Sorry for the cheesy name, but I just couldn’t help myself. This challah has so many eggs (six) and then one more for the wash! And not whole eggs either, only the egg yolks. (everybody knows thats the tasty part anyways) Adding eggs to bread makes gives it a very soft fluffy texture, similar to cake. This challah’s crumb is extra soft and chewy. It’s really wonderful. I’ve been on a bit of an unhealthy baking binge, so I promise I will soon post about healthier options!
Ingredients: (16 challah rolls or 3 small loaves)
900 g All Purpose Flour
2 Tbs Sugar (3 if you prefer a sweeter challah)
1 Tbs Salt
21 g Active Dry Yeast
150 g Vegetable Oil
30 g Shortening
2 cups Warm Water
6 Egg Yolks (SAVE the eggs whites for my next recipe(angel food cake))
1 Egg for Egg Wash
Put all dough ingredients in your electric mixing bowl and mix first by hand to incorporate all ingredients. Then using dough hook attachment knead your bread until is smooth and elastic. You may need to add a tablespoon of water. Transfer to oiled bowl and cover. Let rise for 1 hour. Dump dough onto counter and fold over itself a few times. Return to bowl and cover, let it rise until it has at least doubled in size, about an hour. Shape bread how ever you’d like. Either the round method as I used, or 3 string braid, or even just small spheres. Use a serrated knife to cut dough into pieces to braid with. Let bread rest for 30 minutes and Preheat oven to 350F. Right before baking baste your breads with egg walk and sprinkle with sesame seeds. For rolls bake for 18 minutes. For loaf bake for about 30 minutes. Cool before eating!