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#Post#: 101611--------------------------------------------------
Challah Bread
By: animaniactoo Date: June 10, 2022, 3:49 pm
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NOTE: This assumes that you have a kitchenaid mixer with a dough
hook. If you don't, you're going to be kneading this dough for a
long time.
(all ingredients given in a mix of volume/weight - I have
actually been measuring by weight with this recipe, works well
if you can, but I doubt that being off by a little will matter
if measuring by volume).
Vegetable Oil: 3 tbs/40 grams/1.4 oz
Flour (og recipe calls for bread flour, I used regular white ap
with no issue): 4 1/2 cups/570 grams/20 ounces
Sugar: 1/2 cup/70 grams/2.4 oz
yeast: (recipe calls for instant, I used my supply of active
dry): 1 tsp/3 grams/.1 oz
eggs: 2 large
cold water: 1 cup plus 2 tbs/255 grams/9 oz
vanilla extract: 2 tsps/10 grams/.4 oz
table salt: 1 1/2 tsps/8 grams/.3 oz
• pour oil into a small bowl/pitcher/container & mix in about a
half cup of flour to make a slurry/paste (this is important in
getting the oil to spread cohesively throughout the dough). set
aside.
• In the mixer's bowl, whisk together the yeast, rest of flour,
& the sugar.
• beat 1 egg, & add 1 tbsp of that (15 mil) along with the whole
egg, the vanilla, & the water to the bowl.
• Use a wooden spoon to lightly mix the ingredients and then mix
on slow speed with the dough hook for about 5 minutes or until
you have a soft smooth dough that picks up on the hook & cleans
the bowl*. If too dry, add a little more (a tbsp at a time) of
the beaten egg. If too wet, add flour (tbsp at a time). Dough
should cling to the hook, feel soft, & clean the mixing bowl.
• Once adjusted, place the rest of the beaten egg in the fridge
to use for a glaze later.
• add the salt, the slurry & mix for 10 minutes on the highest
setting you can use without the mixer rocking off the counter.
• At this point it should look very smooth, cohesive, & clean
the bowl. If it passes the windowpane test*, you're done. If it
doesn't, mix for another few minutes & try windowpane test
again.
*lemme know if you don't know what that means.
Proofing/rising:
• Place in a large bowl and cover with plastic wrap - I like to
oil the bowl and then flip the dough ball over once I've placed
it in so that it's oiled on both sides. let rise until doubled
in bulk (about 1 1/2 hours depending on the temp in your
kitchen. Can also let rise in the fridge but it will need an
extra hour or so, and need it to come back down to room temp
before baking).
Final prep:
• Line a large baking sheet with parchment paper.
• Divide in half, shape 2 loaves (braiding if you braid), or 16
rolls (this makes EXCELLENT rolls). Place/position on the baking
sheet and cover completely with plastic wrap. Let proof until
tripled in size (about 1 1/2 hours). N.B. Mine always seems to
get to just shy of tripling and at that point I give up and keep
going with the rest of the steps.
• If the dough retains the indent of your finger when you press
gently on it and doesn't immediately push back and smooth out
again, you're ready to bake.
• Position a rack in the upper 1/3 or middle of your oven
depending on the size of your oven. These are going to rise HIGH
in the oven so leave plenty of space.
• Preheat to 350°F for bread or 375° for rolls.
• Mix the reserved beaten egg with a pinch of salt and use a
pastry brush to glaze the top of your loaves/rolls. Bake 25 to
35 minutes for loaves, 15-20 minutes for rolls. Rotate the sheet
about 2/3 of the way through the bake. When done they should be
lightly browned but still soft to the touch.
• Remove from oven and transfer to a cooling rack.
• Allow them to cool for a minimum of 10 minutes (they'll still
be a little too underdone right out of the oven, but 10 minutes
later they'll hold up to cutting/eating).
#Post#: 102115--------------------------------------------------
Re: Challah Bread
By: CaviaPorcellus Date: June 13, 2022, 11:17 pm
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I can vouch for this recipe - you posted this for me on WaPo
foreeeeeever ago, and I copied it down and emailed it to myself.
I had never heard of the window pane test before you laid it out
in that comment thread and it changed my life.
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