Challah 2.0

Makes 6 large challahs

  • 1.660g (3.66 lbs) strong white flour
  • 180g (3/4 cup + 2 tablespoons) granulated sugar 
  • 35g (1/4 cup) active dry yeast 
  • 30g (3 tablespoons) salt 
  • 90ml (6 tablespoons) oil 
  • 2 large eggs, lightly beaten
  • 750 – 1000ml (3-4 1/2 cups) water  

Egg wash:

  • 1 egg lightly beaten
  •  1 tablespoon water
  1. In a large bowl, mix together, the flour, sugar, yeast, and salt dry ingredients. Add the oil and eggs along with 3/4 of the water. Knead until smooth (about 8 minutes) let rest in an oiled bowl for about an hour covered until doubled in size.
  2. Take a portion if separating for challah blessing.
  3. Cut into 18 portions each about 150g pieces each, roll out into long thin ropes about 35-38cm (14-15 inches) long, and plait, as desired.
  4. Place on a baking tray lined with paper at least 5cm (2 inches) apart, cover, and let it rise again, about 30-45 minutes, until puffy.
  5. Make the egg wash: In a small bowl combine the beaten egg with a tablespoon of water.
  6. Brush the challahs with egg wash, and bake at 180 C for about 35-40 minutes, rotating trays halfway through cooking time, bake until Challah is cooked through and when tapping on the bottom of the Challah sounds hollow.
  7. Challahs can be baked ahead of time, allow to cool completely, before wrapping in aluminium foil and freeze for up to a month. Defrost completely before serving.

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