Bakery Style Round Challah

• 份量: Recipe makes two round c
• 总时间: 3 hours 47 minutes

配料

4 cups (500 grams) AP flour

1 tbsp. (10 grams) yeast

2 large eggs

1/4 cup (2 oz.) oil

1 ½ tsp. (10 grams) salt

1/2 cup (105 grams) sugar

1/2 cup plus 2 tbsp. water

Topping:

Your favorite topping

Pearl sugar can be found in my amazon storefront in the Rosh Hashana section

Link is in my bio.

步骤

Prepare the Dough:

Place all ingredients (except water) into a mixer bowl or large bowl if mixing by hand.

Begin kneading the dough. Gradually add the water while kneading.

Knead the dough for 12 minutes using a mixer, or about 20 minutes if kneading by hand.

Shape the Dough:

Coat your hands with a small drop of oil, handle the dough, and roll it into a smooth ball.

Place the dough back into the bowl, cover with plastic wrap and a clean kitchen towel.

Let the dough proof for 1.5 to 2 hours until doubled in size.

Second Proofing:

Once the dough has proofed, remove it from the bowl and divide it into two equal balls.

Shape each ball into a smooth, round ball and cover them. Let proof for an additional 30 minutes.

Shape the Challah:

Roll each ball into a long strand, approximately 30 inches long.

Swirl each strand into a round shape, tucking the end underneath and giving it a slight lift.

Place each shaped challah onto a baking sheet lined with parchment paper.

Cover and proof for a final 30 minutes.

Bake:

Preheat your oven to 350°F (175°C).

Brush the challah with egg wash and sprinkle your favorite toppings.

Bake for about 30 minutes, or until golden brown.

Cool and Enjoy:

Remove from the oven and allow to cool slightly before serving. Enjoy your homemade challah!