No Schmeer Here Winner – Ruth’s Challah
By Ruth Stuart, No Schmeer Here Winner
Adapted from Bread by Beth Hensperger @1988 Chronicle Press, San Francisco.
Yield: 2 large braided dairy* loaves.
Ingredients
2 tablespoons active dry yeast (1T/pkg)
½ cup sugar or honey (I use honey)
1 tablespoon salt
~4 ½ – 6 cups bread flour (I use Pillsbury or King Arthur– whatever’s available)
4 eggs, extra-large, beaten
1 ¾ cups water hot (115°-120°)
½ cup unsalted butter (1 stick), melted (*use margarine or oil for pareve)
Rich Egg Glaze (see below)
Poppy or sesame seeds (optional)
1. Place yeast, sugar/honey, salt and 2 cups of flour in a large bowl. While whisking, add hot water, melted butter/margarine, and eggs, until smooth, about 3 minutes.
2. Gradually add remaining flour, ½ cup at a time, mixing with a sturdy spoon. Continue until dough is too stiff to stir and it doesn’t stick to the side of the bowl.
3. Lightly flour a board or work table. Turn out dough onto work surface.
4. Knead dough. As you go, add 1 tablespoon of flour to hands and onto dough. Scrape work surface as needed to avoid sticking. Knead about 10 minutes, or until a finger poke springs back readily.
5. Place loaf in a greased bowl, turning once to grease top. Cover tightly with plastic wrap and let rise in a warm place until doubled, at least 1 ½ hours, or overnight. You may oil a Zip-lock bag and put the dough in the bag to refrigerate or freeze for a future date. A refrigerated/frozen dough can be taken out to let rise in the bag (overnight is just right!).
6. Turn out dough onto floured work surface. Separate dough into two equal pieces. Put one aside and repeat following instructions for second loaf. Roll out to a long “snake” and divide into 3 even “snakes”. Take one and elongate it to about 21-23”, placing it diagonally onto the baking sheet lined with parchment paper. Repeat with the other 2 snakes, laying each snake side by side.
7. Pinch the 3 strips together at the top and braid the loaf together, pinching again to close the bottom. Lay plastic wrap over the braid and let rest 1 hour.
8. Preheat oven to 350°. After the hour is over, brush egg glaze over the bread then add seeds, if desired. Place in oven and cook for ~30 minutes or until a deep golden brown. Cool on a wire rack before serving.
9. Rich egg glaze: Separate 1 egg. Add 1 tablespoon of water to yoke and whisk. Save egg white for another time.