Hi Michael: The Challah looks great. In fact a perfect Braiding job.
I'm not an expert but you will have much help, I'm sure.

If it is very dense, maybe it could have risen a bit more, before Baking.
They will probably want to know the recipe.
LOU

They look lovely, I especially like the double braid. Looking at the pictures before proofing and ready to go in the oven, they look sufficiently risen. The crumb looks lovely too. If you are not happy with the texture of the bread, perhaps it is just the recipe. I have several different challah recipes, some are firmer and denser (less egg and butter) and some are lighter and airier (more egg and butter). My favorite recipe has 1/2 cup butter, 1/4 cup oil, and 8 eggs to 10 cups of flour (among other things). It is very rich, moist, and soft with a fine crumb and tiny air holes. Yours looks very much like mine after baking.

Michael, that's what ours looked like from baking class. And that double twist is a cutie pie.

While this picture makes the section on the left look rounder, in reality, it really was an oval loaf. And the left one is NOT buttered, so pictures do lie. Not liking challah very much I didn't pay as much attention as I could have.

I can't help ya much either since the recipe my family decided they liked is more of a brioche. Yours looks perfect, IMHO.

Michael: Ingredients ???

Hawk,
The recipe was basically the following list although a little flour was tossed into the mixer as needed. It's a fairly firm dough, meaning it's not sticking to the board.

1 1/2 cup water
about 5 tsp active dry yeast

1 1/2 eggs (the other half reserved for wash)
3 yolks
1/4+ cup veg oil
1/3+ cup sugar
Approx 6 1/2 cups bread flour
1 Tbl salt

Bloom the yeast in water add all the rest of ingredients,
Dough hook about 15 minutes to develop and pull thin (you know the drill),
Rise to about triple size,
Punch and divide,
Rest for 15 minutes

Form the 3 loaves
Egg wash
Proof to nearly double size(I used the oven turned off with an electric pad and a few alternating pots of boiling water inside to create some steam.
Take out from proof for a few minutes to allow first egg wash to dry and then add another wash for gloss,
Bake at 350 until done (about 35 to 40 minutes, I don't remember)
I put them under a hot broiler for a few seconds to create the dark high spots.

That's it. This is a pretty straight jewish recipe, no butter or ham slices.

Michaelp

The proportions in the recipe look about like what we use. The results look good though it could be a bit airier. Challah doesn't have big airbubbles usually. It gets a fine structure because of the rolling of the dough into ropes and braiding I think.

15 minutes on the dough hook sounds overly long, that might over work the gluten a bit. We have been doing ours in the bread machine but I think if I did it in the mixer I would probably knead with the dough hook 4 or 5 minutes, let it rest for 10-15 and then knead again for another 4 to 5.

We have been doing the 6 strand braid instead of 3. The texture of the challah comes out better with the 6 strand.

jcrowley99

Would you please post your challah recipe? It sounds divine!
Thanks so much...in advance.

Michael, you are shameless. Those are stunning loaves!

I'm on the downstairs puter - DH has the sound turned off. How does this Youtube video look/sound for plaitting (heh heh I know where that one hits) six strand challahs? Does anyone have anything better? Sorry to hijack, Michael. Beat me with a challah or better yet, a baguette.

Here is a link that might be useful: Youtube how to do a six strand challah

You dirty hijacker! Have I got a baguette for you!

Absolutely gorgeous loaves!! Love the double braid and first time I've seen that technique!

Michelle

I looked at the video and although good stuff, her counting method was really confusing. In an attempt to rejack the thread (wow, there's one for Jessy to play with-so to speak), I found a video that has even better detail

michaelp

Here is a link that might be useful: another 6 braid video

The second video (the one michaelp posted) shows the 6 braid method I use. Once you get use to it it goes pretty quickly.

The sound is out of sync on the first video which makes the counting method seem confusing. (She must always start counting left to right but only the first time does that match up with her pointing - after that the counting voice started after she had poked the first strands). I think she is always lifting the forth strand from the left, passing the first from the left under it and all the way to the right and then putting it back down where it came from (where it becomes the third from the left since one strand changed sides). I don't think that works out to be equivalent. It looks like the result is strands that aren't wound around each other as much.

I've seen that second video before but it confuses me....can someone pweeze do a summary of something like

#6 over to the far left
#2 over right, past two strands
#1 over to the right

etc. 'cuz I just can't get Maya's pattern down!

Thank you sir may I have another.

Michael, do you know what the base was for the veggie chopped liver? I have a recipe for a pretty good green bean one if you'd like it.

jessyf, the pattern is in Secrets of a Jewish Baker. I didn't really get it until I actually made the strands and started doing it.

Here's how it goes:
Start with 6 strands pinched together at the top.

Lift left most over to the right and up.
Lift the original right-most (i.e. not the one you just moved) to the left and up

Now you have a strange beast that has two arms crossed at the top and 4 legs. From here you will continually be moving an arm down to be the center leg and replacing that arm with the opposite outside leg so after each two steps you will have 2 arms and 4 legs with the "head" of the creature growing longer and longer. So:

1) Take the right arm and move it down to the center (between the 4 legs).
2) Take the left-most leg and move it up to be the new right arm.
3) Take the left arm and move it down to the center.
4) Take the right-most leg and make it the new left arm.

