Bake-At-Home Challah Dough - June 5
Anything but plain, this bad boy is sweet -- but not too sweet. Fluffy and rippable -- but strong enough to support a solid schmear.
This magical lump of pre-challah will arrive frozen and excited for you to braid and bake it!
All you need to do is:
THAW IT: Leave it in the bag and put it in your fridge to thaw at least 8-10 hours (ideally overnight, no worries if it's over 10 hrs) or leave it on the counter for 2-3 hours. Wait till it’s thoroughly squishy.
KNEAD + BRAID IT: Sprinkle your counter very lightly with flour, and plop your dough from the fridge out onto it. Knead for a minute, then divide into strands, and braid! (You can leave it plain or stuff it with all kinds of things - like chocolate chips, apple pieces, raisins, everything seasoning, etc.)
LET IT RISE: Cover your braided challah with a warm, damp towel and let it rise for about 45 min - 1 hour.
PREHEAT + GLAZE IT: Preheat your oven to 325 degrees. If you want to glaze your challah (egg white, oils, etc) now is the time!
BAKE: Put your challah on a parchment, foil, or one-of-those-cool-silicon-things lined baking sheet, and bake in the center rack of your oven for appx 30-35 minutes.Once it’s evenly golden brown on top, remove it and set it on a cooling rack. Do not cover. Allow to cool, then put it in your face 😛
Every oven is different! If you have an oven thermometer to double-check the internal temperature of your oven, we recommend using it.
When your challah is ready, it will be golden on top. If you aren’t sure, carefully take the pan out of the oven and gently tip the challah on its side. Knock on the bottom, and if it sounds hollow, it’s probably ready!
Let your challah cool on a cooling rack before slicing it open.
On the first day, wrap any uneaten challah in foil and leave it on the counter. If you make it to day two or three, we recommend makin’ sandwiches, toast, or french toast.
Water, Yeast, Sugar, Flour, Vegetable Oil, Salt, Shortening.
RCC Kosher certified.