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class="ci bh fz ga gb gc"><div><h1 id="11d6" class="pw-post-title gs gt gu bf gv gw gx gy gz ha hb hc hd he hf hg hh hi hj hk hl hm hn ho hp hq hr hs ht hu bk" data-testid="storyTitle">Tangzhong Challah</h1><div><div class="speechify-ignore ab cp"><div class="speechify-ignore bh l"><div class="hv hw hx hy hz ab"><div><div class="ab ia"><div><div class="bm" aria-hidden="false"><a rel="noopener follow" href="/@root.vc?source=post_page---byline--1d6dc4e1914c--------------------------------"><div class="l ib ic by id ie"><div class="l fj"><img alt="Avidan Ross" class="l fd by dd de cx" src="https://miro.medium.com/v2/resize:fill:88:88/0*VelptGRmrK6hws43.jpeg" width="44" height="44" loading="lazy" data-testid="authorPhoto"/><div class="if by l dd de fs n ig ft"></div></div></div></a></div></div></div></div><div class="bn bh l"><div class="ab"><div style="flex:1"><span class="bf b bg z bk"><div class="ih ab q"><div class="ab q ii"><div class="ab q"><div><div class="bm" aria-hidden="false"><p 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mn mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh mi"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*veneNytRtCddOxiWerIdpQ.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*veneNytRtCddOxiWerIdpQ.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*veneNytRtCddOxiWerIdpQ.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*veneNytRtCddOxiWerIdpQ.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*veneNytRtCddOxiWerIdpQ.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*veneNytRtCddOxiWerIdpQ.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*veneNytRtCddOxiWerIdpQ.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="934" loading="eager" role="presentation"/></picture></div></div></figure><p id="f547" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">I make a lot of Challah. I grew up orthodox jewish, and while I am no longer practicing, I love the ritual of baking and breaking bread with family every Friday night. As an engineer I have been spending my time truly honing in on my recipe. Many on Twitter have asked, so here it is.</p><p id="c6d6" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Ingredients</p><p id="4c08" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">TangZhong</p><ul class=""><li id="ef0a" class="mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr ns nt nu bk">1/2 cup room temp water for thangzhong</li><li id="932b" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">30g flour for thangzhong (3 tablespoons)</li></ul><p id="81a3" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Yeast Mix</p><ul class=""><li id="67ad" class="mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr ns nt nu bk">1/4 cup room temp water for yeast</li><li id="b3fc" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">2 tsp active dry yeast</li><li id="b00c" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">1 tsp sugar for yeast</li></ul><p id="ed32" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Dough Mix</p><ul class=""><li id="3da5" class="mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr ns nt nu bk">650g flour (approx. 4 1/2 cups)</li><li id="13bf" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">3/4 cup warm water (90F–110F)</li><li id="2227" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">1 large egg (approx 50g)</li><li id="30ed" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">3 large egg yolks (approx 60g)</li><li id="57de" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">115g honey (1/3 cup)</li><li id="442c" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">55g canola oil (1/4 cup)</li><li id="1b7d" class="mu mv gu mw b mx nv mz na nb nw nd ne nf nx nh ni nj ny nl nm nn nz np nq nr ns nt nu bk">15g salt (approx 2 tsp)</li></ul><p id="9d21" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Egg Wash</p><ul class=""><li id="9a79" class="mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr ns nt nu bk">1 large egg FOR EGG WASH</li></ul><p id="419a" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><em class="oa">Step 1. Make the Tangzhong</em></p><p id="d2c9" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Whisk the 30g of flour into the 1/2c of water. Put in the microwave on high for 30s. Whisk. Another 30s on high. Whisk. This will create a hot paste. Put this aside to cool.</strong></p><p id="84ea" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: Tangzhong is a wheat paste (glue) that gives the final product a very fluffy consistency. By precooking the wheat, there is adding gluten and ability to hold more hydration. It is the secret method for making Japanese milk bread. This is definitely not how my Israeli mother makes Challah, but I love to learn from global cooking methods.