Challah

From Peter Reinhart

• • 9 fl oz water

  • 3/4 tablespoon instant yeast (do not increase)

  • 5 egg yolks

  • 2.5 tablespoons vegetable oil

  • 1.5 oz sugar

  • 1/2 tablespoon vanilla extract

  • 17 oz flour

  • 1.5 teaspoons salt

  • 1 egg white (for egg wash)

  • 2 tablespoons water (for egg wash

  • 2 tablespoons sesame and/or poppy seeds

Method:

• 1. Combine water, yeast, egg yolks, oil and sugar in mixing bowl of a stand mixer and mix lightly with paddle attachment

  2. Add flour and salt and mix on lowest speed for 2 minutes.

  3. Change to dough hook and mix on medium-low for 4 more minutes. Dough will be wet.

  4. Scrape out onto a floured work surface and knead lightly for 1-2 minutes, adding just enough flour as needed. 

  5. Form into a ball and place in a lightly oiled bowl and cover with plastic wrap

  6. Allow to rise in the refrigerator overnight or up to 4 days. It will double in size.

  7. Remove dough from refrigerator 2 hours before baking.

  8. Cut into 3 even sections and roll out into sausage shapes 18 inches long.

  9. Place side by side onto a half-sheet pan lined with silpat or parchment paper.

  10. Braid together, pinching the ends together.

  11. Whisk the egg and water together to form the egg wash

  12. Brush the bread with the egg wash and allow to rise for 1 hour at room temperature (uncovered), they will not rise much.

  13. Preheat oven to 350F

  14. Brush again with egg wash and sprinkle with the seeds.

  15. Bake for 20 minutes, rotate pan, bake another 15-30 minutes until internal temp reaches 190.

  16. Cool on a wire rack