Elevated Challah Recipes

Steps:

• Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
• In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
• Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
• Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.

Steps:

• Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
• In a large bowl, beat 2 eggs. Put the egg yolks in a 1/3 measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this into the bowl with the eggs and pour in the yeast mixture, butter, salt, and remaining (2 tablespoons + 2 1/2 tsp.) sugar. Gradually mix in the flour until the dough is firm enough to handle.
• Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading.
• Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
• Cut the dough into 3 even portions and roll into long ropes. Press one set of ends together, and braid and tuck the other set of ends under, pressing gently (see the intro, above, for a video link to braiding a six-strand challah).
• Place the loaf on a greased baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
• Preheat the oven to 350 degrees F.
• Whisk the remaining egg in a small bowl. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
• Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.
• *To make rolls: Follow the steps to prepare the dough, and let it rise until it is doubled in size. Divide the dough into 15-16 even pieces (about 2 oz. [weight] each), and craft into desired shape. Brush with egg wash (as you would the bread), and bake at 350 degrees F for 20 minutes. Cool completely on a wire rack.

Steps:

• Combine the water, yeast and sugar. Let stand 10 minutes.
• Meanwhile, beat the eggs, oil, salt and sugar until pale yellow.
• Add flour, 1 cup at a time.
• Knead 10 minutes.
• Place in a sprayed bowl. Cover with a damp towel. Let rise in a warm place for 1 hour.
• Punch down. Knead again.
• Repeat rising for 30 minutes.
• Punch down. Divide into 3 even pieces.
• Roll each out into a rope shape.
• Braid.
• Cover. Let rise 30 minutes.
• Heat oven 400.
• Brush loaf with egg.
• Bake 10 minutes. Reduce oven temp to 350. Bake 30 more minutes.
• Let cool on racks.

Steps:

• Combine the yeast, warm water, and the 1/2 teaspoon of sugar or honey. Let it stand until it is fully dissolved. It should divide (watching yeast grow is cool!) and look frothy.
• Add the oil, sugar, salt, and malt syrup. Since I use turbinado sugar or honey, I try to make sure the sugar is dissolved or the honey melted through before I add flour.
• Slowly add the flour (about one cup at a time) mixing well between each addition. Use your hands to mix it once it gets stiff, if you want. I like getting elbow deep when I make bread. In higher elevations, it takes seven cups of flour.
• The bread should feel smooth and velvety.
• Knead the dough for 6-8 minutes (in higher elevations, it definitely takes the full 8). The dough should be firm, but soft. When you poke at it, it slowly regains its shape, but is still dented.
• Shape the dough into a ball. Put it in a well greased bowl and cover it. I like to put the bowl in a plastic bag and then throw a towel over the top. Let it rise until doubled in bulk. This should be around 45 minutes.
• Again, for anyone else in higher elevations, we have to change it. This bread does better if you coat your hands in oil and lightly coat the top of the bread. Also, it takes more like an hour to rise.
• Punch the dough. Shape it however you like. The recipe calls for three balls placed in a 12x5 inch pan together, or side by side on a baking sheet. This bread works well for hamburger buns, meat pastie rolls, just about anything, so have fun!
• Just make sure to coat the pan with oil, or use parchment paper on a baking sheet.
• Let rise again until doubled. Same thing - cover the bowl in a plastic bag and a towel and let it be. This takes 45 minutes in higher elevations, probably closer to half an hour at lower elevations.
• Preheat oven to 375 f.
• Remove bread from the plastic and bake for 30-35 minutes.