</p><figure class="ob oc od oe of mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh mi"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*E8FLvHgycEFrnNMVinO2_g.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*E8FLvHgycEFrnNMVinO2_g.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*E8FLvHgycEFrnNMVinO2_g.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*E8FLvHgycEFrnNMVinO2_g.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*E8FLvHgycEFrnNMVinO2_g.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*E8FLvHgycEFrnNMVinO2_g.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*E8FLvHgycEFrnNMVinO2_g.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*E8FLvHgycEFrnNMVinO2_g.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*E8FLvHgycEFrnNMVinO2_g.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*E8FLvHgycEFrnNMVinO2_g.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*E8FLvHgycEFrnNMVinO2_g.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*E8FLvHgycEFrnNMVinO2_g.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*E8FLvHgycEFrnNMVinO2_g.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*E8FLvHgycEFrnNMVinO2_g.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="934" loading="lazy" role="presentation"/></picture></div></div></figure><p id="3f5e" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><em class="oa">Step 2. Prep the yeast</em></p><p id="eb0c" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Mix 1/4c water with 1 tsp sugar and 2 tsp yeast. Stir, set aside.</strong></p><p id="e69b" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: Apparently people used to worry that dry yeast wasn’t always active, so we feed it some sugar and water to confirm its bubbling. I usually bake with my sourdough starter, but I have found that my challah doesn’t benefit from the tang.</p><p id="3275" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><em class="oa">Step 3. Autolyse</em></p><p id="9080" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: While the yeast is eating and the tangzhong is cooling, combine the REST of the ingredients, EXCEPT the salt and yeast mixture. Stir enough to combine. This is not the kneading part. Let it rest for a minimum of 20 minutes, preferably 1 hour, and as long as 2 hours.</strong></p><p id="dc38" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: Autolysing allows the flour to absorb the liquids and helps with gluten development. Salt inhibits this absorption, yeast will start leaving and we aren’t ready for that.</p><figure class="ob oc od oe of mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh og"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*Zv5daVghbeUvoEs_wKI4Gw.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="934" loading="lazy" role="presentation"/></picture></div></div></figure><p id="62a1" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><em class="oa">Step 4.</em></p><p id="4a1a" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Add the salt, bubbling yeast, and cooled tangzhong to the dough thats been resting. Set your Kitchen Aid mixer to speed 4 and mix for 6 minutes with the dough hook</strong></p><p id="ec75" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: Time to mix it all up and get the gluten more developed!</p><figure class="ob oc od oe of mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh og"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*oap-pkBlRwt8RryXLdNggQ.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*oap-pkBlRwt8RryXLdNggQ.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*oap-pkBlRwt8RryXLdNggQ.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*oap-pkBlRwt8RryXLdNggQ.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*oap-pkBlRwt8RryXLdNggQ.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*oap-pkBlRwt8RryXLdNggQ.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*oap-pkBlRwt8RryXLdNggQ.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*oap-pkBlRwt8RryXLdNggQ.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*oap-pkBlRwt8RryXLdNggQ.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*oap-pkBlRwt8RryXLdNggQ.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*oap-pkBlRwt8RryXLdNggQ.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*oap-pkBlRwt8RryXLdNggQ.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*oap-pkBlRwt8RryXLdNggQ.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*oap-pkBlRwt8RryXLdNggQ.