A good loaf of challah is tender, pillowy and slightly sweet, but homemade loaves tend to dry and stale quickly. Here, a technique to keep it tender and extend its shelf-life.
A good loaf of challah is tender, pillowy and slightly sweet, but homemade loaves tend to dry and stale quickly. To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that’s used to make fluffy Japanese milk bread.
Though we love the look of challah formed into an intricate six-strand braid or an impressively mounded crown, for ease, we make two simple braids and bake them in loaf pans. Well wrapped, the loaves will keep at room temperature for two or three days. To the cooled water roux, whisk in the 3 eggs. Whisk in the oil and honey. Add the remaining 607 grams flour, the salt and yeast, then attach the bowl and dough hook to the mixer. Mix on low until a sticky, slightly elastic dough forms, about 5 minutes. Scrape the bowl and push the dough off the hook.
Lightly flour the counter and turn the dough out onto it. Using a bench scraper or chef’s knife, divide the dough in half; each piece should weigh about 650 grams . Now divide each half into 3 equal pieces, for a total of 6 pieces; cover with a kitchen towel. Roll each portion back and forth against the counter to form a 12-inch rope; as you work, keep the previously formed ropes covered.
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