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Sourdough Challah

For years, I've heard people talking about making Challah. It's a rich,  Jewish bread, lots of eggs, usually braided, and truly beautiful. People rave about it, and because of its richness. It lasts well. It's lovely, but I've never made a loaf. I'm not Jewish, but I like to honor any traditional bread I bake.

Some people might wonder, "Why a sourdough Challah?" Simple - it's an old bread that was originally made with natural leavens. Or sourdough. 

This recipe is for one good sized loaf.

Ingredients:
1 cup active starter at 100% hydration 
1/2 cup water
3 2/3 cups White Flour (all purpose or bread flour)
2 tsp Salt
1/4 cup sugar
1/4 cup vegetable oil
1 egg, lightly beaten
2 egg yolks, lightly beaten
Misc - another egg for egg wash, poppy or sesame seeds

Method:
Mix the starter, egg, egg yolks, sugar, oil, 1/2 the flour, and the salt. Stir. Add more flour, a bit at a time, until the dough is too thick to stir.

Pour out the dough onto a lightly floured surface. Knead the dough, adding more flour sparingly, until the dough is smooth, satiny, has lost most of it's stickiness, and is fairly firm. You probably should not use all the flour called for above.

Cover and allow to rise until tripled in volume.

Punch down the dough, knead briefly, cut into four pieces of the same weight. Divide one piece into three pieces of the same weight. Form all the balls into strands of about 12 to 14 inches in length, tapered so the center of each piece is thicker than the ends. You should now have three thick and three thin strands. Braid the three thick strands into a loaf and set aside.

Braid the three smaller strands into a smaller loaf. Lightly indent the top center of the larger loaf down it's length. Wet it slightly with water. Put the smaller loaf on top of the indention.

Beat another egg with a few tablespoons of water. Brush this egg wash all over the nested loaves and let them rise until doubled.

Preheat your oven to 350F. With baking stones or tiles in your oven, this will probably take about 45 minutes to an hour.

When the oven is ready, brush the loaves with the egg wash again. Sprinkle the loaves with poppy or sesame seeds. Slide into the oven, bake about 35 minutes. If there is a white line between the braids, continue baking until it disappears. Press lightly between the braids on the highest part of the bread. It should be firm.

If your loaf is browning too much, cover it with baking parchment or a brown paper bag that has been cut open. Crease the parchment or bag to form a tent.

 A note about milk in Challah. For more info on Jewish dietary restrictions. go to this interesting site:  http://www.templesanjose.org/JudaismInfo/faq/kashrut.htm

Email:  pioneerwoman1@yahoo.com