Prep 2 hrs 30 mins
Cook 30 mins
This recipe originally started out as a search for egg challah and somehow ended up with this recipe that I concocted myself after trying so many different recipes. I am not exactly sure where to say this came from because its a combination of a whole bunch of different recipes that I have already tried... ATTENTION::: DO NOT USE QUICK OR RAPID RISE YEAST... I tried 3 different times and it failed everytime for whatever reason... if you are a more experienced bread maker and want to use it be my guest... I just dont recommend it... This makes approx two (3 strand) braided challah loaves...
- 6 -7 1⁄2 cups bread flour (approx 780 grams) or 6 -7 1⁄2 cups all-purpose flour (approx 780 grams)
- 1⁄2 tablespoon salt
- 2 1⁄2 teaspoons active dry yeast (15 g) or 2 1⁄2 teaspoons instant yeast (15 g) or 1 fresh yeast cake (15 g)
- 1 tablespoon sugar
- 1⁄4 cup warm water
- 1 3⁄4-2 cups buttermilk
- 2 tablespoons honey
For Egg Challah
- 3 eggs (will require extra flour)
- 1 egg, beaten with 1 teaspoon water
- 1 -2 tablespoon poppy seeds or 1 -2 tablespoon sesame seeds or 1 -2 tablespoon cracked wheat or 1 -2 tablespoon rolled oats or 1 -2 tablespoon sea salt, anything you like
- (Start with 6 cups of flour and add more as you need it).
- Mix the flour and salt in a large bowl.
- Mix the warm water, sugar, and yeast in a small cup and allow to proof for 10 minutes.
- Pour the yeast, buttermilk, and honey into the flour mixture and mix well. (If making challah add eggs at this stage too, you may need as little as 1/2 cup to as much as 2 cups of flour, the dough should be slightly tacky but not sticky).
- (If the dough is too dry add more buttermilk, if it is more like a cake batter add more flour, the measurements are approximate as your climate will change the consistancy of the dough).
- Knead by machine or hand for approximately 10 minutes.
- Cover the bowl with plastic wrap (not airtight) or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.
- Divide the dough into 12 to 20 pieces. (If making Challah bread the loaves at this stage).
- Shape each piece into a ball and place in a round dish or spring-form pan close together.
- When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for an hour.
- Meanwhile, preheat the oven to 425.
- Uncover the rolls and brush gently with the egg wash. Sprinkle on the topping, if you like.
- Bake for approximately 30 minutes, or until the internal temp reaches 190-200°F (It might look finished on the outside but not on the inside, if you have a thermometer test the temp at about 20 mins, mines are usually done).
- Optional: Glaze the bread with butter when it comes out of the oven. Serve warm (but tastes fine cooled).