Challah Bread (for KitchenAid)
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Yield: 1 large braided loaf
5-6 c. bread flour
2 T. vital wheat gluten
1-1/2 t. salt
1/2 tsp. ground ginger
2 Tbsp. active dry yeast (I use rapid-rise)
1-1/2 c. lukewarm water minus 2 Tbsp.
2 Tbsp. lemon juice
2 T. honey
3 T. oil
3 eggs, beaten (reserve 1 egg yolk for glaze)
1/4 c. poppy seeds (optional)
With standard mixing attachment, thoroughly combine first four ingredients
into large mixing bowl. Add yeast and combine thoroughly. Add remaining
ingredients; mix only until dough starts to form a ball -- approximately
10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 8-10 minutes.
Remove dough to greased glass container; cover loosely with tea towel or
plastic wrap. Set in a warm, draft-free location until doubled in bulk;
punch down. Repeat.
Divide dough into three equal-sized pieces. Shape pieces into ropes, about
20-24" long. Braid pieces together to form a loaf. You may connect the
ends of the braid to form a circular loaf or leave the braid straight. If
you make the circular loaf, make sure the ends of the braid are firmly
pressed together (use a few drops of water to "cement" the pieces). Place
on lightly greased (I use cooking spray) cooking sheets. Place in warm,
draft-free location for the final rise. Cover loosely with tea towel or
plastic wrap until loaf is doubled in size.
Preheat oven to 500F while dough is rising.
When the braid has doubled in size, combine the reserved egg yolk with 1
Tbsp. of water. Mix well; then brush the top of the braid with the glaze.
Sprinkle poppy seeds on top, if desired.
Turn heat down to 375 (or 350 if using convection); immediately uncover
braid and place into oven for 35-45 minutes, until crust has turned a nice
golden brown. Remove braid to racks to cool thoroughly.
Allow braid to cool for at least 60 minutes before slicing. If freezing for
later use, cool thoroughly (about 2 hours).
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