Traditional Challah

Nelly Do
Nelly Do
May 30, 2020
Prefect challah for shabbat
Serves
40
Prep Time
03:30
Cook Time
00:35
Traditional Challah
5 (1)
57
Ingredients
5 lb
Sifted all-purpose flour
2.2 Tbsp
Instant yeast
2 Tbsp
Coarse salt
4.25 cups
Lukewarm water
¾ cup
Oil
1.33 cups
Sugar
5
Egg yolks
Steps

1. Making the yeast water

Combine water and instant yeast. Set aside

2. Making the dough

Combine 1/3 of the flour with the sugar, salt, oil, egg yolks and yeast water. Mix until it gets 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. Clear a space and put your dough mixture on the counter and start to knead. Knead dough for at least 12 minutes.

3. Let the dough rise

Cover the dough. Put your dough in a warm spot. Let rise for 2-3 hours.

4. Splitting the dough

Release the air in your dough. Poke it and remove from the bowl onto a clear counter space. As best you can, divide the dough into 4 large portions making 4 challahs.

5. 4 braid Challah

Take 1 of the 4 dough portions. Divide into 4 pieces. Roll each piece into 12 inch strands. Let your braid rest for 30 minutes before baking.

6. 6 braid Challah

Take 1 of the 4 dough portions. Divide into 6 pieces. Roll each piece into 12 inch strands. Let your braid rest for 30 minutes before baking.
6 braid Challah

7. Preheat

Getting the oven hot and ready
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Bottom

8. Baking

Bake your challah
Sous Vide Mode: Off
Steam: 60%
Temp: 350°F
Heat: Bottom
00:30 Timer

9. Crisp

Create a crispy crust
Sous Vide Mode: Off
Steam: 60%
Temp: 350°F
Heat: Top
00:05 Timer
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