Seven Egg Yolks Challah
Great way to get rid of seven egg yolks! But also a very delicious Challah recipe that smells so good as it bakes. Oh, and it tastes good too.
Servings 18
Cost 5
Ingredients
- 4-5 cups bread flour (see notes) (500 grams)
- ¼ cup sugar (50 grams)
- 1 teaspoon salt
- 6 tablespoons canola oil
- 1 large egg
- 7 large egg yolks (130 grams)
- 2 ¼ teaspoons active dry yeast, 1 packet
- 1 cup very warm water
- 1 large lightly beaten egg for brushing (you won't use all of it).
Instructions
- Dissolve the yeast in 1 cup of warm water.
- Combine the flour (I started with 500 grams), sugar and salt in the bowl of a stand mixer and stir well. Add the oil, eggs, yolks and water/yeast mixture. Stir until blended.
- Attach dough hook and begin kneading. At this point the dough will most likely be very sticky and still clinging to the side of the bowl. If this is not the case, just keep kneading and don't add any more flour, otherwise, continue sprinkling flour down the side of the bowl, letting the dough take it in, until it no longer clings to the sides of the bowl. I had to use a full cup more of flour.
- Knead for about 8 minutes or until smooth and elastic. You may need to stop occasionally and scrape dough off the side of the bowl.
- Cover the mixing bowl and let the dough rise right in the bowl until doubled. An hour and a half should do it.
- Scrape the dough onto a large pastry mat dusted with flour. Turn it once so both sides are coated in flour, then cut into three parts. Shape into three long pieces and braid as per your skill level. Carefully transfer to a large baking sheet which you've greased or lined with parchment.
- Cover with a greased piece of plastic wrap and Allow the braided loaf to rise for about 35 to 40 minutes.
- Preheat oven to 350 degrees F.
- Brush with lightly beaten egg mixed with a little water.
- Bake for about 35 minutes or until top is brown and loaf sounds hollow when tapped.
Notes
Have another cup of flour on hand because you may need 5 cups rather than 4.
