This was a really fun bake. I was a little apprehensive about making a challah, given the promised stickiness of the dough and because I was planning on hand kneading it, to demo for my son who doesn’t have a stand mixer at his apartment. It turns out the mixing was quite manageable and straightforward.
I used King Arthur Flour’s Four-Strand Braided Challah recipe (see it here). I had initially considered the Challah recipe from Peter Reinhart’s Artisan Breads Every Day which I had made with success in the past. I balked, though, when I realized that the recipe called for 8 – 10 egg yolks. The comparative frugality of the King Arthur Flour recipe was appealing, especially for my budget-observing college student.
Cormac coached me through the four braid, as he had mastered it when he made his challah when he was at school. King Arthur Flour has a great blog post which describes the braiding technique. My strands weren’t very even, resulting in an oddly shaped braided loaf, but all in all, I was delighted with the results. The braid is delicious — moist and very faintly sweet. I see many more challah breads in our future!