Challah

My first attempt to baking challah started six years ago. I gave it up almost immediately since it was a whole day affair, and the end result was just nasty. Until recently, project challah baking began once again. My gym partner ditched me one Friday, and to make it up to me she sent over two heavenly homemade challahs. I was hooked and became determined to master the art of baking challah. I became utterly obsessed, I tried, fresh yeast then dry. Various flour combinations, then played around with different temp eggs and assorted types of challah pans, oils, sugar, salt, table, kosher or sea you name it I tried it all. Then onto the toppings who knew so many options out there. I gathered everyone "secrets tips and tricks" and hit my kitchen every week with a vengeance. It was seriously challah baking to a different level. Then one Friday afternoon it happened. Crispy crust, light and fluffy so airy but still eggy and slightly sweet.

Tools of the trade

Challah
6 Lbs. high gluten sifted flour
6 cups lukewarm water
3 oz. fresh yeast
1/3 cup oil
4 tbsp. kosher salt
1 cup sugar plus 1 tbsp.
3 extra large eggs

Topping:
3 egg yolks, beaten with 1 tbsp. sugar
sesame or poppy seeds

Crumble yeast into mixing bowl, sprinkle 1 tbsp. sugar and cover with 2 cups of lukewarm water stir to combine. set aside. yeast should start bubbling and turn foamy within 3 minutes.

Add 5 cups of flour to the yeast, and turn mixer on low speed to start to combine once dough is formed. Turn mixer on low and add eggs one at a time, oil, salt and 1 cup sugar then alternate adding flour and water. Use as little water as possible just enough for flour to be incorporated.  After all ingredients are added turn mixer on high for 5 minutes. Remove dough add to oiled metal bowl cover with kitchen towel and set in warm place . Let rise for 90 minutes. Dough will be doubled in size. At this point do hafrashas challah.

Step1: Separate apportioned dough into 6 strands exact equal weight . Roll out that the center of each strand is slightly thicker

Step 2: Pinch all 6 strands together at the top and cross over strand 1 and strand 6 and cross over the pinch

Step 3: Bring down strand 1 to the center, which will now turn into strand 3

Step 4: bring up the opposite end stand to turn into strand 1

Braid the challah using 6 strands all the same weight ( for a medium challah I measure out 4.2 oz per a strand and large 4.6 oz per a strand ) After braiding 5 sets I cut off the extra dough at the end, make a ball and tuck in under the challah. Place each challah in to a nonstick metal coated challah pan- (this will ensure the crispiest crust ever). Make sure there is room for the challah to grow on all sides of the pan.

Cover with kitchen cloth, let challah rest for an additional 90 minutes.  Brush each challah with egg yolk and sugar mixture and sprinkle desired topping. Place challah in a cold oven. Turn on oven to 250 degrees bake for 10 minutes. then raise temperature  to 350 degrees for an additional hour.
Once challah is baked, remove challah from pans immediately, and place on cooling rack.