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Challah
Preparation info
- Makes
1
loaf - Difficulty
Easy
- Ready in
4 hr
Appears in
Published 2013
This braided loaf, traditionally eaten for Shabbat, is New York’s answer to the French brioche.
Ingredients
Dry Ingredients
575 g 1 lb 4½ oz 1
Method
The Dough
Combine the dry ingredients, then beat together the wet ingredients. Carefully combine the two mixtures and knead until the dough is very elastic (5–10 minutes in a machine, 10–20 minutes by hand). Form a smooth ball of dough, place it in an oiled container and cover with plastic wrap. Let it rise at room temperature for about 1½ hours until it ha