Challah

I have finally perfected my challah recipe and technique. The tip here is to whisk the eggs until fluffy before adding the flour. Also, to allow it to rise adequately. I’ve always added too much flour and made too shaggy of a dough.

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Ingredients

• 3.5 tsp yeast

• 1 TBS sugar

• 1/2 C sugar

• 1/2 C oil

• 4 large eggs

• 1 TB salt

• 8-8.5 C all-purpose flour

Instructions

1. Dissolve the yeast and 1 TB sugar into 1.75 C of lukewarm water

2. Whisk in 4 eggs + 1/2 C sugar until fluffy/foamy

3. Combine 6 cups of flour in a bowl with the 1 TB salt

4. In a stand mixer, slowly add the 6 cups of flour into the wet mixture. As it becomes incorporated, slowly add more flour 1/4 C at a time until smooth and slightly sticky. Turn out onto a lightly floured surface and knead until easy to handle - but don’t over knead. The dough shouldn’t rip or be shaggy.

5. Add dough to a well-greased bowl and cover with plastic wrap. Let rise in a warm place for 1 hour. (The day I made this perfectly, i let it rise for 2 hours and it overflowed the bowl)

6. Punch down and let rise again for 30-45 minutes

7. Work dough into braids + brush with egg wash

8. Cover with plastic and let proof for an hour

9. Brush again with egg wash before baking at 375 degrees for 30-40 minutes.