How to Make an Artisan Challah Roll

When bakers approach bread making as an art, the resulting bread is usually a work of art itself. Artisan bread typically includes all the rustic characteristics you might expect, including whole grains and other natural ingredients. Challah bread is a traditional Sabbath bread, eaten by Jewish people on weekly Sabbaths and annual holy days. With its braided, golden crust, Challah lends itself easily to the artisan bread category. Does this Spark an idea?

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1 package yeast
2 tbsp. cooking oil
1/4 cup honey
1 egg
2 tbsp. vital wheat gluten
1 tsp. coarse salt
2 1/2 cups whole-wheat flour (plus additional for kneading)
Wooden spoon
Pastry brush
Butter

Instructions

- 1
  
  Mix 1 cup warm water (approximately 110 degrees F) and a package of yeast in a large bowl. Leave the yeast mixture standing until small bubbles appear.
- 2
  
  Add 2 tbsp. oil and 1/4 cup honey to the bowl, and mix well. Add an egg, 2 tbsp. gluten and 1 tsp. coarse salt to the bowl also, and mix again.
- 3
  
  Mix in 2 1/2 cups whole-wheat flour, stirring well with a wooden spoon.
- 4
  
  Turn the dough out onto a counter, and knead it gently with your hands. Add additional whole-wheat flour to the dough as necessary until it does not stick to your hands or the counter. Continue kneading the dough for about five to eight minutes.
- 5
  
  Place the dough in a greased bowl, and allow it to rise for about two hours.
- 6
  
  Punch down the dough, and separate it into three equal parts. Roll each dough piece into a tube about 10 inches long.
- 7
  
  Place the dough pieces side by side on a baking sheet, and cross one of the outside pieces of dough over the middle piece about 3 inches away from the ends. Cross the other outside piece over the middle piece to begin braiding the pieces. Continue braiding the dough toward the closest end, and then pinch the pieces together when you reach the ends.
- 8
  
  Braid the pieces toward the other ends in the same fashion, and pinch the dough together on that end.
- 9
  
  Allow the braided Challah to rise for about 30 minutes, and then bake it at 375 degrees F for 20 to 30 minutes.
- 10
  
  Remove the Challah from the oven when it looks golden brown and the bread sounds hollow when you tap it lightly.
- 11
  
  Pass the bristles of a pastry brush over solid butter, and brush the butter onto the warm crust of the Challah. Cover the crust with butter to make it look rich and shiny.
- 12
  
  Cool the Challah before slicing it.

Comments

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