Source: Adapted from King Arthur Flour Baker's Compaion by King Authur Flour Baking Company | |||
Prep time: 20 minutes | Cooking time: 3 1⁄2 hours | Total time: 3 5⁄6 hours |
This deep-gold, light-textured bread is traditionally served on the Jewish Sabbath and other holidays.
Storage information: Store any leftover challah, well wrapped, at room temperature for several days; freeze for longer storage. While challah does tend to dry out after a day or so, it's always good toasted, or made into grilled sandwiches or French toast.
During Rosh Hashanah, the Jewish New Year, this bread's traditional braided shape is supplanted by a spiral, which symbolizes the cyclical nature of the year. For a spiralled challah, roll the dough into a 36" rope, and coil it into a lightly greased 9" cake pan. Allow it to rise until puffy, then bake as directed in the original recipe.
Make it whole wheat: While challah made with 100% whole wheat flour will be heavier than that made with all-purpose flour, it will still be soft and delicious. For best flavor, we recommend substituting white whole wheat flour for the all-purpose flour. For best texture, allow the just-mixed dough to rest for 20 minutes before kneading; this gives the flour a chance to absorb the liquid, making it easier to handle. If necessary, knead in 1/4 to 1/2 cup additional water, or enough to make a soft, smooth dough.
Make it ahead: Prepare the loaf up to the point where it's braided and on the pan. Tent it with greased plastic wrap, and place it in the refrigerator overnight. Next morning, remove the dough from the refrigerator (keep it covered). Let it warm and rise at room temperature for 60 minutes before baking as directed.
Cooking time includes rising and baking times.
Changing the recipe size does not change the instructions. Specific ingredient amounts in the instructions will need to be adjusted accordingly.