Flores Family Challah

F lores Family CHALLAH

by Reuben

INGREDIENTS 1 C warm milk 2 tsp active dry yeast 4 C all-purpose flour 1 tsp + ½ C granulated sugar 4 egg yolks— save 1 egg white for egg wash 2 T sour cream 1 tsp vanilla extract 6 T unsalted butter, room temp ¼ tsp salt

Dissolve yeast in ½ c of the milk plus 1 tsp sugar and add the other half to the mixing bowl. Let the yeast mixture sit to active yeast while you are combining other ingredients. If the mixture doesn’t froth up, discard and start over with fresh yeast.

Into the bowl of a mixer add to that ½ C of warm milk: 3 cups of flour, sugar, egg yolks, sour cream, vanilla and frothed yeast mixture. Combine with dough hook on mixer until just coming together. Start adding sliced butter, a few slices at a time with a bit of the remaining cup of flour. Keep mixing until all of the butter and the final 1 cup of flour have been added.

Turn out the dough onto a clean counter and knead. Be sure all the butter is incorporated. If it’s feeling too oily from the butter or too sticky, slowly add more flour until you have a good bread consistency. Knead and use the window pane test. When you have the right consistency, place dough in a plastic bowl. Cover the dough closely with plastic wrap and cover the bowl with a towel to rise for 90 min. Punch down and rise another 60 min. Punch down and braid. Let braids rise/rest, covered with towel for 30 min.

Preheat the oven to 350 degrees.

Before placing in the oven, use 1 egg white for egg wash. Bake for 25-30 min.

In 2020 I am grateful for my family because they are some of my best friends and we have some of the most intriguing conversations at dinner.