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="934" loading="lazy" role="presentation"/></picture></div></div></figure><p id="a65a" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Step 5:</p><p id="43f7" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Let the dough rest for 10 minutes after mixing. Transfer the dough to a lightly greased bowl, gently folding into a large ball. Cover.</strong></p><p id="f45e" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: Dough becomes fragile after the mixing. Letting it rest will make it easier to fold and form. You can confirm this by doing a “window pane test” after the rest vs immediately after mixing.</p><figure class="ob oc od oe of mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh mi"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*Ow_SO244RQqyRZuGLEI0fw.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="934" loading="lazy" role="presentation"/></picture></div></div></figure><p id="d634" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Step 6:</p><p id="deba" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Let the dough rise for 90 minutes. Transfer to a surface. Cut into 6 evenly weighted pieces. Roll each piece into a tightly skinned ball. You can use a light dusting of flour if needed to make the balls. Cover the pieces of dough, and let rest for another 5–10 minutes</strong></p><p id="29d8" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: We will be making 2x challahs. Each will be a 3 strand braid. We are drying to keep the hydration on the dough high, so avoid using too much flour during the shaping process.</p><figure class="ob oc od oe of mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh oh"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*jvPzuy8Lmc-2280mM5ECAg.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="394" loading="lazy" role="presentation"/></picture></div></div></figure><p id="f647" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Step 7:</p><p id="e0d0" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Roll the dough balls into long battard shapes. There are many ways to do this, but a baguette shaping video will be helpful. One you have 6 strands. Braid them following just about any 3 strand braid technique. Transfer to a lightly floured silicon baking pad or parchment paper on a cookie sheet.</strong></p><p id="3f02" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: I don’t know why Challahs are braided, but it does look nice!</p><p id="5241" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Step 8: LONG RISE</p><p id="b29c" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Cover the challahs with plastic wrap. Be careful of the wrap sticking. Either a light dust of flour or olive oil will help. The wrap should also be loose by air tight. Rise for 2 hours!</strong></p><p id="30de" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: These challahs are going to rise a LOT. The Tangzhong and gluten will allow them to stretch without collapsing. By keeping it under wraps, we avoid the skins of the doughs from drying out</p><figure class="ob oc od oe of mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh oi"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*qUJtH44KxnzxG4CQuhFwlA.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="809" loading="lazy" role="presentation"/></picture></div></div></figure><p id="78ea" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Step 9: Egg wash</p><p id="bd89" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Beat one large egg wish a pinch of salt. Brush the egg was on the challah. Some people do it twice.</strong></p><p id="284b" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: The egg wash will keep the exterior of the challah softer and a nice golden brown</p><p id="39e0" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Step 10: Baking!</p><p id="43a3" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Pre-heat the oven to 350 degrees. Boil a pot of water. Roll two clean kitchen towels and place them in a small baking loaf tray. When the oven is hot, pour the boiling water onto the towels and place into the oven on a lower rack. Once the steaming towels are in the oven, slide the challahs onto the rack above them.</strong></p><p id="c6f6" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: Steam will allow the skin of the challah to stay moist, thereby allowing for even more expansion of the bread. This is usually not “needed” for egg washed doughts, but we wan’t all the fluffy goodness we can get!</p><figure class="ob oc od oe of mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh oj"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*gZuGyJYwBlxJRCJCfgs2JA.