Ingredients Regular Size (1 lb Loaf) Large Size (1.5 lb Loaf) For the Dough: Egg, at room temperature 1 large 1 large ½ cup (for yeast prep) ¼ cup (for dough) Water @ 80 F / 27 C *divided as shown ½ cup (for yeast prep) ½ cup+1 Tbsp (for dough) Olive oil 2 Tbsp 3 Tbsp Active dry yeast 1½ tsp 2 tsp Sugar *divided as shown 1 Tbsp (for yeast prep) ½ Tbsp (for dough) Bread flour 2 cups 3¼ cups Salt 1 tsp 1½ tsp 1 Tbsp (for yeast prep) 1 Tbsp (for dough prep) For the Glaze: Egg yolk, beaten 1 1 Water 1 Tbsp 1 Tbsp For the Topping: Poppy seeds 1 tsp 1 Tbsp TIPS Measure out all the dough ingredients in advance, and then the mixing can be done under 10 minutes. You can double either regular or large quantities to make TWO loaves (or 3-4 smaller loaves) at the same time. The recipe assumes you will use a mixer machine with a dough hook. The liquids get added first. The salt gets added last, on top of bread flour. Note: Always keep salt away from contact with the yeast as it can kill the yeast and affect the mixture s ability to rise. PREPARING THE YEAST Measure yeast for loaf size desired and add corresponding measures of water and sugar. Place in a warm location. Yeast will be activated in 2 minutes and will start to foam. I find 2 minutes best any longer and it foams too much. (Still use it if it foams too much, though.)
METHOD Assemble the ingredients for the dough Pour activated yeast solution into mixer bowl. To the bowl, add ingredients in the following order: Water Regular loaf: ¼ cup Large loaf: ½ cup + 1 Tbsp Olive oil Regular loaf: 2 Tbsp Large loaf: 3 Tbsp Egg 1 large egg for regular or large loaf Sugar Regular Loaf: ½ Tbsp Sugar Large Loaf: Add 1 Tbsp Sugar Bread flour Regular Loaf: 2 cups Large Loaf: 3¼ cups Salt Regular Loaf: 1 tsp Large Loaf: 1 Tbsp Mixing Turn on mixer to minimum speed for 45 seconds. Slowly increase to 1 or low speed and allow the machine to mix/knead dough for 4 to 5 minutes. A ball of dough will form. Scrape any flour or excess loose dough from sides so it can form a ball. Check if it is the right consistency by touching dough. It should not be too sticky or too dry: PERFECT is when NO dough sticks to your finger when you do this test (less sticky than masking tape). Add 1 tsp water at a time if too dry or add 1 tsp flour if too wet. DO NOT OVER-KNEAD: 4 to 5 minutes (10 at the absolute most) is enough. Overmixing will make the bread tough. When mixture is perfect: Take out the dough hook, and let the ball of dough rest and rise for 1 hour or until double in size. Punch dough and let rise 1 hour or double in size again. Punch dough and let rise 1 hour or double in size again.
TIPS If you re in a hurry, you can use dough after the second rise but flavour and texture improve with more punch and rise (3 or 4 times). If you re suddenly too busy to finish baking, place dough in refrigerator for cold SLOW rise. Next day punch dough, and let rise at room temperature. For the BEST flavour, try the cold SLOW rise anyways. Shaping the bread Place dough on lightly floured surface. Divide into thirds, making three ropes with tapered ends (10-inches long for regular loaf, 13-inches long for large). Pinch ropes together at 1 end and braid together. Pinch together at other end to secure braid. Transfer braided dough to greased baking sheet; cover and let rise (second rise) in a warm place for 45 minutes to 1 hour or until doubled in size. Paint toe nails at this point. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at 375 F / 190 C for 25 minutes or until golden brown. Cool on rack. If you can eat a whole loaf without using butter, you have baked excellent challah bread. Apprentice Jasmine Glencross pointing out that her challah loaf looks nicer!
After baking: challah bread looks and tastes great! Challah bread: fluffy, moist texture, and can be eaten without butter!
Freshly baked bread!!! Agnes Tso and Johnny Tin approve!