Processor Challah BreadFrom shandy 5 years ago
- 4 cups unbleached bread flour shopping list
- 1 T. plus 1 1/2 t. granulated sugar shopping list
- 2 1/4 t. (1 envelope) active dry yeast shopping list
- 1 1/2 t. salt shopping list
- 1 cup of very warm water (120 to 130 degrees F.) shopping list
- 6 T. vegetable oil shopping list
- 2 extra-large eggs shopping list
- 1 T. sesame seeds or poppy seeds shopping list
How to make it
- Place the flour, sugar, yeast, and salt in the bowl of a food processor fitted with the "dough blade"; pulse several times to combine the ingredients. Combine the warm water and oil in a glass measure. With the motor running, add the warm liquid through the feed tube, pouring only as fast as the liquid can be absorbed. Using the same glass measure, lightly beat the eggs until blended. Remove 2 Tablespoons of the beaten egg and set aside to use for glazing the loaf. Add the remaining beaten egg to the flour mixture; continuing to process until the dough cleans the sides of the bowl and forms a rough ball, then process for 40 to 60 seconds to knead the dough. If the dough seems sticky, pulse in 1 Tablespoon of flour at a time until you have a soft elastic dough.
- Remove the dough to a work surface and knead by hand for 1 minute. Place the dough in a gallon Ziploc bag, and seal, leaving room for the dough to expand to double its bulk. Let the dough rise at room temperature until doubled in size, about 30 to 45 minutes.
- Before baking: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat; set aside.
- TO FORM A TWO-TIER CHALLAH: Divide the dough into 4 equal pieces. To form the bottom tier, shape 3 of the pieces into strands about 12 inches long. Lay them on the work surface parallel to one another and braid them. Divide the remaining piece into thirds, shape each piece into a strand, and make a small braid longer then the first, main braid. The braid will be thinner and you will be able to tuck the ends under and pinch them firmly to the bottom of the challah.
- To stack the braids, with the side of your hand make a trench down the length of the larger braid. Place the little braid on top, pressing in into the trench; seal the ends underneath.
- Brush the challah with beaten egg then sprinkle the sesame or poppy seeds to cover. Let rise until doubled in size, about 30 minutes.
- Place in the oven and bake for 30 minutes or until the interior temperature reaches 200 degrees F on an instant-read thermometer and there is a resonant sound when it is tapped on the bottom. The loaf should be nice and brown.