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="807" loading="lazy" role="presentation"/></picture></div></div></figure><p id="60ac" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Step 11: Removal</p><p id="cebb" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk"><strong class="mw gv">How: Remove the towel tray after 10 minutes. Continue to bake the challah for a total of 30 minutes. Feel free to rotate half way through. Remove. Put on a cooling rack. Rest for 30 minutes before slicing!</strong></p><p id="f393" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Why: If you slice the challah right from the oven, it will be a mushy mess.</p><figure class="ob oc od oe of mo mg mh paragraph-image"><div role="button" tabindex="0" class="mp mq fj mr bh ms"><div class="mg mh mi"><picture><source srcSet="https://miro.medium.com/v2/resize:fit:640/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/format:webp/1*veneNytRtCddOxiWerIdpQ.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px" type="image/webp"/><source data-testid="og" srcSet="https://miro.medium.com/v2/resize:fit:640/1*veneNytRtCddOxiWerIdpQ.jpeg 640w, https://miro.medium.com/v2/resize:fit:720/1*veneNytRtCddOxiWerIdpQ.jpeg 720w, https://miro.medium.com/v2/resize:fit:750/1*veneNytRtCddOxiWerIdpQ.jpeg 750w, https://miro.medium.com/v2/resize:fit:786/1*veneNytRtCddOxiWerIdpQ.jpeg 786w, https://miro.medium.com/v2/resize:fit:828/1*veneNytRtCddOxiWerIdpQ.jpeg 828w, https://miro.medium.com/v2/resize:fit:1100/1*veneNytRtCddOxiWerIdpQ.jpeg 1100w, https://miro.medium.com/v2/resize:fit:1400/1*veneNytRtCddOxiWerIdpQ.jpeg 1400w" sizes="(min-resolution: 4dppx) and (max-width: 700px) 50vw, (-webkit-min-device-pixel-ratio: 4) and (max-width: 700px) 50vw, (min-resolution: 3dppx) and (max-width: 700px) 67vw, (-webkit-min-device-pixel-ratio: 3) and (max-width: 700px) 65vw, (min-resolution: 2.5dppx) and (max-width: 700px) 80vw, (-webkit-min-device-pixel-ratio: 2.5) and (max-width: 700px) 80vw, (min-resolution: 2dppx) and (max-width: 700px) 100vw, (-webkit-min-device-pixel-ratio: 2) and (max-width: 700px) 100vw, 700px"/><img alt="" class="bh ln mt c" width="700" height="934" loading="lazy" role="presentation"/></picture></div></div></figure><p id="881f" class="pw-post-body-paragraph mu mv gu mw b mx my mz na nb nc nd ne nf ng nh ni nj nk nl nm nn no np nq nr gn bk">Shabbat Shalom!</p></div></div></div></div></section></div></div></article></div><div class="ab cb"><div class="ci bh fz ga gb gc"><div class="ok ol ab iv"><div class="om ab"><a class="on ay am ao" rel="noopener follow" href="/tag/baking?source=post_page-----1d6dc4e1914c--------------------------------"><div class="oo fj cx op ge oq or bf b bg z bk os">Baking</div></a></div><div class="om ab"><a class="on ay am ao" rel="noopener follow" href="/tag/challah?source=post_page-----1d6dc4e1914c--------------------------------"><div class="oo fj cx op ge oq or bf b bg z bk os">Challah</div></a></div><div class="om ab"><a class="on ay am ao" rel="noopener follow" href="/tag/cooking?source=post_page-----1d6dc4e1914c--------------------------------"><div class="oo fj cx op ge oq or bf b bg z bk os">Cooking</div></a></div></div></div></div><div class="l"></div><footer class="ot ou ov ow ox oy oz pa pb ab q pc pd c"><div class="l ae"><div class="ab cb"><div class="ci bh fz ga gb gc"><div class="ab cp 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I grew up orthodox jewish, and while I am no longer practicing, I love the ritual of baking and breaking bread with family every Friday night. As an engineer I have been spending my time truly honing in on my recipe. Many on Twitter have asked, so here it is.","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_3":{"__typename":"Paragraph","id":"d3272db5bc76_3","name":"c6d6","type":"P","href":null,"layout":null,"metadata":null,"text":"Ingredients","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_4":{"__typename":"Paragraph","id":"d3272db5bc76_4","name":"4c08","type":"P","href":null,"layout":null,"metadata":null,"text":"TangZhong","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_5":{"__typename":"Paragraph","id":"d3272db5bc76_5","name":"ef0a","type":"ULI","href":null,"layout":null,"metadata":null,"text":"1\u002F2 cup room temp water for 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Make the Tangzhong","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"EM","start":0,"end":26,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_22":{"__typename":"Paragraph","id":"d3272db5bc76_22","name":"d2c9","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Whisk the 30g of flour into the 1\u002F2c of