Makes 4 medium break away loaves.
I recently came up with a simplified and quicker version of making challah. I no longer proof the yeast first. All the ingredients are combined together, the dough is kneaded and left to rise.
I also do not braid the loaves but shape the dough into little balls which I place side by side into 4 loaf pans. It is definitely simpler and a time saver. You do not need a knife to cut the challah just tear it.
INGREDIENTS:
DOUGH
1 ½ cups lukewarm water
2 packets (each ¼ oz, about 2 ¼ teaspoons) active dry yeast (See Note)
3 large eggs plus 1 egg yolk, whisked
½ cup sugar
1¼ tablespoons regular salt
½ cup vegetable oil
7 cups bread flour, approx
GLAZE
1 egg yolk
1 tablespoon water
2 tablespoons caraway seeds or poppy seeds, for sprinkling on top
PREPARATION:
Pour the water into the bowl of an electric stand mixer. Add the yeast, eggs, sugar, salt, oil and 6 cups of flour.
Using a dough hook, knead at low speed for about 10 minutes adding flour as needed until a soft, smooth dough is formed.
Remove dough to a lightly floured work surface and roll into a ball. Wash and dry the mixer bowl and dust with flour. Place the ball of dough into the bowl. Cover with a kitchen towel and let rise, in a warm place (such as in an oven that’s been preheated to 200 and then shut off) for about 1 hour, or until the dough doubles in size.
Preheat the oven to 375.
Line four loaf pans (9x5) with parchment paper.
On a floured surface divide the dough into 8 small balls and place those side by side into the loaf pan. Do the same with the remaining dough.
Cover the loaves with a kitchen towel and let rise in a warm place for about 30 minutes, until double in size.
GLAZE:
Whisk the yolk with water.
Brush lightly each loaf with the glaze and sprinkle with the seeds. Bake for about 25 -30 minutes. Challahs should be golden.
NOTE:
I use Fleishmann’s RAPID RISE Instant Yeast, Fast Acting.
