Challah Braided Loaf

Challah...a braided loaf

My first attempt at making a bread was a very satisfying one. I believe I am going to enjoy making breads, but trust me this takes some patience and if it is your first time make sure you block out a good chunk of the day to dedicate to the bread. I was at home alone which is rare, and I blocked out about 6 hours. May not take that much time in the future but I enjoyed my afternoon, stress free, letting the dough rise. I highly recommend this exercise if you want to relax, do something that gives you a sense of accomplishment and plenty of time to meditate, pray and spend your quiet time peacefully. There is truly something spiritual in making bread. ;-)

Here is what you need
DOUGH INGREDIENTS
1 1/2 cups lukewarm water, divided
1 packet active dry yeast
1 tsp sugar
1 egg
3 egg yolks
1/3 cup honey
2 tbsp canola oil
2 tsp salt
4 1/2 to 6 cups flour

EGG WASH INGREDIENTS
1 egg
1 tbsp cold water
1/2 tsp salt

Here is what you do
Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of Active Dry Yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should begin to bubble and foam. If it does not, then the yeast you are using has expired and your bread will not rise.When your yeast has activated, add remaining 1¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, canola oil and salt. Use a whisk to thoroughly blend the ingredients together.
Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.

Keep adding flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” Do not handle it to rough, be deliberate but gentle in kneading the bread. You do not want to overwork it. If you plan to add raisins or chocolate chips to the challah, incorporate into the dough as you knead.
Place a saucepan full of water on the stove to boil.
Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with canola oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.

Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour.
Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer.
Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky.
Now your dough is ready to braid. After you’ve braided the dough, place it on a cookie sheet lined with parchment paper (this will catch any spills from your egg wash and keep your challah from sticking to the cookie sheet). I use a clay stone, but placed parchment on the stone just to see.
Prepare your egg wash by beating the egg, salt and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. Reserve the leftover egg wash.

Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.
Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven.
After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.

Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly. My oven has a convection feature and this helps with even browning.
Bake for an additional 20 minutes. But keep an eye on your challah—it may be browning fast but not actually baking as quickly.
Remove from the oven and test the bread for doneness by turning it over and tapping on the bottom. A hollow sound, it’s done. Let it cool on the baking sheet or a wire cooling rack before serving. Doesn't The house smell fabulous!! Wish that came in a candle! LOL!

I really enjoyed this first try. I made one braided loaf and one round loaf with the remaining dough. I was very pleased with the way they turned out. Delicious with olive oil or garlic butter.