water. Put in the microwave on high for 30s. Whisk. Another 30s on high. Whisk. This will create a hot paste. Put this aside to cool.","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":178,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_23":{"__typename":"Paragraph","id":"d3272db5bc76_23","name":"84ea","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: Tangzhong is a wheat paste (glue) that gives the final product a very fluffy consistency. By precooking the wheat, there is adding gluten and ability to hold more hydration. It is the secret method for making Japanese milk bread. This is definitely not how my Israeli mother makes Challah, but I love to learn from global cooking methods.","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"ImageMetadata:1*E8FLvHgycEFrnNMVinO2_g.jpeg":{"__typename":"ImageMetadata","id":"1*E8FLvHgycEFrnNMVinO2_g.jpeg","originalHeight":4032,"originalWidth":3024,"focusPercentX":null,"focusPercentY":null,"alt":null},"Paragraph:d3272db5bc76_24":{"__typename":"Paragraph","id":"d3272db5bc76_24","name":"aac3","type":"IMG","href":null,"layout":"INSET_CENTER","metadata":{"__ref":"ImageMetadata:1*E8FLvHgycEFrnNMVinO2_g.jpeg"},"text":"","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_25":{"__typename":"Paragraph","id":"d3272db5bc76_25","name":"3f5e","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 2. Prep the yeast","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"EM","start":0,"end":22,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_26":{"__typename":"Paragraph","id":"d3272db5bc76_26","name":"eb0c","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Mix 1\u002F4c water with 1 tsp sugar and 2 tsp yeast. Stir, set aside.","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":70,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_27":{"__typename":"Paragraph","id":"d3272db5bc76_27","name":"e69b","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: Apparently people used to worry that dry yeast wasn’t always active, so we feed it some sugar and water to confirm its bubbling. I usually bake with my sourdough starter, but I have found that my challah doesn’t benefit from the tang.","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_28":{"__typename":"Paragraph","id":"d3272db5bc76_28","name":"3275","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 3. Autolyse","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"EM","start":0,"end":16,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_29":{"__typename":"Paragraph","id":"d3272db5bc76_29","name":"9080","type":"P","href":null,"layout":null,"metadata":null,"text":"How: While the yeast is eating and the tangzhong is cooling, combine the REST of the ingredients, EXCEPT the salt and yeast mixture. Stir enough to combine. This is not the kneading part. Let it rest for a minimum of 20 minutes, preferably 1 hour, and as long as 2 hours.","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":271,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_30":{"__typename":"Paragraph","id":"d3272db5bc76_30","name":"dc38","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: Autolysing allows the flour to absorb the liquids and helps with gluten development. Salt inhibits this absorption, yeast will start leaving and we aren’t ready for that.","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"ImageMetadata:1*Zv5daVghbeUvoEs_wKI4Gw.jpeg":{"__typename":"ImageMetadata","id":"1*Zv5daVghbeUvoEs_wKI4Gw.jpeg","originalHeight":1600,"originalWidth":1200,"focusPercentX":null,"focusPercentY":null,"alt":null},"Paragraph:d3272db5bc76_31":{"__typename":"Paragraph","id":"d3272db5bc76_31","name":"653f","type":"IMG","href":null,"layout":"INSET_CENTER","metadata":{"__ref":"ImageMetadata:1*Zv5daVghbeUvoEs_wKI4Gw.jpeg"},"text":"","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_32":{"__typename":"Paragraph","id":"d3272db5bc76_32","name":"62a1","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 4.","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"EM","start":0,"end":7,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_33":{"__typename":"Paragraph","id":"d3272db5bc76_33","name":"4a1a","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Add the salt, bubbling yeast, and cooled tangzhong to the dough thats been resting. Set your Kitchen Aid mixer to speed 4 and mix for 6 minutes with the dough hook","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":168,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_34":{"__typename":"Paragraph","id":"d3272db5bc76_34","name":"ec75","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: Time to mix it all up and get the gluten more