Breads Yeast: Challah 07 by Recipe Cottage

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	Challah 07

		Challah 1 1/2 tbsps active dry yeast 1/2 c warm (105 to 115 degrees F) water 1/3 cup sugar 1 stick (4 oz) unsalted butter 1/2 c cream 1/2 c skim milk 1 tbsp honey 2 1/2 tsps salt 4 lg eggs 6 1/2 c bread flour 1 lg egg 1 egg yolk 1 tbsp cold water Proof the yeast with water and a pinch of sugar. Let the mixture rest for 5 to 10 minutes, or until it begins to foam. Cut butter into small pieces and heat with cream and milk (original recipe called for 1 cup of whole milk) until melted and milk is warm to the touch. (If it is too warm, let it cool to 110 deg F or less.) Add sugar, honey, salt, and yeast. Mix well. Add eggs, mix again. Start adding flour, 1 cup at a time until the mix can no longer be easily stirred. Turn dough out onto a floured surface and knead in as much flour as needed to make the dough elastic and smooth (do not always have to ad 6 1/2 cup of flour). Cover and rise till double. Punch down, let rise until double again. Punch down, separate into two pieces. Separate each piece again into six equal pieces. Roll each piece into a smooth log about the length of your forearm. To Braid Six Strands A. Pass the second strand from the right over to the far left position. B. Pass the strand on the far right over the two strands now on its immediate left. C. Pass the second strand from the left over to the far right position. D. Pass the strand on the far left over the two strands now on its immediate right. Transfer loaf to a baking sheet lined with parchment paper. Plump back into shape if necessary. Lightly oil the surface of the dough, cover with plastic wrap, and let rise until almost double. Preheat oven to 350 deg F. Mix together glaze ingredients and put it through a sieve. Brush the top and sides of the challah with glaze, wait 5 minutes, and brush again. Bake for 20 minutes, then apply glaze loaf again, making sure to cover the newly exposed inner dough. Bake another 15 or 20 minutes, until loaves are golden brown and sound hollow when thumped on bottom. If loaves darken too rapidly, tent loosely with aluminum foil. Cool before slicing. Once cut, loaves should be stored in plastic bags. Slightly stale bread can be used for French Toast.