7079 Everything and More Challah Bread
Everything and More Challah
Makes 2 loaves
1 ¾ cup warm water
7 egg yolks
1/3 cup extra virgin olive oil
1/3 cup granulated honey (5141)
1.5 Tbs. instant yeast
1 Tbs. coarse salt
7 cups bread flour, and more for dusting
1 egg white for egg wash
2 Tbs. water for egg wash
3-4 Tbs. Everything and More spice blend (7079)
- Place water, yolks, olive oil, granulated honey, instant yeast, and salt in bowl of a stand mixer and whisk to combine. Attach dough hook to stand mixer and add 5 ½ cups flour to liquid mixture. Start mixer on low and mix for 2 minutes, or until mixture comes together. The amount of flour that you will need to add depends on your flour and humidity. You are looking for a slightly tacky, but not super sticky or wet dough. Keep slowly adding flour until you reach this point. You may not need all the flour. After your flour is incorporated, turn mixer to medium and mix for 4 more minutes. Transfer dough to a large oiled container or bowl, cover, and let rise in refrigerator overnight. The container needs to be large enough for the dough to double in size.
- Remove dough from refrigerator about 2 hours before baking. Transfer dough to a floured surface and divide dough into 6 equal pieces (assuming you want to make 2 loaves with 3 strands each). Take 3 pieces of dough and roll them into equal lengths about 10-12-in. each. Braid them together and transfer it to a parchment-lined sheet pan. Tuck the ends underneath the loaf and repeat with the other 3 strands. Whisk together the egg white with the 2 Tbs. of water and brush the surface of the loaves. Place the egg wash in the fridge while the loaves rise for an hour.
- After the loaves have rested an hour, brush them with egg wash again. Sprinkle the loaves with Everything spice and let them rise for another hour.
- Heat oven to 350F. Bake loaves 20 minutes, then rotate pan and bake another 15-25 minutes or until they are browned and reach an internal temperature of 190F. Let cool to room temperature before slicing.
|Prep Time||2 Hours|
|Cook Time||45 minutes|
|Total Time||3 Hours|
|Credits||Chef Fiona Kennedy|