developed!","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"ImageMetadata:1*oap-pkBlRwt8RryXLdNggQ.jpeg":{"__typename":"ImageMetadata","id":"1*oap-pkBlRwt8RryXLdNggQ.jpeg","originalHeight":1600,"originalWidth":1200,"focusPercentX":null,"focusPercentY":null,"alt":null},"Paragraph:d3272db5bc76_35":{"__typename":"Paragraph","id":"d3272db5bc76_35","name":"9bc5","type":"IMG","href":null,"layout":"INSET_CENTER","metadata":{"__ref":"ImageMetadata:1*oap-pkBlRwt8RryXLdNggQ.jpeg"},"text":"","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_36":{"__typename":"Paragraph","id":"d3272db5bc76_36","name":"a65a","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 5:","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_37":{"__typename":"Paragraph","id":"d3272db5bc76_37","name":"43f7","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Let the dough rest for 10 minutes after mixing. Transfer the dough to a lightly greased bowl, gently folding into a large ball. Cover.","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":139,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_38":{"__typename":"Paragraph","id":"d3272db5bc76_38","name":"f45e","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: Dough becomes fragile after the mixing. Letting it rest will make it easier to fold and form. You can confirm this by doing a “window pane test” after the rest vs immediately after mixing.","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"ImageMetadata:1*Ow_SO244RQqyRZuGLEI0fw.jpeg":{"__typename":"ImageMetadata","id":"1*Ow_SO244RQqyRZuGLEI0fw.jpeg","originalHeight":4032,"originalWidth":3024,"focusPercentX":null,"focusPercentY":null,"alt":null},"Paragraph:d3272db5bc76_39":{"__typename":"Paragraph","id":"d3272db5bc76_39","name":"5477","type":"IMG","href":null,"layout":"INSET_CENTER","metadata":{"__ref":"ImageMetadata:1*Ow_SO244RQqyRZuGLEI0fw.jpeg"},"text":"","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_40":{"__typename":"Paragraph","id":"d3272db5bc76_40","name":"d634","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 6:","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_41":{"__typename":"Paragraph","id":"d3272db5bc76_41","name":"deba","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Let the dough rise for 90 minutes. Transfer to a surface. Cut into 6 evenly weighted pieces. Roll each piece into a tightly skinned ball. You can use a light dusting of flour if needed to make the balls. Cover the pieces of dough, and let rest for another 5–10 minutes","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":273,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_42":{"__typename":"Paragraph","id":"d3272db5bc76_42","name":"29d8","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: We will be making 2x challahs. Each will be a 3 strand braid. We are drying to keep the hydration on the dough high, so avoid using too much flour during the shaping process.","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"ImageMetadata:1*jvPzuy8Lmc-2280mM5ECAg.jpeg":{"__typename":"ImageMetadata","id":"1*jvPzuy8Lmc-2280mM5ECAg.jpeg","originalHeight":2160,"originalWidth":3840,"focusPercentX":null,"focusPercentY":null,"alt":null},"Paragraph:d3272db5bc76_43":{"__typename":"Paragraph","id":"d3272db5bc76_43","name":"a478","type":"IMG","href":null,"layout":"INSET_CENTER","metadata":{"__ref":"ImageMetadata:1*jvPzuy8Lmc-2280mM5ECAg.jpeg"},"text":"","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_44":{"__typename":"Paragraph","id":"d3272db5bc76_44","name":"f647","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 7:","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_45":{"__typename":"Paragraph","id":"d3272db5bc76_45","name":"e0d0","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Roll the dough balls into long battard shapes. There are many ways to do this, but a baguette shaping video will be helpful. One you have 6 strands. Braid them following just about any 3 strand braid technique. Transfer to a lightly floured silicon baking pad or parchment paper on a cookie sheet.","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":302,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_46":{"__typename":"Paragraph","id":"d3272db5bc76_46","name":"3f02","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: I don’t know why Challahs are braided, but it does look nice!","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_47":{"__typename":"Paragraph","id":"d3272db5bc76_47","name":"5241","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 8: LONG RISE","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_48":{"__typename":"Paragraph","id":"d3272db5bc76_48","name":"b29c","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Cover