How to Make the Best New York Times Challah Recipe
Introduction
Are you looking to make the best New York Times Challah recipe? Look no further! This iconic New York Times recipe for Challah bread will bring the flavors of tradition and craftsmanship into your kitchen. It’s a staple for celebrations and family gatherings, and learning how to make it will certainly impress your friends and family. Follow this simple guide to create a delectable Challah that will have everyone coming back for more.
Ingredients
– 4 1/2 teaspoons (2 packages) active dry yeast
– 1/2 cup, plus 1 teaspoon, sugar
– 1 3/4 cups lukewarm water
– 1/2 cup honey
– 3/4 cup vegetable oil
– 5 large eggs
– 1 tablespoon salt
– 8 to 9 cups all-purpose flour
– Poppy or sesame seeds for sprinkling
Directions
1. Begin by mixing the yeast and 1 teaspoon of sugar in 1 3/4 cups of lukewarm water. Let it sit for 5 to 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the remaining sugar, honey, vegetable oil, 4 eggs, and salt. Mix thoroughly.
3. Add the yeast mixture to the bowl and stir until well combined.
4. Gradually add the flour, one cup at a time, until the dough holds together.
5. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 2 to 2 1/2 hours, or until it has doubled in size.
7. Once risen, punch the dough down and separate it into 3 equal parts. Roll each part into a long rope, then braid the ropes together and tuck each end underneath.
8. Transfer the braided dough to a baking sheet lined with parchment paper.
9. Beat the remaining egg and brush it onto the dough, then let it rise for another 1 to 1 1/2 hours.
10. Preheat the oven to 375°F (190°C). Brush the dough with the egg wash again and sprinkle it with poppy or sesame seeds.
11. Bake for 35 to 40 minutes, or until the Challah is golden and sounds hollow when tapped on the bottom.
12. Allow the Challah to cool before slicing and serving.
FAQ
Can I freeze the Challah dough?
Yes, you can freeze the dough after shaping it into Challah. Place the shaped dough in an airtight container, and it can be frozen for up to a month. When ready to bake, let the dough thaw and rise at room temperature for 4-6 hours before baking.
Can I use whole wheat flour?
Yes, whole wheat flour can be substituted for some or all of the all-purpose flour. Keep in mind that the texture and rise of the Challah may be slightly denser when using whole wheat flour.
How can I store the Challah?
Once completely cooled, the Challah can be stored in an airtight container or resealable bag at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Now that you have the definitive guide to making the best New York Times Challah recipe, you’re ready to impress with your baking skills. Enjoy the delicious, homemade Challah with your loved ones and share the joy of this traditional bread.
