Recipe

2008 Challah Revisited Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago CREDITS: at end of article ----------------------------------- HISTORY:B & R Artisan Bread, a bakery with a devoted following in Framingham, Mass., occupies a space that was for decades a Jewish bakery well known for its challah. “The baker, he a... More Prep:40m Cook:30m Servings:8	Mystic_rive
	flour sugar salt yeast eggs butter

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Fans

mjcmcook

ahmed1

lura

hollymayb

trigger

binky67

borinda

midgelet

pat2me

Ingredients

10 1/2 ounces (about 2 cups plus 1½ tablespoons) all-purpose flour

1 1/4 ounces (about 2½ tablespoons) sugar

0.15 ounces (about 1½ teaspoons) kosher salt

0.15 ounces (about 1½ teaspoons) dry active yeast

2 large eggs

1 stick (½ cup) plus 2 tablespoons butter

Confectioners’ sugar.

Directions

CHILL TIME 8 HRS

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FREEZE TIME 30 MINUTES

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CHILL TIME 20 MINUTES

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About 9 hours before baking, work together the flour, sugar, salt, yeast, eggs, 2 tablespoons butter and 1/4 cup plus 1 1/2 teaspoons water in a mixer fitted with a dough hook.

Mix for 5 minutes at medium speed until it forms a smooth ball.

Cover the bowl with plastic wrap and refrigerate 6 to 8 hours.

Set the remaining butter at room temperature for a few minutes. Using a rolling pin, flatten the dough into an oval, then roll into a 5-by-9-inch rectangle.

Put on a baking sheet and freeze for 30 minutes.

Using a rolling pin, flatten the butter between wax or parchment papers into a 4-by-5-inch rectangle. If too soft, refrigerate for 5 minutes.

Remove dough from freezer.

Lay the butter on one end of the dough.

Cut the dough in half. Place the side without butter on top of the side with it and gently press on the edges to seal.

Roll into a 6-by-12-inch rectangle.

Fold into thirds.

Cover with plastic and chill for 20 minutes.

Roll the dough into an 8-by-10-inch rectangle.

Trim the edges to make it neat; reserve trimmings.

Slice the rectangle lengthwise into 9 strips

1/2 inch wide. Group the strands into 3 groups of 3.

Gather the tops of the three strands of each group and pinch to seal.

Braid each group separately, pinching the ends to keep each braid intact.

On a sheet pan, create one large ring using the three braids.

Roll the trimmings to 1/8-inch thick and, using cookie cutters, make 3 pretty shapes. Lay the shapes at the seams between the 3 braids and press gently.

Brush the ring with water.

Loosely cover with plastic wrap and let rise until almost doubled in size.

Preheat the oven to 375 degrees.

Bake the loaf for 10 minutes, then reduce the temperature to 325 degrees and bake for 10 minutes more or until golden and a meat thermometer inserted into the center of the loaf reaches 180 degrees.

Cool on the pan, then dust with confectioners’ sugar.

Makes 1 loaf.

That's it!

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Comments

trigger 1 year, 2 months ago said:
This is the first bread I ever made braids and all.
Great recipe brings back sweet memories.
High Five
Michael

mjcmcook 1 year, 2 months ago said:
Hello ~
I really appreciate all the time that You have taken to write the 'background story' of this recipe! I am sure that the finished product will
be a "5"FORK!!!!! Sensation ~
All Blessings ^j^ ^j^ ^j^ ~* mj ~*~
P.S. Lovely Photo ~

hollymayb 1 year, 2 months ago said:
Amazing. Love the story! Thanks so much for posting!

lura 1 year, 2 months ago said:
Great story, great post. I love challah bread and this has got to be good. MMm melt in your mouth goodness. Thanks. :)

midgelet 1 year, 2 months ago said:
Love the story, great post!

pat2me 1 year, 2 months ago said:
That was really terrific that you took the time to relate the history of this recipe. Thank you for the story!
Wonderful post! High 5!

ahmed1 1 year, 2 months ago said:
Sounds really delicious.

borinda 1 year, 2 months ago said:
Lots of work that is so beyond well worth it. As an ex-Easterner who moved to Northern Ca. I cannot tell you how much I missed challah. One of the great perks here in SoCal is great challah without me doing the labor. For anyone who doesn't get it locally - this recipe is authentic and worth it. Use it for great French toast, too.

magali777 1 year, 2 months ago said:
Well I know now why so many people look for it, a bakery close to mine had so many yesterday you couldn't imagine, this sounds like a perfect recipe, thanks

binky67 1 year, 2 months ago said:
Wow! Thanks for taken your time to explain the history of this delicious bread and for posting this lovely recipe.

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