the challahs with plastic wrap. Be careful of the wrap sticking. Either a light dust of flour or olive oil will help. The wrap should also be loose by air tight. Rise for 2 hours!","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":190,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_49":{"__typename":"Paragraph","id":"d3272db5bc76_49","name":"30de","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: These challahs are going to rise a LOT. The Tangzhong and gluten will allow them to stretch without collapsing. By keeping it under wraps, we avoid the skins of the doughs from drying out","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"ImageMetadata:1*qUJtH44KxnzxG4CQuhFwlA.jpeg":{"__typename":"ImageMetadata","id":"1*qUJtH44KxnzxG4CQuhFwlA.jpeg","originalHeight":2092,"originalWidth":1812,"focusPercentX":null,"focusPercentY":null,"alt":null},"Paragraph:d3272db5bc76_50":{"__typename":"Paragraph","id":"d3272db5bc76_50","name":"e2e2","type":"IMG","href":null,"layout":"INSET_CENTER","metadata":{"__ref":"ImageMetadata:1*qUJtH44KxnzxG4CQuhFwlA.jpeg"},"text":"","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_51":{"__typename":"Paragraph","id":"d3272db5bc76_51","name":"78ea","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 9: Egg wash","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_52":{"__typename":"Paragraph","id":"d3272db5bc76_52","name":"bd89","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Beat one large egg wish a pinch of salt. Brush the egg was on the challah. Some people do it twice.","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":104,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_53":{"__typename":"Paragraph","id":"d3272db5bc76_53","name":"284b","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: The egg wash will keep the exterior of the challah softer and a nice golden brown","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_54":{"__typename":"Paragraph","id":"d3272db5bc76_54","name":"39e0","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 10: Baking!","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_55":{"__typename":"Paragraph","id":"d3272db5bc76_55","name":"43a3","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Pre-heat the oven to 350 degrees. Boil a pot of water. Roll two clean kitchen towels and place them in a small baking loaf tray. When the oven is hot, pour the boiling water onto the towels and place into the oven on a lower rack. Once the steaming towels are in the oven, slide the challahs onto the rack above them.","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":322,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_56":{"__typename":"Paragraph","id":"d3272db5bc76_56","name":"c6f6","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: Steam will allow the skin of the challah to stay moist, thereby allowing for even more expansion of the bread. This is usually not “needed” for egg washed doughts, but we wan’t all the fluffy goodness we can get!","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"ImageMetadata:1*gZuGyJYwBlxJRCJCfgs2JA.jpeg":{"__typename":"ImageMetadata","id":"1*gZuGyJYwBlxJRCJCfgs2JA.jpeg","originalHeight":2215,"originalWidth":1922,"focusPercentX":null,"focusPercentY":null,"alt":null},"Paragraph:d3272db5bc76_57":{"__typename":"Paragraph","id":"d3272db5bc76_57","name":"024d","type":"IMG","href":null,"layout":"INSET_CENTER","metadata":{"__ref":"ImageMetadata:1*gZuGyJYwBlxJRCJCfgs2JA.jpeg"},"text":"","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_58":{"__typename":"Paragraph","id":"d3272db5bc76_58","name":"60ac","type":"P","href":null,"layout":null,"metadata":null,"text":"Step 11: Removal","hasDropCap":null,"dropCapImage":null,"markups":[],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_59":{"__typename":"Paragraph","id":"d3272db5bc76_59","name":"cebb","type":"P","href":null,"layout":null,"metadata":null,"text":"How: Remove the towel tray after 10 minutes. Continue to bake the challah for a total of 30 minutes. Feel free to rotate half way through. Remove. Put on a cooling rack. Rest for 30 minutes before slicing!","hasDropCap":null,"dropCapImage":null,"markups":[{"__typename":"Markup","type":"STRONG","start":0,"end":205,"href":null,"anchorType":null,"userId":null,"linkMetadata":null}],"codeBlockMetadata":null,"iframe":null,"mixtapeMetadata":null},"Paragraph:d3272db5bc76_60":{"__typename":"Paragraph","id":"d3272db5bc76_60","name":"f393","type":"P","href":null,"layout":null,"metadata":null,"text":"Why: If you slice the challah right from the oven, it will be a mushy 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