Square Challah Draft

How I make it

Dough

1. In a small bowl, mix the yeast, sugar and 1 cup of the water.

2. Put all the ingredients except the salt in a mixing bowl, including the dissolved yeast. Knead on low speed for about 7 minutes.

3. Add the salt and knead for 3-4 more minutes.

4. Cover the bowl with a damp kitchen towel or plastic wrap and let rise in a warm place for about 1½ hours, or until doubled.

Braiding and proofing

1. Punch the dough down with your hands and turn it out onto a lightly floured counter.

2. Divide the dough into 5 balls. Divide each ball in 2, roll each piece into a rope and braid every 2 ropes together.

3. Dust deep loaf pans (12x4 inches and 4 inches deep, 30x10x10 cm) with a little flour and place a braid in each, tucking the ends underneath.

4. Set the pans in a warm place and let the challahs rise uncovered for about 1 more hour, until they rise ¾ inch (2 cm) above the rim.

Baking

1. Preheat the oven to 375°F (190°C). Beat the yolk with the tablespoon of water and brush it over the challahs.

2. Bake for about 50 minutes, until well browned.

3. Take the pans out and set a rack in the middle of the oven. Unmold the challahs and return them to the oven directly on the rack for about 10 more minutes, for a thick, crisp crust.

4. Cool the challahs on a rack.

What I've learned

• The second rise in the pan really matters. I wait until the challahs rise above the rim before they go in the oven.
• For a pareve challah I replace the butter with 1/4 cup corn oil.
• For a single challah I use a fifth of everything, for example 250 g (2 cups) flour, 12 g fresh yeast (or 4 g dry) and 120 ml (½ cup) warm water.