Ella Rosky's Challah
I have no idea who Ella Rosky is, but her recipe is AMAZING! I have been making it for many years and always get compliments.
I have no idea who Ella Rosky is, but her recipe is AMAZING! I have been making it for many years and always get compliments.
- Carbohydrate 34.0068250004113 g
- Cholesterol 42.3 mg
- Fat 23.1056100621819 g
- Fiber 1.48815002239742 g
- Protein 6.3496250004889 g
- Saturated Fat 3.36870200857872 g
- Serving Size 1 1 Serving (106g)
- Sodium 19.3428666685291 mg
- Sugar 32.5186749780139 g
- Trans Fat 0.915450001700131 g
- Calories 369 calories
Step-by-step
- Slowly add four more cups of flour to the mixture (for a total of 7 cups).
- Mix well.
- Knead until elastic (about 10 minutes).
- Let rise for 40 minutes in a draft-free place.
- Punch down and knead for about 5 minutes.
- Form into 2 to 4 braided loaves.
- Let rise for another 30 minutes.
- Brush with egg yoke glaze (1 egg & 1 tsp. of water).
- Sprinkle with sesame seeds or poppy seeds (optional).
- Bake at 350 degrees Farenheit for 20 to 25 minutes.
- If you thump it gently and it has a hollow sound, it is done.
Using water that exceeds 110 degrees Fahrenheit will instantly kill the active dry yeast, halting fermentation before the dough even begins. Precision matters when working with enriched doughs. Thermometers remove the guesswork from water temperature. Active dry yeast requires specific conditions to metabolize sugars effectively. Allowing the yeast mixture to sit undisturbed for precisely 12 minutes ensures a vigorous foam develops. Skipping this diagnostic step risks heavy, dense loaves that fail to rise properly in the oven.
Managing Flour Absorption
Adding all seven cups of flour at once overloads the gluten network and creates stiff, unmanageable dough. Gradual incorporation allows the liquids to hydrate each protein strand evenly. Kneading for a full ten minutes builds the necessary elastic matrix required to trap expanding gases during proofing. Room temperature eggs, ideally around 70 degrees, incorporate smoothly without seizing the oil. Punching down the dough after the initial forty-minute rise releases accumulated carbon dioxide. A secondary five-minute knead redistributes the yeast and refines the crumb structure before shaping.Adapting Fats and Dietary Needs
Vegetable oil provides a neutral flavor profile and keeps the crumb soft without relying on dairy fats. Neutral canola or grapeseed oils function well interchangeably at a one-to-one ratio. Replacing traditional egg washes with alternative liquids alters the final crust coloration significantly. Water mixed with plant-based milk achieves a golden sheen on the braided surface during baking. Sesame seeds or poppy seeds applied before baking add textural contrast to the soft exterior crust.Baking and Doneness Cues
Preheating the oven to 350 degrees Fahrenheit guarantees even thermal expansion during the critical initial minutes of baking. Tapping the bottom crust provides an auditory indicator of doneness. Hollow sounds confirm internal moisture has evaporated sufficiently. Monitoring the bake time between 20 and 25 minutes prevents over-browning the exterior before the center finishes cooking. Pausing sliced portions alongside sharp mustards or cured meats balances the inherent sweetness of the crumb.
