this should leave a dent that slowly bounces back.
• Once ready, whisk room temperature egg until homogenized to create an egg wash. Use a pastry brush to apply this onto the entire top of the challah. If desired, add sesame seeds at this step (optional).
• Place challah on a baking sheet and bake for 30 minutes or until light golden brown.
• Remove from the oven, let rest, and serve.
• Enjoy!

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

BASIC PULL-APART CHALLAH

Steps:

• 1. Bloom the yeast: Dissolve the yeast and 3 tablespoons sugar in 2 cups of the warm water in a medium bowl; set aside to bloom. If the yeast doesn't bloom after 5 minutes discard the mixture and start over.
• 2. Place the salt, flour, and the remaining 2 cups sugar together in a very large bowl and stir together. Add the 4 egg yolks. Make a well in the middle and add the yeast mixture and the remaining 4 cups water. Start kneading together; add 1/2 cup canola oil. Knead for 10 minutes, adding 1/2 cup canola oil, a small amount at a time, to create a workable dough. The dough will become a cohesive mass yet be a bit sticky. Rub a little of the remaining 1/4 cup canola oil over the top and sides of the dough. Loosely cover the dough with a kitchen towel and place the bowl in a warm spot for 15 minutes.
• 3. After 15 minutes, the dough will have relaxed a bit and should be easier to work with. Lightly oil your hands and knead the dough again until smooth and satiny, 2 to 3 minutes. Rub a little oil over the top and sides of the dough. Cover with a kitchen towel and place the bowl in a medium garbage bag. Place the open end loosely underneath the bowl to trap air. Let the dough rise in a warm dark corner of your kitchen until doubled in size, about 1 hour.
• 4. Uncover the dough. With lightly oiled hands, punch the dough down to release air. Cover again with the bag, loosely tucked under, and let rise for 1 hour.
• 5. Divide the dough into five equal parts, about 2 pounds each. Preheat oven to 375°F. Spray five 9-inch round baking pans with cooking spray.
• 6. Place one piece of dough on a smooth work surface. Squeeze out any air bubbles from the dough and roll in into a 12-inch rope. If the dough is sticking, lightly spray your work surface with cooking spray. Cut the rope into eight equal pieces. Roll each piece into a ball. Place one ball in the center of the prepared pan and surround it with the remaining balls. Repeat with the remaining pieces of dough so you have five pans of challah. Loosely cover each pan with a kitchen towel or plastic wrap and let rise 15 minutes. (If you can't fit all the pans in your oven at once and you want your challahs to be as beautiful as possible, shape the remaining dough while the first round of challahs are in the oven so they don't see rise for too much longer than 15 minutes before baking.)
• 7. Beat the egg whites with 1 teaspoon water in a small bowl and brush the challahs. Sprinkle each with sesame or poppy seeds or a combination of the two.
• 8. Bake for 10 minutes. Reduce the temperature to 350°F and bake until tops are dark golden brown, 35 to 45 minutes more. Let cool 15 minutes before serving warm, or cool completely on a wire rack.