With the purchase of a breadmaker some years ago, I became a confident baker of Sabbath challah. With the task of kneading accomplished by the machine, my only job was to braid and bake. This arrangement worked for a good while, but with the machine’s breakdown, challah from the grocery took the place of homemade.
I thought about replacing the machine and reinstituting the tradition of Friday baking, because I missed the aroma of the bread in the oven…a signal of sorts that a change in the weekly routine was soon to begin. But something held me back from making the purchase.
When a hurt wrist and hand surgery put the stop to baking altogether, and cookie production ceased, my husband decided to put things to right and brought home a kitchen helper like I had only dreamed of
I love love love love love love love love this machine.
With dough making a breeze, challah baking is again a Friday happening.
For the record, I am not the advertising ambassador for KitchenAid. I could be, because I love (x10) this mixer. The recipe I use is adapted from the breadmaker, in case you’re thinking, oh, my! I need to do this.
Into 1 cup of warm water, pour contents of 2 packets of yeast and 3 T sugar. Stir to mix in. Then wait for it to become foamy.
In a measuring cup, combine 2 egg yolks, 1/3 c oil, 1 c water, 1 t salt and 1/3 sugar. Sift 7 cups flour into a bowl.
Put the dough hook in place. Into the KA bowl, alternately add flour and liquid, mixing the additions on speed 2. You’re done when the dough comes together. You may not use all the flour – the dough shouldn’t be dry, but rather a little sticky.
Oil the inside of a large bowl. Remove the dough from the KA bowl, round it, and roll it around in the bowl to get it oiled up. Cover with a cloth and let it rise. TIP: put a cup of warm water in the microwave with the covered bowl. Heat from the water will help with the rising. After an hour or so, punch the dough down. Round it, oil it and again cover to rise a half hour or so.
This recipe makes 2 large loaves.
Cut the dough mass in half. Cut each half into 3 pieces. Roll the pieces into ropes. On a parchment lined cookie sheet, lay 3 ropes side by side and braid. Tuck under both ends. Repeat with 2nd set of 3 ropes. Cover and let the loaves rise. Peeking under the tent is part of the fun, so peek away.
Brush the loaves with egg whites, adding seeds or not. Bake at 345/350 degrees for 25/30 minutes.
Have a lovely week-end! With challah french toast on Sunday, how else can it be?