Challah Dough Base Recipe

Instructions

1. 1

   In a large bowl (use the bowl of the mixer if you will knead the dough in the mixer), mix ⅔ of a cup of the measured flour with the yeast, add the warm water, whisk to mix, and let this mixture rest covered with a towel or plastic wrap for about 15-20 minutes (you can put it in the proofer, see note at the bottom). It will puff up and become spongy looking. This is called a sponge.

2. 2

   Add the eggs, oil, honey and salt; stir until well combined, the sponge will remain lumpy. I use a wooden spoon for this.

3. 3

   Add the remaining flour; mix the dough in the bowl until the ingredients are combined, the dough will be very shaggy.

4. 4

   At this point you can either: a) Turn the dough out onto your work surface; knead until the dough is very smooth, about 10 minutes. The dough will feel very tough and difficult to knead. If it is soft and sticky, add a little more flour until the dough is firm, but try to add as little flour as possible. Or, b) Knead the dough in the mixer using the dough hook, it will take about 5 minutes on speed 3-4 (do not raise the speed more than 4).

5. 5

   Transfer the dough to an oiled large bowl, cover with a towel over top and place in a warm cozy area of your kitchen (see note).

6. 6

   Let the dough rise until it has doubled in size; it will take about 1-3 hours (see note). At this point you can shape it for challah or babka. Note: If your oven has a proofer setting, use it. The oven will warm to about 90˚F. The proofer will rise the dough faster, it may only take 60 minutes to double in size.