This soft one-rise challah skips the first rise: knead a simple challah dough, braid it right away, and let the loaves rise once, for about an hour, before baking. The recipe makes two medium loaves, dairy-free, and takes about two hours from kneading to cooling rack.
How to tell the challah has risen enough
With a regular dough, the first rise doubles the volume and makes it easy to see when the dough is ready. Here the dough goes straight to braiding, so you check the braided loaf itself. After about an hour somewhere warm it should grow to roughly one and a half times its size and look puffy and soft. Press gently with a fingertip on the side: if the dent fills back slowly and leaves a small mark, it's ready for the oven. If it springs back right away, give it another 15 minutes. If it doesn't come back at all, it has over-risen, so bake it immediately.
What lets you skip the first rise is a long knead, about ten minutes. The kneading builds the gluten that the first rise would usually develop, and the challah comes out soft and stretchy.
How to freeze baked challah
Challah stays soft for a day or two in a closed bag. To keep it longer, freeze it once it has cooled completely, wrapped tightly in an airtight bag, for up to a month. Thaw it at room temperature still in the bag, so the moisture that condenses goes back into the bread. Ten minutes in a 325°F (160°C) oven brings back the crust.
For this week's full Friday night menu, see the Shabbat dinner menu for November 6.
Soft One-Rise Challah
Dairy-free challah dough braided straight after kneading, with a single rise of about an hour. Makes two medium loaves.
- Servings 2 loaves
- Prep 25 min
- Cook 30 min
- Total 1 hr 55 min
Ingredients
For the dough
For brushing
Instructions
In a stand mixer bowl fitted with a dough hook, mix the flour, yeast and sugar. Add the eggs, oil and water and knead for 2 minutes on low speed.
Add the salt and knead for about 10 minutes, until the dough is smooth, soft and pulls away from the sides of the bowl. If it's dry, add a little water.
Divide the dough in two, then each half into three. Roll each piece into a rope about 16 inches (40 cm) long and braid two loaves. Move them to a parchment-lined baking sheet.
Cover with a towel and let rise for about an hour somewhere warm. This is the only rise. The loaves are ready when they have grown about one and a half times and a fingertip dent fills back slowly.
Heat the oven to 350°F (180°C). Brush the loaves with beaten egg, sprinkle with sesame if you like, and bake for 25 to 30 minutes, until deep golden and hollow-sounding when tapped underneath.
Frequently Asked Questions
How long does a one-rise challah need to rise?
About an hour somewhere warm, up to an hour and a half on a cold day. Go by the size and the finger test, not the clock.
Can I knead challah by hand?
Yes. Knead on the counter for about 15 minutes, until the dough is smooth and stretches without tearing. If it sticks, oil your hands lightly instead of adding flour.
Can I braid at night and bake in the morning?
Yes. Braid, cover well and refrigerate overnight. In the morning, take the loaves out and wait about an hour until they warm up and puff, then bake.
Why is my challah dense?
Usually because it didn't rise enough before baking, or because too much flour went into the dough. Soft challah dough should be soft and slightly tacky after kneading.
Comments
0