Challah

Submitted by UT Theta Chef

"I owned a bakery for 9 years and this was a favorite. I had a Rabbi that came every Friday for his challah. He liked it so much that it was the only non kosher food allowed in his house!"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 6 loaves
• Serves: 6

ingredients

• 3 1⁄2 lbs bread flour
• 3 1⁄2 ounces Crisco
• 2 ounces powdered milk
• 2 ounces brown sugar
• 1 ounce yeast
• 1 ounce salt
• 4 ounces honey
• 1 quart water, tepid
• 2 eggs
• 2 tablespoons water
• sesame seeds (optional)
• poppy seed (optional)

directions

1. weigh ingredients and add water.
2. I mix it on a 20qt mixer for 15 minutes.
3. flip the dough and mix for another 5 minutes.
4. let rest covered until double (optional).
5. mix the egg and 2 tablespoons of water well to make egg wash.
6. pre heat oven to 325.
7. divide dough into 6(16oz) portions
8. form in traditional braid or loaves.
9. use egg wash to coat loaves.
10. proof until touched lightly leaves indent but do not let it double in size it will rise in oven.
11. recoat with egg wash right before placing in oven (top with seeds at this time).
12. bake approximately 20 minutes turning 180 degrees after 13 minutes.
13. It will be a nice golden brown on top and a lighter brown on the bottom.
14. This bread freezes well and is great to have on hand for company or gifts. Also makes the best french toast!
15. times do not include proofing times.