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Ron's Braided Challah (Ron Ben-Israel) Recipe

Ron's Braided Challah (Ron Ben-Israel) Recipe

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Ingredients:

Serving

1 tbsp sugar
1 3/4 tsp active dry yeast
1 cup minus 2 tbsp water (warm but not boiling)
2 cups bread flour ( scoop and sweep method, un-sifted), plus more for dusting
2 cups semolina flour ( scoop and sweep method, un- sifted)
1 1/2 tsp sea salt
1/4 cup olive oil, plus more to drizzle
1 1/2 tbsp honey
2 large egg yolks
1 large whole egg
3/4 cup raisins , optional
1 yolk
1 tbsp cream or milk
sesame seeds, for sprinkling , optional

Directions:

For the sponge starter: Add the sugar and yeast to the warm water. Mix to dissolve. Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk. The mixture should look like a thick pancake batter. Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour. This sponge will give the challah a rich flavor and will extend its shelf life.
Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl. Add the sponge starter, oil, honey, yolks and egg. Mix on low speed with the dough hook until the ingredients seem to come together. Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes. The dough should be smooth and satiny, and have a nice stretch.
Shape the dough into a ball and place it back in the mixer bowl. Sprinkle a bit of olive oil and turn the dough so it's lightly coated. Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours. To test, lightly poke a finger in the dough. It should be relaxed and not pull back to shape immediately.
Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast. If using, sprinkle the raisins onto the dough and press them into it.
Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate. Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper. Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours.
Preheat the oven to 450 degrees F as the challah rises.
Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven. Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes. The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside. Cool on a rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3279.46 Kcal (13730 kJ)
Calories from fat	762.86 Kcal
		% Daily Value*
Total Fat	84.76g	130%
Cholesterol	563.55mg	188%
Sodium	3757.22mg	157%
Potassium	1605.55mg	34%
Total Carbs	553.02g	184%
Sugars	33.67g	135%
Dietary Fiber	30.23g	121%
Protein	97.2g	194%
Vitamin C	6.7mg	11%
Iron	17.8mg	99%
Calcium	181.7mg	18%

Amount Per 100 g
Calories	285.82 Kcal (1197 kJ)
Calories from fat	66.49 Kcal
		% Daily Value*
Total Fat	7.39g	130%
Cholesterol	49.12mg	188%
Sodium	327.45mg	157%
Potassium	139.93mg	34%
Total Carbs	48.2g	184%
Sugars	2.93g	135%
Dietary Fiber	2.63g	121%
Protein	8.47g	194%
Vitamin C	0.6mg	11%
Iron	1.6mg	99%
Calcium	15.8mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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