Sponge Started Challah Bread Kosher Recipes

SPONGE STARTED CHALLAH BREAD - KOSHER

Steps:

• SPONGE:
• 1. In the bottom of an electric mixing bowl, mix first 4 ingredients together in order of appearance.
• 2. Add only 1 cup of flour to yeast liquid, lightly mixing with a rubber spatula.
• 3. Sprinkle Remaining 1 cup of flour over mixture and set aside.
• 4. Let rise (in cool oven or other dry room temperature place) for 30min.
• When cracks form in flour, your yeast is doing it's job!
• DOUGH:
• 1. On top of the sponge, layer next 4 ingredients in bowl. Make sure salt does not touch yeast mixture.
• 2. STIR in mixer until everything is incorporated (1min) and then MIX on medium until dough begins to ball up.
• This takes 6-8min. If you have to add the 1/4 water, do it a table room at a time (I use a spray bottle) and mix for 1 min, then let it rest of 1 min to let the water soak up.
• The dough should pull away from sides of bowl, not be too tacky, and be elastic.
• 3. Turn out dough (you may not need ANY flour for this) and kned by hand into a round ball (only 4-6 strokes).
• 4. Spray mixing bowl with PAM (or butter) and place dough ball in bowl.
• 5. Cover with plastic wrap and let rise until ABOUT double (1 1/2 - 2 hours).
• 6. Gently deflate and repeat rise a second time.
• 7. Deflate again and tun out onto counter, again, you probably won't need flour, it's a really tight dough!
• 8. Divide dough in 1/2 and work each half into desired shape.
• 9. Cover and let rise a THIRD time (double, 1.5-2 hours).
• Topping:.
• 1. Mix egg yolk and water.
• 2. Brush GENTLY on top of loaf (do not deflate).
• 3. Sprinkle seeds (if desired).
• BAKE: place in PREHEATED 400 degree oven, then immediately turn heat down to 350 (325 convection) and bake for about 30min. Bread will sound hollow and thermometer will read 190- 200 (it will coast up to 205).
• REMOVE from oven and let cool before taking out of pan -- ENJOY!
• You can FREEZE dough (up to one month) after 2nd rise by wrapping air tight. Let it thaw out overnight in the fridge and them shape, rise, bake - a GREAT way to get the prep work done ahead of time and always have fresh baked bread!

RON'S BRAIDED CHALLAH

Steps:

• For the sponge starter: Add the sugar and yeast to the warm water. Mix to dissolve. Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk. The mixture should look like a thick pancake batter. Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour. This sponge will give the challah a rich flavor and will extend its shelf life.
• Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl. Add the sponge starter, oil, honey, yolks and egg. Mix on low speed with the dough hook until the ingredients seem to come together. Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes. The dough should be smooth and satiny, and have a nice stretch.
• Shape the dough into a ball and place it back in the mixer bowl. Sprinkle a bit of olive oil and turn the dough so it's lightly coated. Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours. To test, lightly poke a finger in the dough. It should be relaxed and not pull back to shape immediately.
• Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast. If using, sprinkle the raisins onto the dough and press them into it.
• Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate. Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper. Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours.
• Preheat the oven to 450 degrees F as the challah rises.
• Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven. Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes. The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside. Cool on a rack.