If the dough easily tears and sticks to your hand, it needs a little more flour. The bottom line is that you should use as little flour as you need to: add just enough flour so that when the dough is strong enough, it’s tacky but releases cleanly from your hands. Besides that, kitchen humidity on the day you’re baking can also play a part. The amount of liquid in the dough will vary from loaf to loaf because “large” eggs are similar but not uniform in volume. I start with 930 grams of flour and add up to 70 more grams based on what the dough needs. If you don’t have bread flour, you can use all-purpose flour (do not use a “self-rising” version).Īmount of flour: The key to a soft loaf that isn’t dense is to use as little flour as possible. Type of flour: A good-quality bread flour is ideal for strong dough. I’ve tried to make the recipe as specific as possible, but here are a few things to keep in mind: Flour But to get a truly special loaf requires some attention and craft. It’s easy as anything to make a decent challah: first-time bakers can usually be successful.
This post is longer than normal, but don’t be daunted! Challah is both simple and complex. This recipe yields a loaf that is my personal favorite: just the right balance of soft, fluffy, chewy, and crusty, with so much great flavor that you could eat it without anything else and be satisfied. There are myriad challah recipes out there, yielding different consistencies, flavors, and shapes. But challah has made its way far outside of Jewish homes, often the preferred base for decadent French toast.
it’s a Jewish specialty that is usually the centerpiece of a Friday-night Shabbat dinner. Normally I wouldn’t think of a loaf of bread as a potluck dish, but challah isn’t just any loaf of bread: a slightly sweetened egg (even sometimes eggless) bread that’s usually braided or sometimes formed into a decorative shape to mark a special occasion.
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