Easy Challah Bread From Cooks Illustrated Recipes

EASY CHALLAH BREAD FROM COOK'S ILLUSTRATED

Steps:

• In a medium bowl, whisk together 3 cups of flour, sugar, yeast, and salt and set aside. Mix together 2 eggs, egg yolk, melted butter, and ½ cup of water in bowl of standing mixer fitted with dough hook. Add flour mixture to wet mixture and knead at low speed until dough ball forms, about 5 minutes, adding remaining ¼ cup flour, a little at a time, as needed to prevent dough from sticking. Whisk reserved egg white with the remaining 1 TBSP. of water in small bowl, cover and refrigerate.
• Transfer the dough to a lightly oiled large bowl, turning dough over to coat with oil. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 1½ to 2 hours. Gently press dough to deflate, cover with plastic wrap, and let rise again, until doubled in size, about 40 to 60 minutes.
• Line a large baking sheet with parchment paper and set aside. Transfer the dough to a lightly floured work surface. Divide the dough into 2 pieces, one roughly half size of the other. (Small piece will weigh about 9oz. and larger piece about 18oz.). Divide large piece into 3 equal pieces. Roll each piece into 16-inch-long rope. Line up ropes of dough side by side and pinch ends together. Take dough rope closest to you and lay it over center rope. Take dough rope on top and lay it over center rope. Repeat until ropes of dough are entirely braided, then pinch ends together. Place this larger braid on the prepared baking sheet. Divide smaller piece of dough into 3 equal pieces. Roll each piece into 16-inch-long rope (these ropes will be thiner). Braid together, pinching ends to seal.
• Brush some of the reserved egg wash on top of the large loaf and place small braid on top of the larger braid. Loosely drape loaf with plastic wrap and let rise in a warm place until loaf becomes puffy and increases in size by a third, about 30 to 45 minutes.
• Adjust oven rack to lower-middle position and heat oven to 375°F. Brush the loaf with the remaining egg wash and sprinkle with poppy or sesame seeds, if using. Bake until loaf is golden brown and instant-read thermometer inserted into side of loaf reads 190°F., about 30 to 40 minutes. Place baking sheet on wire rack. Cool loaf completely before slicing.

EASY CHALLAH BREAD

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.

CHALLAH(COOK'S ILLUSTRATED)

Steps:

• Whisk together 3 cups of flour, sugar, yeast, and salt in medium bowl; set aside. Mix together 2 eggs, egg yolk, melted butter, and 1/2 cup of water in bowl of standing mixer fitted with dough hook. Add flour mixture to wet mixture; knead at low speed until dough ball forms, about 5 minutes, adding remaining 1/4 cup flour, 1 tablespoon at a time, as needed to prevent dough from sticking. Whisk reserved egg white with remaining 1 tablespoon water in small bowl, cover with plastic wrap, and refrigerate.
• 2. Transfer dough to very lightly oiled large bowl, turning dough over to coat with oil. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours. Gently press dough to deflate, cover with plastic wrap, and let rise until doubled in size again, 40 to 60 minutes.
• 3. Lightly grease large baking sheet and set aside. Transfer dough to lightly floured work surface. Divide dough into 2 pieces, one roughly half size of other. (Small piece will weigh about 9 ounces, larger piece about 18 ounces.) Divide large piece into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1 inch in diameter. Line up ropes of dough side by side and pinch ends together. Take dough rope on bottom and lay it over center rope. Take dough rope on top and lay it over center rope. Repeat until ropes of dough are entirely braided, then pinch ends together. Place braid on baking sheet. Divide smaller piece of dough into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1/2 inch in diameter. Braid together, pinching ends to seal. Brush some of egg wash on top of large loaf and place small braid on larger braid. Loosely drape loaf with plastic wrap and let rise in warm place until loaf becomes puffy and increases in size by a third, 30 to 45 minutes.
• 4. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Brush loaf with remaining egg wash and sprinkle with poppy or sesame seeds, if using. Bake until loaf is golden brown and instant-read thermometer inserted into side of loaf reads 190 degrees, 30 to 40 minutes. Place baking sheet on wire rack. Cool loaf completely before slicing.

EASY CHALLAH BREAD

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.