This is my go-to challah recipe which I got from my motherβs best friend from high school. It goes HARD on the eggs - both in the dough, and as a wash. The recipe calls for two separate egg washes which is what helps yield that perfect lacquered crust ππ» And all the eggs inside? Well thatβs just what makes this Challah.
Ingredients
2 packets of active dry yeast
β cup of lukewarm water
β cup of egg yolk (5-6 eggs)
β cup of whole egg (2-3 eggs)
7 tablespoons of neutral oil
ΒΌ cup of sugar
2 teaspoons of salt
4Β½ - 5 cups of all purpose flour
1 egg well beaten (for wash)
Instructions
In a large bowl soften yeast in water. Stir in egg yolks, whole eggs, oil, sugar and salt. Add enough flour to form a stiff, sticky dough.
ο»Ώο»Ώο»ΏKnead dough on a floured surface until smooth and elastic, about 5 minutes.
ο»Ώο»Ώο»ΏPlace into a greased bowl and turn to grease top.
Let rise, covered, in a warm place until doubled in bulk, about 2 hours.
Punch down, knead again and divide dough into 4 pieces. Braid dough however youβd like and place on a greased cookie sheet.
Brush bread with egg wash and let rise, covered, in a warm place until doubled in bulk, about 45 minutes.
Brush again with egg wash.
Bake in a preheated moderate oven (375Β° F.) for 35-40 minutes, or until richly browned.
Cool thoroughly on a rack before slicing πͺ
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A
That looks so perfect. Saving this, I'm going to give it a whirl.