Learn how to bake this uber-soft challah bread characterized by its unique braided shape. Its symbolic meaning, and delightful taste make it a cherished part of festive meals and gatherings.
Combine the active dry yeast with warm water and whisk to dissolve it. Add the bread flour and combine until you no longer see bits of dry flour. Cover loosely and let it proof for 1 to 4 hours at room temperature until it rises three times and really bubbly and jiggly and the surface is kinda dome, it's a sign that the sponge is at its peak and ready to be used
Soak the raisins: (optional)
You can make this challah without raisin too. If you choose to, soak the raisins in water or rum until they are softened. Drain and pat the raisin dry
Prepare the dough:
Transfer the sponge to the bowl of a stand mixer fitted with a dough hook attachment. Combine the honey, oil, yolk, and eggs to the sponge. Add the bread flour and salt. Use the hook to sort of stir it a bit so the flour won't fly everywhere when you start the mixer
Start at a low speed to combine everything. Then increase the speed by one notch and knead until the dough is smooth and silky and slightly sticky to the touch, but should clear the side of the bowl. The dough will be soft and smooth and if you gently and slowly stretch a small portion of the dough thinly, it won't break easily. This is called a windowpane stage
If you want to add raisins, transfer the dough to a work surface and flatten the dough and put the raisins on top. Fold the edge or the dough over to cover the raisins. It’s ok if they aren’t dispersed evenly throughout the dough because when we deflate the dough after proofing and knead it a bit, it will help to distribute the raisins
1st proofing:
Lightly oil the bowl. Round up the dough and put the dough in to let it proof until it doubles in size. It takes about 1-2 hours at a warm place
2nd proofing:
After the dough has doubled in size, deflate it by folding the dough several times. Round it up again and let it rise again until it doubles in size for the second time at a warm place. This may take 45 minutes to 1 hour or longer depending on the temperature
Braiding:
Deflate the dough. Depending on how many strands of braid you want to make. I made the 6-strand braid. Divide into 6 doughs. I weigh to make sure they are about the same weight
Flatten one piece of dough and then roll it into a log. Seal the seam shut
Roll each dough into a long strand, starting from the center and roll it towards the two ends to lengthen the dough, roughly about 18 inches in length. You want both ends to be tapered so the challah will be evenly shaped. Repeat with the rest of the dough. Line up all the strands vertically next to each other. So you have 6 ropes now
Dust them very lightly with a bit of flour just so that if you mess up in the braiding, you can undo the strand without the dough sticking to each other
Bring all the ends together at the very top of the strands and pinch to secure them.
The easiest way for me to do a 6-strand braid is to write down this cheat sheet or say it in your head as you do it. Starting from the farthest right:over 2, under 1, over 2. So you move one strand from the farthest right over the top of 2 strands then go under 1 strand and then over 2 strands and leave the strand there.Repeat again with the next strand from the farthest right until you reach the end
Once you are done with the braiding, transfer it to a baking sheet lined with parchment paper. Apply a thin layer of egg wash on the braided dough. Make sure to cover every little bump
Cover the dough loosely with a large cling wrap that you have sprayed with non-stick spray or brush with some oil so the egg wash won't stick to the wrap
Final proofing (3rd proofing):
Let the dough proof again at a warm place. You want the dough to really double in size. In fact, go for more than double if possible. It has to really grow in size. Don't go for a normal double like how you usually proof a bread dough, but go beyond double if possible. This will take 2-3 hours
For challah dough, it is better to overproof a bit then underproofing
How do you know the dough is done proofing:
First indicator would be the growth in size. It has to really grow in size, 2.5 to 3 x in size is the best. When you poke on the dough, it will spring back but leaves an indentation. These are the signs the dough is done proofing. If the dough spring back almost immediately and no indentation, proof a bit longer
Start preheating the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven 10 minutes before the end of the final proofing
Final layer of egg wash:
Very gently brush the egg wash on the dough again, make sure to cover all the bumps. Sprinkle with some sesame seeds or any seeds of your choice at this step if you want to
Baking:
Bake in the middle rack for 25-30 minutes or until it is deep golden brown and the internal temperature of the center is at least 190 F (88 C)
Cool down:
Let the bread cool down completely on a cooling rack, about 2-3 hours. Do not cut into a loaf of warm bread. That will ruin the crumb and dry out the bread