Repeat steps 1 through 4 until it is all braided.

michael, I compared your sliced challah picture to my challah this morning and the crumb looks about the same. How did it taste?

Michael: Your recipe is the same as mine, except I use 3 whole xlarge eggs and
save about 3 tablespoons for Basting.
It bakes about 10 minutes, before I Baste, when I rotate the pan.
Don't want to squish the fresh dough, with the brush.

I bake and do everything the same. Only difference is the first rise.
I let it double. Then shape it. I'm not as particular on the Braiding.
I twist it as I Braid. A little sloppy. Your's look Great.
Now, I'll have to be neater. You Show Off !!!

This doesn't make a airy Bread ( more Dense but it is gooooood!!!
Try more eggs.
I've been substituting 1/2 cup of WW Flour , to make it a bit, more tender

I'm glad you put in the recipe. I caught a ration , when I first cmae on the Forum.
I thought there was something wrong with me.

Now I feel better, knowing I was right, all this time.

I was an Honorary Jew during the Holidays. Does this make it better.

Watch it Jessy ! I heard that !!!

Here is one baked in a loaf pan:

{{gwi:1481595}}

Overraised before baking, it is 16 inches long :

{{gwi:1481596}}

Use the same dough for Sin amon Bunns:

{{gwi:1476807}}

Jessy: No wonder they call you Evil (heh heh).
Why didn't you tell me mine could look better.
You can't hurt my feelings !!! They have already been stomped and crushed.
Not on the FF. In real life !!! That's why I fight back,
like I do.
Only ! when I'm right. And guess what! In the end, It all works out.
If I was wrong, I will go back and Apoligize. Very few will do that.

I have to try a 6 Strand Challah. Think I can do it?
Don't know if I'm allowed to call it Challah. Can I ???

I did the Yellow Cake mix thing with Yeast and I took some pictures.
Used it for the Sin Bunns. It made the best dough yet, for Cinnamon Rolls, etc.
I'll have to tell Annie.
When I get it written up, I'll Post it on WFD.

Talk to you later, Evil One.
Lou

Lou, you will be an official honorary Jew after you pronounce challah like you are clearing your throat and spitting. You're most of the way there since your loaves look MUCH BETTER than mine:

Cloud swift, thanks, merci, gracias, todah rabah, hevanti (ani hoshevet...) thats what I was looking for. Printed and taped to the bread machine for next Friday.

lPink,

I don't have a clue what the base was for the veggie liver from the Kiev. I'll have to experiment. I made one last night with the green bean base- it was good but not "The One". Oy gevalt!

ack another thread hijack. I have a recipe for mock chopped liver but I won't post it on this thread neener neener. And I'm heading out for the evening so if someone else starts a thread I'll respond tomorrow.

(PS Lou - I was teasing LindaC, not you, with the plaitting comment)

Happygram,

Sorry it took so long to post this, a crazy day! I braid this in a six strand braid I learned from the directions Cloud swift posted from Secrets of a Jewish Baker. My recipe originally came from Cook and Tell by Bok Hurwich. It is also in Better Homes and Gardens Best Loved Community Recipes (Volume 1).

Makes 4 Loaves (48 servings)

2 packages (or scant TBSPs) active dry yeast
3/4 cup warm water
2 tsp sugar
1/2 cup butter
1 cup boiling water
1/2 cup sugar
1/4 cup oil
1/4 cup honey
1 TBSP salt
8 eggs
10 cups All purpose flour
1 cup raisins
1 egg yolk, beaten
1 tsp water
1/4 cup poppy seed if desired

1. Dissolve yeast in warm water in a 1 cup measuring cup. Stir in the 2 tsp sugar and set in a warm place until the mixture rises to the top of the cup.

2. Place the butter in a large mixing bowl and add the boiling water. After the butter melts, stir in the 1/2 cup sugar, oil, honey and salt. Add the eggs, one at a time, beating well with your mixer using the flat beater(you can use your kitchen aid for this recipe if it is at least 5 quart heavy duty if not you will have to do most of the kneading by hand)after each edition.

3. Add the yeast mixture to the egg mixture. Beat in 5 cups of flour (on first speed). Stir in 4 cups of remaining flour. If continuing in KA put on the dough hook. Knead on first speed for about 10 minutes adding small amounts of the last cup of flour as needed. You can knead on speed two for the last three minutes. Continue with rising in step 4.

4. Turn the dough out onto a well floured board and knead, gradually working in the remaining cup of flour. Shape into a ball and place in a large greased bowl. Cover and let stand in a warm place for 1 1/2 to 2 hours or until doubled in bulk.

5. Turn dough out onto a greased surface and knead in the raisins. Divide the dough into 4 equal portions. Dived each piece to shape your dough as desired. I usually make I three strand braid, one four strand braid, and two six strand braids.

6. Place the loaves on parchment covered baking sheets, 2 per sheet. Cover the loaves and let rest for 1 hour. Preheat the oven to 350.

7. Stir together the yolk and water; brush the wash over the loaves. Sprinkle with the poppy seeds if desired. Bake in a 350 oven for 35 minutes. If needed , cover the loaves with foil during the last 15 minutes to prevent over browning (I have never done that).

Nutrition per slice: Cal. 155 / Sodium 168 mg. / Fat 5 g