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Food

Challah

goop

We convinced goop staffer Melissa to share her family’s famous challah recipe, which her mom makes every Friday night. It’s definitely a labor of love (it proofs for 3 ½ hours total) but it’s actually a great bread for novices, as the dough is pretty forgiving and the result is seriously impressive. This makes two loaves but any leftovers make excellent French toast.

Makes 2 loaves

2 tablespoons + ¾ cup turbinado sugar

2 packages active dry yeast

1 cup + ⅓ cup warm water

6 cups all-purpose flour + extra as needed

2 teaspoons kosher salt

¾ cup olive oil

2 beaten eggs + 1 egg white

1. In a medium bowl, mix together the 2 tablespoons sugar, yeast, and warm water. Mix well, cover with a dish towel, and set aside to proof.

2. In a large bowl, whisk together the 6 cups of flour, the remaining sugar, and kosher salt.

3. Make a well in the center and pour in the oil, 2 beaten eggs, the remaining ⅓ cup warm water, and the yeast mixture. Use your hands to mix into a wet ball, then pour onto a floured board.

4. Knead the mixture for 10 minutes or so, adding more flour as needed (we add about ½ cup a couple of tablespoons at a time), until the dough is satiny and elastic. Don’t cut this step—kneading until the dough is super smooth is an essential step!

5. Transfer the dough to a large, olive oil-greased mixing bowl and cover with a dish towel. Place in a warm spot and let rest for 1 ½ hours.

6. Punch down the dough with your fist, cover again, and let rest for another hour.

7. Turn the dough out onto a board and shape into 6 even logs (about 12-inches long and 2-inches wide). Starting at the top, braid the challah into two loaves, tucking both ends underneath the loaf.

8. Transfer to two parchment-lined baking sheets, cover with dish towels, and let rest 1 more hour.

9. Preheat the oven to 350°F. Brush each loaf with egg white and bake in the oven for about 35 minutes, or until the crust is golden and firm to the touch.

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