Challah Recipe from the Big Challah Bake

Last night was the big Challah bake here in Sydney (Well, I think this Thursday night was everywhere around the world).
I went to the big Challah bake event and today when I got to bake the challahs (We made de dough last night and rested overnight in my fridge) it yielded like 5 Challahs, and was so YUMMY.
So I must keep the recipe, as it was amazing.
7 ingredients, plus love.


So here it is (For a massive batch, probably 4 or 5 full sized Challahs). Next time I will split it in 3 (as it is 3 eggs in total, that's the max I could split).
The recipe is courtesy from KTC Parent's and Friend's association.

2.2kilos plain flour, sifted
4 cups warm water
21g dry east
1 1/4 cups sugar
2 heaped tablespoons salt
3 eggs
1 cup oil
eggs, beaten, for glazing
Sesame Seeds or Poppy seeds or whatever you want, if you want.

1. Pour the warm water into a large bowl and add the yeast. Whisk to combine until bubbles begin to form. Stand the mixture in a warm place until foamy (10-15 minutes)
2. Meanwhile, in another smaller bowl, whisk the eggs, oil, sugar and salt until well combined. Add this mixture to the large bowl with the foamy yeast.
3. Once the mixtures are combined, begin to add the flower, a few cups at a time, mixing with a wooden spoon after each addition until a sticky dough begins to form (you may not need to use all the flour). Once the dough gets too difficult to mix with a spoon, it's time to start kneading. Tip the dough out of the bowl on to a floured surface.
4 . Start kneading with your fists, pushing the dough away from you, then folding the dough from the outside back towards you. Continue kneading until the dough is smooth and soft. If the dough is too wet or sticky, add a few tablespoons of flour.
5- Place the dough in an oiled bowl (Although we didn't have oil in the bowl and it worked anyway) and cover the bowl with plastic. Allow the dough to rise until it has at least doubled in size. This should take between 2 and 3 hours (The dough can be wrapped in plastic and refrigerated overnight. Once removed, allow dough to come to room temperature, approximately 2 hours, before plaiting).
6 - When the dough has risen, divide it into 5 equal portions. Shape each portion into a plaited loaf. (there are videos on youtube of how to plait loaves)
7 - Cover the loaves with a tea towel. Leave them to rise for 30 minutes to an hour.
8 - Preheat the oven to 160º. Gently press a finger into each loaf, If the dough remains indented, the load is ready to bake. Brush each loaf with the eggs wash and, if desired, sprinkle with whatever.
Bake for 35 to 45 minutes (Adjust the time for your loaf size, could be less than that), until golden. Remove the loaves from the oven and let them cool on a rack.

Vic Lic

1 comment:

  1. smallest amounts are:
    710 to 750g of flour
    1.33 cup of water
    7 to 9g of yeast
    1/3 cup + 8% cup of sugar
    2/3 heaped tbsp salt
    1 egg
    1/3 cup oil