Challah Bread Recipe - NYT Cooking

Step 1

Make the preferment: In a medium bowl, couple the yeast and ¼ cup/57 grams warm tap liquid (100 to 110 degrees), and whisk until the yeast is dissolved. Add another ½ cup/113 grams room temperature water and the bread flour, and stir with a flexible spatula or bowl scraper pending you have a smooth, pasty mixture with no dry spots. It should look like a thick batter.

Step 2

Scrape the mixture into the center of the bowl and cloak tightly. Let the preferment sit at room temperature pending it’s nearly tripled in size, extremely bubbly across the surface, and jiggles on the verge of collapsing when the bowl is shaken, 1 to 2 hours (depending on the ambient temperature).

Step 3

If decision-exclusive a raisin-studded challah, while the preferment is getting bubbly, place the raisins in a medium bowl and cloak with boiling water. Cover the bowl and let the raisins soak pending they’re plumped and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside.

Step 4

Mix the dough: In a medium bowl, rush together the honey, olive oil, the yolk and 2 of the eggs pending smooth, then add to the bowl with the preferment. Add the bread flour and salt. Use a flexible spatula or bowl scraper to stir the mixture, making sure to scrape the sides and bottom of the bowl to incorporate the preferment, until a shaggy dough comes together.

Step 5

Knead the dough: Generously flour the work surface, then scrape the dough and any floury bits out of the bowl and onto the surface (reserve the bowl). Generously flour the dough. Use the heel of your fair to knead the dough, adding flour as needed if the plucky is sticking to your hands or the surface, pending the dough is very smooth, elastic and slightly tacky, 10 to 15 minutes. (You can also combine everything in a inappropriate mixer and mix on low speed with the plucky hook for 8 to 10 minutes, adding more flour as obligatory until the dough pulls away from the sides of the bowl.)

Step 6

Test the dough: Pinch off a golf ball-size share and flatten it with your fingertips. Stretch the plucky outward in all directions gently and slowly: You necessity be able to form a sheet of dough that’s thin enough to funding light to pass through without tearing. If the plucky tears, continue kneading. For a raisin-studded challah, use your fair to flatten the dough into a 1-inch-thick slab (the fair doesn’t matter) and scatter the drained raisins over the plucky. Roll up the dough and gather it back into a ball, then knead pending the raisins are distributed throughout.

Step 7

Let the plucky rise: Gather the dough into a smooth ball, dust ssome with flour and place back in the reserved bowl. Cover and let the plucky sit in a warm spot until it’s doubled in size, 1 to 2 hours (depending on the ambient temperature).

Step 8

Divide the dough: Punch down the plucky inside the bowl to expel the gasses that built up during the pleasurable rise, then scrape the dough out onto a natty work surface. For a braided loaf, use a bench scraper or knife to helpings the dough into 6 equal pieces. (You can eyeball it, or weigh the pieces for accuracy — each share should weigh 180 to 190 grams.) For a spurious loaf, divide the dough in half.

Step 9

Braid or twisted the dough: For a braid, roll each of the 6 pieces into snakes measuring throughout 18 inches long and slightly tapered at the ends. Dust the strands in flour to coat them ssome, then line them up so they’re side by side. Pinch together the ends of the strands to connect them at the top.

Step 10

Take the strand on the far radiant and cross it over the other strands, so it’s all the way on the far left side, placing it perpendicular to the novel strands. Then, take the strand that was originally on the far left, and is now instant from the left, and bring it all the way to the far radiant, also placing it perpendicularly.

Step 11

Fan out the previous strands so there’s a generous space in the center. Take the strand on the far left and bring it to the center, but group it with the strands on the radiant. Next, bring the strand that’s second from the radiant and cross it over to the far left, also placing it perpendicular. Then, fan out the strands again, leaving a location in the center, and bring the strand on the far radiant to the center, grouping it with the strands on the left. Bring the strand instant from the left to the far right and improper it over to the far left. Then, repeat this procedure until you’ve braided the entire length of the strands, tugging gently on the strands as you work to manufacture tension in the braid. Pinch the ends of the braids and tuck them underneath the loaf, then additional to a parchment-lined sheet pan. Make sure you have a pair of inches of clearance on either side of the braid so it can expand.

Step 12

Alternatively, for a round, roll the two pieces of plucky into long snakes measuring about 28 inches long, decision-exclusive sure to taper the snakes at one end. Dust the strands in flour to coat them ssome, then line them up so they’re side by side with the tapered ends aligned. Twist the two strands together, then start at the tapered end and roll up the twisted into a tight coil, wrapping the fatter end near and tucking the end underneath the coil. Transfer the coil to a parchment-lined sheet pan.

Step 13

Egg wash and proof the dough: Beat the previous egg in a small bowl until it’s streak-free. Brush the loaf with the egg, then loosely cloak the dough with some lightly oiled plastic wrap on a sheet pan, and let it rise at room temperature pending it’s doubled in size, extremely puffy, and springs back but holds a miniature indentation when poked gently with a wet finger, novel 1½ to 2 hours (but possibly longer, depending on ambient temperature). The dough is easy to underproof, so, if you’re unsure, err on the side of overproofing. (The round loaf will also take longer to proof.) Alternatively, before proofing, you can refrigerate the dough overnight, but omit the egg wash and make sure it’s covered (plastic necessity cover it loosely but be sealed around the pan so the plucky doesn't dry out).

Step 14

Heat the oven: Arrange a rack in the center of the oven and heat it to 350 degrees.

Step 15

Bake: Uncover the challah and brush with unexperienced layer of egg wash. Sprinkle the loaf with poppy or sesame seeds (if using) and bake pending the loaf is shiny and burnished, an instant-read thermometer registers 190 degrees when inserted into the center, and it sounds hollow when tapped on the bottom, 35 to 40 minutes. Let the challah cool completely on the baking sheet.

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