Cody Casey
Challah is a traditional Jewish bread that is often braided and baked in a loaf pan. It is made with egg-based dough, which is what gives it its characteristic rich, golden colour. The braiding technique used to shape the dough can vary, but the most common method involves creating a simple criss-cross pattern with the strands of dough. While challah is typically baked in a loaf pan, it can also be baked directly on a baking sheet without the use of a pan.
Can I make challah in a loaf pan?
| Characteristics | Values |
|---|---|
| Baking challah in a loaf pan | Possible |
| Braiding the dough | Possible |
| Dough rising in the pan | Possible |
| Dough shape | Retained after baking |
| Loaf pan size | 8"x4", 9"x5", 9"x3", 8"x3", 8"x2" |
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What You'll Learn
Braiding the dough
First, divide the dough into the desired number of strands or ropes. For a simple three-strand braid, divide the dough into three equal pieces. For a more intricate braid, you can create six strands and secure them at the top, labelling them 1 to 6 from left to right.
Next, begin the braiding process. For a three-strand braid, simply braid the strands together, then tuck the ends under. If you are using six strands, follow these steps: strand 1 goes over strand 6, and strand 6 goes over strand 1 in a simple criss-cross. Then, bring strand 1 down between strands 2, 3, and 4, 5, and bring strand 3 over in place of strand 6. Repeat the process with strand 1, bringing it down between strands 2, 3, and 4, 5, then bring strand 4 over in place of strand 1. Continue this pattern until you reach the bottom, then tuck the seams at the top and bottom under.
Once the braiding is complete, the challah is ready to be placed in the loaf pan for proofing and baking. You can also twist the strands together or create other decorative shapes before placing the dough in the pan.
Remember, the beauty of challah is in the braiding, so feel free to experiment with different braiding techniques and strand arrangements to create unique and impressive loaves.
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Greasing the pan
First, choose a suitable greasing agent. You can use softened butter, vegetable shortening, or cooking spray. These will create a non-stick layer on your pan, making it easier to remove the challah after baking. Spread the agent evenly across the base and sides of the pan, ensuring all surfaces are coated.
Next, consider lining your loaf pan with parchment paper. This adds an extra layer of protection against sticking and makes cleanup even easier. Cut a piece of parchment paper to fit the bottom of your pan, then grease the paper and the sides of the pan again. This ensures that every surface your dough touches is non-stick.
If you're using a loaf pan with intricate designs or textures, pay extra attention to greasing all the nooks and crannies. You can use a pastry brush to get into the small crevices, ensuring that no spot is missed. This will help ensure that your challah releases easily from the pan, preserving the shape and design you worked so hard to create.
Finally, don't over-grease the pan. A light, even coating is all you need. Excess grease can cause your bread to fry at the bottom or sides, resulting in an uneven bake and an unpleasant taste. Once you've greased the pan, simply add your braided challah dough, let it proof, and then bake according to your recipe's instructions.
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Egg wash
An egg wash is an essential step in making challah bread. It gives the loaf a deep amber hue and a signature glossy finish. The egg wash also helps prevent the loaf from drying out during the second rest.
To make an egg wash, beat an egg with a teaspoon of water until fully combined. You can also add a little sugar to the mixture for a shinier finish. Using a pastry brush, gently brush the egg wash all over the challah, being careful to avoid excess dripping at the bottom of the loaf. You can also sprinkle the loaf with sesame or poppy seeds after applying the egg wash.
For an even glossier finish, you can apply a second coat of egg wash before baking. This technique, known as a double egg wash, involves brushing the egg wash on the challah before it rises and again after it rises, right before placing it in the oven.
In addition to its aesthetic benefits, the egg wash also enhances the flavour and texture of the challah. Eggs, especially their yolks, contribute flavour, colour, richness, and tenderness to the bread. They also help to slow staling, ensuring that your challah stays fresh for longer.
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Baking time and temperature
When baking challah in a loaf pan, the baking time and temperature will vary depending on the size of the loaf pan and the number of braids in your challah. Most recipes recommend baking the challah at two different temperatures. First, preheat your oven to 400°F and bake the challah for 10 minutes. Then, reduce the temperature to 350°F and bake for an additional 25 minutes. This results in a total bake time of 35 minutes.
However, some recipes suggest a slightly lower initial temperature of 350°F for 20 minutes, followed by a reduction to 300°F for another 20 minutes. This method results in a longer total bake time of 40 minutes.
It's important to note that the challah should be brushed with an egg wash before baking, which helps prevent the loaf from drying out. Additionally, the challah should be allowed to rest and rise for about 3 to 4 hours before baking, as this allows the dough to puff up and develop more flavor.
To ensure your challah is baked through, it's recommended to use a thermometer to check the internal temperature. The challah is done when the thermometer inserted into the center reaches a temperature of 190-200°F.
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Dough preparation
Challah is a beautiful egg-based bread made for the Jewish Shabbat and most Jewish holidays. It is often baked in a loaf pan, making it perfect for sandwiches.
Step 1: Combine the yeast mixture
In a mixing bowl or measuring cup, combine warm water (around 110°F), yeast, honey, oil, and eggs. Stir the mixture and set it aside to foam for about 3 minutes.
Step 2: Mix the dry ingredients
In a separate large bowl or stand mixer, measure out the flour and salt. You can also add sugar to this mixture, as some recipes suggest.
Step 3: Combine wet and dry ingredients
Add the yeast mixture to the flour mixture and combine well. You can start with a beater on your mixer, and then switch to a dough hook if using a stand mixer. If mixing by hand, drizzle in a cup of water and use a wooden spoon or your hands to mix the ingredients into a shaggy mass.
Step 4: Knead the dough
Transfer the dough to a well-dusted worktop and knead it for 5 to 7 minutes, or use a stand mixer for 4 to 5 minutes. Knead until the dough is soft and shiny, and slightly sticky.
Step 5: First rise
Shape the dough into a ball and place it in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover the bowl with plastic wrap or a plastic bag. Let the dough rest and rise for about 30-60 minutes, or until it has doubled in size.
Step 6: Braid or shape the dough
After the first rise, you can divide the dough into three equal pieces and braid it. Alternatively, you can shape it in other ways, such as twisting, rolling into a rectangle, or folding it like an envelope.
Your challah dough is now ready to be placed in a loaf pan for baking!
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Frequently asked questions
Yes, you can make challah in a loaf pan. It is recommended to use an 8"x3" or 8"x2" loaf pan, but a 9"x5" loaf pan will also work.
First, grease the loaf pan and line it with parchment paper. Then, braid the challah dough and place it in the pan. You can also roll the dough into a rectangle and fold it like an envelope, or roll it into one strand and twist it. The challah will rise to fill the pan and be decoratively shaped on top.
Preheat the oven to 400°F and bake the challah for 10 minutes. Then, reduce the temperature to 350°F and bake for an additional 25 minutes. The challah is done when a thermometer inserted into the center reaches 190°F.
