Se son: All | Active Time: 45 minutes | Tot l Time: 5 hours 15 minutes, plus time to cool | Difficulty: 3 (Moder te)
Se son: All | Active Time: 45 minutes | Tot l Time: 5 hours 15 minutes, plus timeH tooney cool | Difficulty: Tahini 3 (Moder Cte) hallah
M kes 2 medium ch ll hs
Se son: All | Active Time: 45 minutes | Tot l Time: 5 hours 15 minutes, plus timeH tooney cool | Difficulty: Tahini 3 (Moder Cte) hallah CLAIRE SAFFITZ 1½ te spoons ctive dry ye st I love to bake challah but hardly ever made it the same way twice. I M kes 2 medium ch ll hs (0.18 oz / 5 ) always added extra-virginTHE olive oil SWEET and honey for flavor, but TASTES constantly Honey Tahini Challah ½ cup honey (6 oz / 170 ) changed everythingOF else, trying THE to find the formula NEW that would produceYEAR ½ cup t hini (4.5 oz / 128 ) a flavorful loaf with a bready but light crumb and super shiny crust. In M kes 2 medium ch ll hs 1½ te spoons ctive dry ye st I love to bake challah but hardly ever madepursuit it the of samethis goal, way onetwice. day I I added tahini to the dough on a whim. It 3 l r e e yolks (1.8 oz / 50 ), (0.18 oz / 5 ) always t room addedtemper extra-virginture olive oil and honeyimparted for aflavor, subtle but sesame constantly flavor—a natural fit for challah since I like ½ cup honey (6 oz / 170 ) changed everythingSe son: All | else,Active trying Time:Se 45 toson: minutes find All |the to Active | load Tot formula Time: lthe Time: top45 that 5 minutes hours with would 15 sesame |minutes, Tot produce l Time: seeds—but plus 5time hours to 15coolalso minutes, | such Difficulty: plus silky time 3 richness(Moder to cool te) | that Difficulty: I 3 (Moder te) ⁄ cup extr -vir in olive oil (2.6 oz / 73 ), 1½ te spoons ctive dry ye st ½I lovecup t tohini bake (4.5 challahoz / 128 ) but hardly ever madeaplus flavorful moreit the for sameloaf the bowlwith way a twice. bready I but light crumbdecided and I’d super only evershiny make crust. challah In with it again. 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Knead the mixture 2 te spoons Di mond Cryst2 te spoonsl kosher Di s mondlt Cryst l kosher s lt whisk ⅓ cups of the flour ( oz / insideg) and the salt bowl just severalto combine. times until you have a cohesive dough with a few M ke the dou h: To the bowl with the yeast(0.21 oz mixture, / 6 ) add the(0.21 honey, oz / 6 ) Dissolve the ye st: InDissolve a small the saucepan, ye st: In gently a small warm saucepan, ¼ cup gentlywater warm ¼ cup water tahini, egg yolks, olive oil, of the wholeMake eggs, a andwell ½in cupthe centerroom of the flour andfloury pour spots. in the Turn egg mixture.the dough Mix out onto a generously floured work surface Ses me seeds, for sprinklinSes me the seeds top , for sprinklin( oz the/ topg) over low (heat, oz / swirling g) over the low pan, heat, just swirling until it’s the lukewarm pan, just butuntil it’s lukewarm but with a wooden spoon, starting in the centerand knead, and working adding outward more as to necessary to prevent sticking, until the dough temperature water ( oz / g) and whisk to combine. In a large bowl, not hot (if you havenot an instant-readhot (if you have thermometer, an instant-read it should thermometer, register about it should register about incorporate the flour, until you have a shaggyis very dough.soft, smooth, Knead supple, the mixture and just a little bit tacky, to minutes whisk ⅓ cups of the flour ( oz / g) and salt just to combine. °F). You can warm the°F). water You can in the warm microwave, the water too, in the but microwave, beware of too, but beware of inside the bowl several times until you have(when a cohesiveyou poke dough a finger with into a thefew ball of dough and remove it, the dough Make a well in the center of the flour and pour in the egg mixture. Mix overheating. Pour theoverheating. water into Poura medium the water bowl into and a whisk medium in the bowl yeast and whisk in the yeast floury spots. 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B READS AND SA VORYB READSB AKING AND SA VORY B AKING 295 295
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slight impression. (At this point, the dough can be tugging on the strands lightly to make a tall, three- covered with plastic wrap and refrigerated up to dimensional braid. Pinch the ends together to seal hours.) and tuck them underneath the braid, then reverse the process with the other half of the strands. Pinch and Portion the dou h: Uncover the dough and use your tuck the other end. Repeat with the remaining dough fist to punch it down lightly to expel some of the strands to make the second loaf. gases that built up during the first rise. Turn the dough out onto a clean, unfloured surface. Divide the Let the dou h rise second time: Cover the two braids dough in half and then divide each half into equal loosely with plastic wrap and let them sit in a warm pieces to get portions. 3 Roll out each portion into place until they have expanded to about ½ times a strand about inches long, pressing down on the their original size, to hours (if the dough was ends as you roll to create a rope that’s thicker in the refrigerated overnight, this step could take minutes midsection and tapers off at the ends (the unfloured to hour longer). surface provides traction for the dough so it stretches Prehe t the oven nd m ke the e w sh: Arrange more easily). Dust the dough strands lightly with flour two oven racks in the upper and lower thirds of the and roll to coat, then place of the dough strands oven and preheat to °F. In a small bowl, beat the side by side on a parchment-lined baking sheet and remaining egg with a fork until smooth. the other on another parchment-lined sheet (the dusting of flour will keep the strands more defined in Finish the ch ll hs nd b ke: Uncover the dough the baked challahs). and brush the surfaces of both loaves with the egg. Sprinkle generously with sesame seeds and bake the Br id the ch ll hs: Working with one loaf at a time, challahs until the surfaces are shiny and deep golden begin to braid the strands starting in the middle, brown, to minutes, switching racks and rotating lifting and moving the outer strand to the center, the pans front to back after minutes. Let cool alternating from left to right with each pass and completely on the baking sheets.
3 You could divide the dou h in thirds lon er on the second rise nd lon er in nd m ke one i nt lo f inste d of two the oven. Use the s me size nd color sm ller ones. Keep in mind it will t ke indic tors to uide you on doneness.
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