|My New Favorite Traditional Challah|
Adapted from Rose Levy Beranbaum
When packing for a business trip I love to start a large bread for my husband to eat while I'm away. Challah is one of his favorites and since it's one of mine as well, I usually manage to eat a few slices myself before slicing, wrapping and freezing the rest. It is traditional for Jewish New Year's to shape the challah in rounds. It is easiest to start by making a 3 braid challah and then coil it around itself and tuck the end underneath.
1/2 cup water
Special Equipment: An insulated baking sheet or two baking sheets, one on-top of the other, lined with parchment. A baking stone or baking sheet
Set aside 1 1/2 tablespoons of the eggs for the glaze.
Mix the dough: In a medium bowl, whisk together the flour and yeast; then the salt.
In the mixer bowl, place the water, eggs, honey, corn oil and vinegar. Add the flour and with the dough hook, mix on low until moistened. On medium (#4 Kitchen Aid) beat for about 5 minutes or until the dough is smooth and shiny. Add flour if necessary until it almost clears the bowl The dough should be just barely tacky. (The dough should weigh about 30.2 ounces / 856 grams.) Form the dough into a ball.
Let the dough rise: Place the dough into a 2 quart dough rising container or bowl, greased lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top of the dough. Cover the container with a lid, plastic wrap or a damp towel. With a piece of tape mark on the side of the container approximately where double the height would be. Allow the dough to rise, ideally at 75 to 80