TEST KITCHEN INSIDER
Braid like the Best Follow these steps to create that impressive woven loaf. Want to make things easier on yourself? Use just 3 ropes instead of 6—it’ll still be beautiful!
DISHING WITH
Catherine Ward
TOH Prep Kitchen Manager
Challah is a loaf of braided bread made with a simple dough of eggs, water, flour, yeast and salt. This challah has a touch of honey, which adds a lovely hint of sweetness.
Honey Challah I use these loaves as the centerpiece of my spread. Leftover slices work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, CA Prep: 45 min. + rising Bake: 30 min. + cooling Makes: 2 loaves (24 servings each) 2 pkg. (¹ ₄ oz. each) active dry yeast ¹ ₂ tsp. sugar 1¹ ₂ cups warm water (110° to 115°), divided 5 large eggs, room temperature ² ₃ cup plus 1 tsp. honey, divided ¹ ₂ cup canola oil 2 tsp. salt 6 to 7 cups bread flour 1 cup boiling water 2 cups golden raisins 1 Tbsp. water 1 Tbsp. sesame seeds
1. In a bowl, dissolve yeast and sugar in 1 cup warm water. Separate 2 eggs; refrigerate the whites. Place egg yolks and remaining 3 eggs in a bowl. Add ² ₃ cup honey, oil, salt, yeast mixture, 3 cups flour and remaining ¹ ₂ cup warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in
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DIVIDE DOUGH into 6 even pieces. Roll each into a 16-in. rope.
a greased bowl, turning once to grease PINCH ropes together at the the top. Cover and let rise in a warm top before starting to braid. place until almost doubled, about 1¹ ₂ hours. 3. Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide 1 portion into 6 pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. 4. To braid, take the rope on the left and carry it over the 2 ropes beside it, TO BRAID, take the rope on the then slip it under the middle rope and left and carry it over the 2 ropes carry it over the last 2 ropes. Lay the beside it, under the middle rope rope down parallel to the other ropes; and over the last 2 ropes. it is now on the far right side. Repeat these steps until you reach the end. As the braid moves to the right, you can pick up the loaf and recenter it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with the remaining dough. Cover with CONTINUE the same braiding kitchen towels; let rise in a warm place pattern. As the braid moves to the until almost doubled, about 30 minutes. right, pick up the loaf and recenter 5. Preheat oven to 350°. In a small bowl, it on your work surface as needed. whisk the 2 chilled egg whites and 1 tsp. honey with 1 Tbsp. water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until bread is golden brown and sounds hollow when tapped. Remove from If the dough pans to a wire rack to cool. springs back as 1 SLICE 125 cal., 3g fat you’re braiding, (0 sat. fat), 19mg chol., cover it and let 107mg sod., 21g carb. it rest for a few PINCH ends to seal (8g sugars, 1g fiber), minutes before and tuck under. trying again. 3g pro.
DECEMBER/JANUARY 2022 TASTEOFHOME.COM
