Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking.Be sure to get in the cracks and down the sides of the loaf. Whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Line a baking sheet with parchment and lift the loaf on top.Pinch the pieces together again at the bottom. Braid the pieces in the pattern of over, under, and over again. Gather the ropes and squeeze them together at the very top.Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm.The dough has finished kneading when it is soft, smooth, and holds a ball-shape. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. Turn out the dough onto a floured work surface and knead by hand for about 10 minutes.Pour the yeast mixture over the egg slurry and mix until difficult to move.Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl. Make a well in the center of the flour and add in eggs, egg yolk, and oil.Whisk together 4 cups of the flour, sugar, and salt in a large bowl.Combine yeast and a pinch of sugar in small bowl with the water and stir until you see a frothy layer across the top.
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