This recipe is perfectly sized to create two large loaves of Challah, one loaf of challah and two babkes, or 4 loafs of babke. If you don't want to bake everything all at once, freeze before the final proof. When removing from the freezer, either thaw overnight in the fridge or at warm room temperature 2-3 hours before performing the final 1 - 1 1/2 hour proof.
Ingredients
- 320 grams water (1 1/2 cups)
- 15 grams active dry yeast
- 800 grams sifted bread flour
- 80 grams sugar
- 13 grams table salt
- 2 whole large eggs
- 60 grams vegetable oil, canola oil or cooled melted butter (I used vegetable oil)
- 1 egg for egg wash
Instructions
Combine the water (warm at approx. 110 degrees) and yeast. Whisk and allow to proof for 5 minutes until foamy. Add all remaining ingredients, except the final egg for the egg wash.
In a kitchenaid mixer with a dough hook attachment, knead the dough for 4 minutes on low, followrd by 5 minutes on medium until a soft and smooth dough is formed. Transfer dough to a lightly floured surface and form into a tight, even ball.
Place the lightly floured dough ball in a clean bowl and allow to rise at 75-80 degrees for 30-45 minutes, until roughly 1 1/2 times larger in volume.
After the first proof, divide the dough into two (if making two large challahs. One half of the dough will make one large challah. One half of the dough will also make two babkes). Divide each half of the dough into smaller subsections depending on how many strands you want to braid your challah. Roll out the dough sections into large strands, and braid. (Instead of braiding, if you want to make babke, this is the moment to switch over to that recipe).
Place the braided dough onto a baking sheet lined with parchment paper or a silpat. Proof at 75-80 degrees for 1 - 1 1/2 hour, or until the loaf just barely springs back when poked. About 30 minutes into proofing, preheat the oven to 400 degrees.
Beat the final egg and brush it over the entire surface of the challah, without allowing the egg wash to pool. Gently transfer the sheet pan into the oven, then immediately lower the temperature to 325 degrees. Bake for 30-50 minutes, rotating the pan halfway through for even color. The challah is done when the top is dark golden brown and the seams between the braids have started to color slightly.
Cool and enjoy!
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