Ami’s Challah

Updated at: Mon, 27 Nov 2023 18:59:35 GMT

Step 1

Place eggs on the counter to reach room temperature.

Step 2

Measure water and a pinch of sugar into a measuring cup; sprinkle in yeast. Mix with a fork until there are no grains remaining. If yeast mixture does not double in size in 5 minutes, start over.

Step 3

In a small saucepan over medium-low heat, add milk and heat until about 170 degrees. If you stir frequently, the milk will form a skin 4-5 times. Remove immediately from heat when the milk just begins to bubble on the sides of the pan. At sea level, this takes at least 10-15 minutes. Watch carefully to make sure the milk doesn't boil.

Step 4

Add butter, sugar, and salt to the pan with the milk. Let this mixture cool to lukewarm before adding to a mixing bowl. Add in risen yeast and eggs and beat briefly until combined.

Step 5

Add 4 cups of flour to the electric mixer bowl. Beat until you can see gluten strands forming, the texture is smooth and no flour remains. Add enough remaining flour to make dough easy to handle mixing with hands if necessary. When prodded lightly the dough should not stick to the fingers, but should spring back quickly. Add only enough flour to make soft dough, all 8 cups of flour are usually NOT required.

Step 6

Turn out onto a floured board; knead about 5 minutes or mix with an electric mixer-kneading hook. The dough should be smooth and elastic.

Step 7

Place in a well-greased bowl; turn over. Let rise 1 ½ hours. Punch down. Let rise again until it doubles.

Step 8

Using a scale divide the dough in half. Divide each half in 1/3’s and braid. Place on a well-greased baking sheet. Cover for about an hour. Brush with egg yolk mixed with water 1 TBS. Sprinkle with sesame seeds.

Step 9

Bake at 350 degrees for 30-35 minutes.

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