Traditional Challah

Nelly Fayman
Nelly Fayman
October 13, 2021
This challah is perfect for shabbat.
Serves
10
Prep Time
03:30
Cook Time
00:35
Traditional Challah
5 (1)
396
Ingredients
1 cup plus 1 Tbsp
lukewarm water
1.75 tsp
instant yeast
1.25 lb
sifted all-purpose flour
⅓ cup
granulated sugar
3 Tbsp
neutral oil
1 extra-large
egg yolk
1.5 tsp
coarse salt
Steps

1. Making the yeast water

In a large bowl, whisk together the water and yeast until dissolved.

2. Make Dough

Add about 1/3 of the flour to the bowl with the yeast-water mixture. Add the sugar, oil, egg yolk, and salt. Stir until homogenous and soupy. Add another 1/3 of the flour. Mix until it gets little tougher than before. Add the remaining flour and mix until you cannot mix any longer. Transfer the dough to the counter and knead by hand until smooth and elastic, at least 12 minutes.

3. Let Rise

Transfer to a clean large bowl. Cover and let rise in a warm place until doubled in size, 2 to 3 hours.

4. To Make 4-Braid Challah

Divide the dough into 4 pieces and roll each into 12-inch-long strands. Braid, following the directions in the video. Let rest for 30 minutes before baking.

5. To Make 6-Braid Challah

Divide the dough into 6 pieces and roll each into 12-inch-long strands. Braid, following the directions in the video. Let rest for 30 minutes before baking.

6. Preheat the Oven

While the braided loaf rests, heat the oven.
Sous Vide Mode: Off
Steam: 60%
Temp: 350°F
Heat: Bottom

7. Baking

Transfer to the oven and bake until fully cooked, about 30 minutes.
Sous Vide Mode: Off
Steam: 60%
Temp: 350°F
Heat: Bottom
00:30 Timer

8. Crisp

Leave the bread in the oven as the heating unit changes. Continue to bake until the top is crisp, about 5 minutes.
Sous Vide Mode: Off
Steam: 60%
Temp: 350°F
Heat: Top
00:05 Timer

9. Serve

Let cool completely before serving.
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