If you’ve been a follower for a little while here, you may know I have been trying out different challah recipes. ( You can read the post here.)
I mentioned I was considering meshing two recipes as each had results I loved.
I am thrilled to say (I know it’s just challah lol) I did just that and it came out delicious! I probably will tinker with it a bit more but I really love how it came out.
Here is the recipe and if you try it let me know how you like it or what you would change!
(Almost) Final Challah Recipe
5 lbs high gluten flour (I may try bread flour as opposed to high gluten flour)
6 packets rapid rise yeast (or I may try 1.5 or 2 oz fresh yeast)
4.5 cups of warm water
3/4 cup oil (considering dropping this down to 1/2)
3 tsp. plus a little more kosher salt
2 cups of sugar
Begin by placing yeast and 2 cups of the water in a separate bowl with a pinch of sugar. This helps activate the yeast.
In mixing bowl place ingredients (all powders then liquids) including the remainder of the water and the water with the yeast. (I turn on the mixer for a few seconds between the pouring of the water. I find it mixes more evenly that way.)
Let it rise for however long you want. (I did for 45 minutes but I plan to leave it longer next time-maybe a few hours)
Braid it, smear a mixed egg on for shine and top it off if you want with seeds.
I then let it grow in a slightly warmed up oven (170 degrees) until I am satisfied with the height. (It does grow a bit more while baking, so keep that in mind)
Then bump it up to 350 degrees until golden brown.