Abby's Challah
By
Liz Soldwish-Zoole
@TanteLiz
17
Blue Ribbon Recipe
This is one of the best loaves of challah bread we've ever tried. It's moist and soft in the center with the perfect crust. The dough has great elasticity and was easy to work with. It's a bit of a labor of love to make this, but the results are fantastic. The braiding in this recipe is unusual and creates a beautifully impressive bread.
The Test Kitchen
Ingredients
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2 1/2 tspactive dry yeast (1packet)
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2 tspsugar
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1/2 cvery warm water
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1/2 cliquid (I like orange or apple juice if using honey for the sweetener, coffee is good if using maple syrup)
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1/4 cfat or oil (melted butter, olive oil, etc.)
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1/4 choney or other thick sweetening syrup (maple syrup, etc.)
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3large eggs
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1 1/2 tspkosher or sea salt
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4-4 1/2 cbread flour (can sub in up to 2 cups whole wheat, if desired)
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OPTIONAL
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1/2 craisins or other chopped dried fruit
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TOPPING OPTIONS
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1egg beaten with 1 tbsp water, brushed over surface of braided, unbaked challah before putting in the oven, OR
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1/4 cmayonnaise rubbed over the surface of the braided, unbaked dough before putting in the oven, or
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1 Tbspsesame seeds, poppy seeds, or coarse salt to sprinkle on top
How to Make Abby's Challah
- Pre-heat oven to 375 degrees F.
- Before placing your challah in the oven, you may brush the surface with an egg beaten with a tablespoon of water using a pastry brush. This will give a dark, shiny, stiff crust. I prefer taking a big plop of mayonnaise in my hands and gently rubbing the surface of the dough - not shiny and pretty but yields a very tender crust.