Hearty Holiday Challah by Heidi Hedeker

Updated at: Wed, 16 Aug 2023 21:05:59 GMT

Step 1

Put the sponge and the remaining in the bowl of a stand mixer. Mix or stir together for one minute until all the are fully incorporated and beginning to form a dough.

Step 2

For the Final Dough -- Incorporate All

Step 3

Note This is an intensively mixed dough because it needs to have full gluten development in order to make and keep the braided shape. It is mixed first on low speed and then medium speed for 10 minutes of total mixing time.

Step 4

For the first stage of mixing Mix 5 minutes on low speed (second speed on a 10-speed mixer), until the dough comes together around the hook. As the dough is first mixed, it will look very firm, and then it will bcome sticky and elastic as it keeps mixing. At the end of five minutes, the dough should begin to show gluten development and start slapping the sides of the bowl. Scrape down the bowl completely to remove any gluten strands that are hugging the sides and incorporate them back into the dough.

Step 5

For the second stage of mixing Mix 5 minutes on medium speed (4th speed on a 10-speed mixer or 2nd speed on a 3-speed mixer)

Step 6

Bulk Fermentation

Step 7

Scrape dough from the mixing bowl and coat with oil to keep it from sticking as it ferments. Ferment dough for 1 hour at room temperature, either in a plastic proofing bin or loosely covered with plastic or a cloth. Stretch and fold twice, once every 30 minutes, during the bulk fermentation hour.

Step 8

Divide and Shape

Step 9

Divide If making a 6-strand challah as shown in the pictures, divide the dough into six 90g pieces for a small challah (540g loaf) or 130g pieces for a large challah (780g loaf). Roll each piece of dough into a strand about 12 inches long.

Step 10

Shape Braid as desired--see step-by-step photos below for how to make a 6-strand challah. You may also braid two 3-strand loaves and stack two together to make one large loaf. Place on parchment paper lined pans. Brush with the egg wash.

Step 11

Proof Proof until slightly bloated, between 60 and 90 minutes. Your finger should leave an indentation on the surface of the loaf when pressed.

Step 12

Bake Egg wash a second time, just before baking. This will give more shine to the final bread and also help the challah loaves expand more fully in the oven. Bake in an oven with some steam (that will help with expansion in the oven) at 365 for 25-40 minutes, until done.

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