Ricetta della challah rotonda

Ingredienti

• 250 g Warm water (or milk) (about 110F)
• 9 g Instant dry yeast
• 40 g Honey or sugar
• 40 g Oil or Butter (cooking or olive)
• 100 g Eggs
• 500 g Bread flour (or all-purpose flour)
• 9 g Salt

Preparazione

1. 1

   --- Challah Dough ---

2. 2

   Yeast mixture - In a large bowl or measuring cup, combine warm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.

3. 3

   Dry ingredients - Measure the flour and salt in a mixing bowl of a stand mixer with the dough hook attachment on medium speed.

4. 4

   Combine - Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated.

5. 5

   Knead - Then, knead on medium speed for 6 to 8 minutes until smooth and elastic.

6. 6

   Bowl - When the dough is smooth, soft, and elastic. Shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

7. 7

   Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.

8. 8

   Divide - Transfer to a well-dusted work surface. Press down and shape it into a log. Then, divide the dough into three portions for three-braided round challah or divide into four for four-braided round challah.

9. 9

   Strand - Shape each portion into a ball. Press the ball as flat as you can, then roll like a jelly roll from the top to the bottom. Then, roll each into a 26-28-inch-long thin strand.

10. 10

    --- Braiding round challah ---

11. 11

    3 braid round challah - Place the three strands on the table and braid them from the top to the bottom like you braid your hair. Then, shape it into a coil from one end to the other, making sure the end is properly tucked under so it does not open during baking.

12. 12

    4 braid round challah - Place two strands parallel to each other on the table and place the other two strands across, overlapping the other two in the center. Then, create a coil starting from one side to the other and vice versa, as shown in the video or progress pictures. Make sure to tuck the ends under.

13. 13

    --- Proof & bake ---

14. 14

    Proof - Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can also place the dough in an 8-inch round baking pan.

15. 15

    Oven - About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4

16. 16

    Bake - Brush the bread with a beaten egg. Then, bake each loaf on the center rack of the oven for 35 to 40 minutes.

17. 17

    Cool - Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.