Ingredients for Spiral Challah
- White Bread Flour
- Bread Machine Quick Acting Active Dry Yeast
- 1/2 cup granulated sugar
- 2 teaspoons salt
- Anise Seed
- Sesame Seeds
- Eggs
- Canola Oil
- Olive Oil
- 1/4 cup honey
- Tap Water
- Light Raisins
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How to Make Spiral Challah
- **Mixer Method:**
- In a large bowl of a stand mixer fitted with a dough hook, combine 5 cups of the bread flour, yeast, sugar, salt, and seeds.
- Add 3 eggs, oil, and honey. Mix briefly with the dough hook.
- Add the warm water and mix until just combined.
- Attach the dough hook and knead on low speed for 5-10 minutes, adding more flour (about 1 cup) as needed to form a smooth dough that slightly cleans the sides of the bowl.
- If using less flour, reduce by 1/3 for future use.
- **Hand Method:**
- In a large bowl, combine 4 cups of the flour, yeast, sugar, and salt. Mix well.
- Add 3 eggs, oil, and honey. Stir lightly.
- Add warm water and stir well. Gradually add remaining flour (1 1/2 cups) to make a soft, sticky dough.
- Let rest for 5 minutes, covered. Turn out onto a floured surface and knead for 10-15 minutes, adding flour as needed until smooth and elastic. Keep hands lightly floured to prevent sticking.
- **Both Methods:**
- After kneading (either method), cover the dough and let rest for 20 minutes. (Minimal rise is expected).
- Prepare baking sheets: Line large baking sheets with parchment paper or coat with nonstick spray.
- Lightly flour the dough and turn it out onto a lightly floured surface. Gently press into a rough rectangle of even thickness.
- Cut the dough in half.
- **Forming the Spiral:** With lightly floured hands, shape each dough half into a 36-inch rope. Place horizontally on a floured surface. If using raisins, press them into the top.
- Roll up tightly like a jelly roll, pinching the seam to seal. Roll gently on a floured surface to smooth and flour the log.
- Gently lift one end of the log 2 inches, then coil the remaining dough around the bent end to create a spiral, keeping the seam down. Tuck the end under and pinch to secure.
- Transfer the spiral loaf to a prepared baking sheet. Repeat with the second half.
- Brush loaves generously with egg glaze (beaten egg and water).
- Let rise at room temperature until almost doubled. (This may take less time than other challah recipes).
- Bake on the middle rack of a cold oven at 350°F (175°C) for 45-50 minutes, or until the loaves sound hollow when tapped on the bottom.
- Remove from baking sheets and cool completely on wire racks.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
385g
Fat
48g
Carbs
137g
