honey-vanilla challah (baking and books)

Honey-Vanilla Challah
Adapted from “The Bread Bible” by Beth Hensperger, “The Good Enough to Eat Breakfast Cookbook” by Carrie Levin, “The Bread Baker’s Apprentice” by Peter Reinhart and “The Bread Bible” by Rose Levy Beranbaum.
Ingredients: Makes 1 Loaf

• 1/2 tablespoon active dry yeast
• 4 tablespoons granulated sugar
• 1 teaspoon salt
• 4 1/4 to 4 1/2 cups all-purpose flour
• 1 cup of warm milk (whole is best, low-fat is ok too)
• 2 eggs + 1 for the glaze
• 4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon honey

In a large bowl combine the yeast, sugar, salt and 1 cup of flour. Add the milk, 2 eggs, 4 tablespoons of oil, honey and vanilla. With a whisk, vigorously mix the ingredients until smooth, about 3 minutes. Scrape down the sides of the bowl halfway through. Add the remaining flour, 1/2 cup at a time, switching to a wooden spoon when necessary. Continue mixing the dough until it is too stiff to stir.

Turn the dough out onto a lightly floured surface and knead until soft and springy and a layer of blisters shows under the skin, about 4 minutes. Dust with flour only 1 tablespoon at a time as needed to prevent sticking. The dough needs to be slightly firm so that you can braid it later on.

Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.

Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough. Turn out onto a lightly floured surface. Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 to 25 inches long, with the ends slightly thinner than the middle. Lay these “snakes” side-by-side, not quite touching. Beginning in the middle and working towards you, braid the lower half. To braid, alternately move the outside braids over the center one - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside braids under the center one. (If you’re unsure how to braid you may want to practice with some rope beforehand.) Braid tightly - you don’t want any gaps - and when you finish braiding each side crimp the tapered ends together, then tuck them under.

Place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk 30 to 40 minutes. Preheat your oven to 350 degrees F.

Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool completely before slicing - or at least wait until it’s warm, not hot - then enjoy!