Mastering the Art of Challah with the NYT Recipe

Introduction

Challah, a traditional Jewish bread, is a special and symbolic dish often enjoyed during religious holidays and celebrations. Baking challah is not only a culinary art but also a cultural tradition passed down through generations. The New York Times has curated a wonderful challah recipe that ensures a soft, sweet, and golden loaf. Let’s explore this time-honored recipe and master the art of baking delicious challah.

Ingredients

To embark on the journey of creating the perfect challah, you will need the following ingredients:
– 2 ¼ tsp. (1 standard package) active dry yeast
– ¾ cup plus 1 tsp. (150g) granulated sugar
– ½ cup (120ml) vegetable oil, plus more for greasing
– 5 large eggs
– 1 tbsp. (15g) fine salt
– 8 to 8 ½ cups (1kg to 1.1kg) all-purpose flour
– Packed zest of ½ orange
– ½ cup (80g) raisins (optional)
– Poppy or sesame seeds for sprinkling

Directions

1. In a large bowl, dissolve the yeast and 1 teaspoon of sugar in 1 ¾ cups warm water.
2. Add the ¾ cup sugar, oil, 4 eggs, and salt into the yeast mixture and whisk together.
3. Gradually add the flour, mixing with a wooden spoon until a dough forms.
4. Knead the dough on a floured surface until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise until doubled in size.
6. Divide the dough into strands and braid them, tucking the ends under the loaf.
7. Let the braided dough rise again until puffy and preheat the oven to 375°F (190°C).
8. Beat the remaining egg and brush it over the loaf, then sprinkle with seeds.
9. Bake the challah until it’s golden brown and sounds hollow when tapped on the bottom.

FAQ

1. Can I make the challah ahead of time?

Yes, you can prepare the dough, complete the braiding, and freeze it before the final rise. When you’re ready to bake, allow the dough to thaw and rise before placing it in the oven.

2. Can I customize the toppings?

Absolutely! While traditional challah is often topped with sesame or poppy seeds, you can experiment with different toppings like everything bagel seasoning, flaked sea salt, or even a sweet cinnamon-sugar mix.

3. How can I tell if the challah is fully baked?

One way to check if the challah is done is by tapping the bottom – it should sound hollow. Additionally, the loaf should have a deep golden-brown crust when fully baked.

4. What should I serve with challah?

Challah is versatile and can be enjoyed in various ways. It’s delicious on its own, served with honey or jam, or used to make French toast, bread pudding, or sandwiches.

5. Can I make a smaller batch of challah?

If you prefer a smaller batch, you can halve the ingredients to create a single loaf. Adjust the baking time accordingly based on the size of the loaf.

Baking challah with the New York Times recipe is an opportunity to embrace tradition, creativity, and the joy of homemade bread. With the right ingredients and techniques, you can create a delightful challah that’s not only a feast for the palate but also a beautiful centerpiece for any table.