Taka Hallah
Submitted by Copper
Traditional challah bread with saffron, white raisins, and poppy seeds. A slow two-day cold rise develops deep flavor in these golden braided loaves.
YIELD
4 loafsPREP
60 minCOOK
25 minREADY
50 hrsThis challah takes the slow road, and the bread is better for it. The dough rises in the refrigerator over two days, which develops a complex, slightly tangy flavor you’ll never get from a same-day bake. Saffron and a touch of yellow food coloring give the crumb that signature deep golden hue.
White raisins get kneaded into each portion by hand before braiding. Pressing them in during the kneading stage distributes them evenly and keeps them from falling out of the braid during baking.
Each loaf is a four-strand braid: three strands plaited together with a fourth rope laid on top. For holidays like Rosh Hashanah, shape them into round braided loaves instead. An egg wash and poppy seeds before baking give that classic glossy, speckled crust.
Chef Tips
- Keep the dough refrigerated for the full 24 hours between rises. Rushing this step produces a less flavorful, one-dimensional bread.
- Punch the dough down firmly after the first rise to release gas, then let it rise again for another 12 to 24 hours.
- Roll the strands evenly, about 1 inch thick and 8 to 10 inches long. Uneven strands make a lopsided braid.
- Brush the egg wash gently. Pressing too hard deflates the risen dough right before baking.
Variations
- Replace white raisins with dried cranberries for a tart, festive twist.
- Add 1 tablespoon of orange zest to the dough for a citrus-scented challah.
- Skip the poppy seeds and top with sesame seeds or everything bagel seasoning for a savory crust.
Ingredients
Directions
In large mixer bowl, mix 1 1//2 cups flour, sugar, salt, saffron and yeast.
Add oil all at once; gradually add water.
Beat 2 minutes at medium speed of mixer.
Add eggs, ½ cup flour, and food coloring.
Beat at high speed 2 min.
Stir in 2 cup flour, then remaining 2¼ c.
Pat dough and sides of bowl with a little oil Cover with moist towel and regrigerate at least 24 hrs.
The next day: punch down and let rise again in refrig.
12 to 24 hrs.
The next day: flour board; divide dough into 4 pcs.
Press raisins into each section of dough using kneading motion.
Divide each loaf into 4 pcs. (total 16 pcs.).
Roll pcs. about 1 inch thick and about 8 to 10 inch long. Pinch 3 pcs. together at end and braid; pinch 25other end.
Place fourth pc on top of braid and pinch ends.
(For Yom-tov form a round braided loaf.)
Let stand, covered with dry towel, at room temp.
for 1 hr.
Brush with slightly beaten egg and sprinkle with poppy seeds.
Bake at 400℉ (200℃). for 20 to 25 min.
Makes four loaves.
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