toast, anyone?

this type of challah is common to jewish bakeries where i live and is often called a bulke challah. because of its shape, it is typically sliced and used for toast and sandwiches — the braided kind, which is usually torn into individual pieces, being mostly reserved for the weekly sabbath, weddings and holidays.

the following recipe is my preferred one for a standard all purpose challah. it can be made bulke style in a loaf pan or braided and baked free-form. sliced thickly, bulke challah also makes the best french toast (pain perdu)!


bulke style challah

baked in a loaf pan to provide structure and shape, this loaf slices up easily and freezes quite well. it is the typical everyday egg-rich challah we like most in my town.

makes 1 large challah loaf

ingredients:

2 tsp yeast, *instant or active dry
1 tsp sugar
1/2 c warm water

1/2 c warm water
2 eggs plus 1 extra yolk
1/2 c vegetable oil
1/4 c to 1/3 c sugar (1/4 c is not very sweet)
2 tsp salt

3 1/2 c - 4 1/2 c* all purpose or bread flour
*add more as needed

1 egg yolk + 2 tsp water
sesame or black poppy seeds

method:

see this post for how to make the challah

to make the bread, separate the dough into 3 equal sized balls.

in a greased large 9 1/4" x 5" loaf pan, place the three balls side by side and then use some vegetable oil to coat them all over. you need to do this step to prevent the dough from sticking.

place plastic wrap loosely over the bread and let it rise for about 45 minutes or until it has risen again. don't let it overproof; it will rise more in the oven while baking.

make your egg wash and coat the loaves well. sprinkle with either poppy seeds or sesame seeds.

bake at 375 F for 10 minutes and then about 25 to 30 minutes at 350F or until golden brown and internal temp is 180F.

remove from oven and let sit 5 minutes. then place on a rack to cool completely.

slice and use for toast or sandwiches!

enjoy!