This beautiful Challah is from “Inside the Jewish Bakery“, page 26. I have been baking along with the challenge on The Fresh Loaf . The goal is to bake every recipe in this book. I haven’t had time to complete all the assignments, but this one was very easy and tasted great!
I mixed the dough in my Bosch mixer and put it in a large bowl to proof.
The next step was to punch it down and divide it into as many pieces as needed for the braid you were doing. I weighed the entire dough ball on my scale and then divided the full amount of dough by the number of pieces I needed, then weighed each piece. I was making two four-strand loaves, so eight pieces were needed. Then the eight pieces rest for 30 minutes to relax the gluten, before rolling each piece into a rope so that it can be braided.
I lost track of time and my loaves proofed just a bit too long, but the taste and the texture were still great. It’s such a beautiful light yellow color. I took the loaves to work and left them in the staff lounge with a tub of whipped butter. They were devoured in short order.