Absolute Best Challah (2 Loaf Version)

Shalom,

I made this using the Kitchen Aid and it always turned out fantastic. Your family and friends will love this!

* Exported from MasterCook *

VICKILYNN’S ABSOLUTE BEST CHALLAH — 2 LOAF

Recipe By :© 2001 Vickilynn Haycraft
Serving Size : 24

  • 1 1/3 cups warm water — 120 degrees
  • 2 Tablespoons organic butter — softened
  • 1 Tablespoon yeast
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/3 cup honey
  • 2 large organic eggs — beaten slightly
  • 2 Tablespoons gluten, wheat — vital gluten
  • 4 cups whole wheat flour — more or less as needed (about 5 1/4)

Place hot water in mixing bowl (I use an Ankarsrum Original Mixer or Kitchen Aid). Add softened butter and mix to dissolve butter. Add 2 cups of flour and yeast. Mix well and let sponge for 15 minutes.

Stir down sponge and add olive oil, salt, honey, eggs, vital gluten and 2 cups whole wheat flour. (I use Prairie Gold). Stir to mix. Add in dried chives, if desired.

*Chives are not traditional in Challah, but we like the nice flavor, especially for holidays. If using bread for French Toast or for traditional Challah, omit the chives*

Stir in flour, one cup at a time, until a dough is formed that pulls away from the sides of the mixing bowl and clings to itself. The dough should not be very sticky, but still moist and supple. Do not add all the flour if not necessary and add more if needed. The amount of flour needed will vary.

Let dough knead until very supple and springy and gluten is developed. *By hand, 12-15 minutes, by large mixer 6-7 minutes.* Let rise, covered, until doubled. Punch dough down and divide into 2 portions. Shape into desired shapes* and let rise about 30 minutes. Brush with glaze before baking.

*To braid, divide each loaf’s dough into 4 portions. Roll each fourth into long snakes. Braid by starting with the left portion and running it over, under over under the other portions. Pinch each end of the loaf to seal. Roll loaf slightly longwise on the counter before placing on the baking sheet.

For shaped rolls; bake in a preheated 425 oven for 10-12 minutes, or until just lightly browned. Do not overbake, they will be hard. I bake mine for 10 minutes.

For loaves, bake in a preheated 350 oven for 20-25 minutes, or until done.

*To make butterhorns (or crescents): divide each loaf portion into 2 equal parts. Roll each part into a circle 6-8 inches. Cut into 6 equal triangles. (I use a pizza cutter). Starting with the wide end, roll up the triangle and place on a lightly greased cookie sheet, with the point underneath. I turn the edges down slightly as well so the rolls
look like an upside down u.

*To make cloverleaf rolls: divide each loaf portion into 12 balls. Divide each ball into 3 smaller balls. Place 3 balls in each tin of a 12 muffin pan. The balls will join together as they rise and look like a ” crown”.

Per Serving : 113 Calories; 3g Fat (22.5% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.