CHALLAH SHAPES

Six-strand braid: This, incredibly, is easier than it seems. Cut dough for one loaf into 6 pieces and roll into ropes about 12 inches long, thick in center with tapered ends. Line them up and pinch together at one end. Think of them as being numbered 1 to 6, beginning at the left. Bring strand #6 from the right across strand #1, then up to the left. Bring strand #1 from the left up to the top right. You now have a four-legged creature with 2 upraised arms and 4 legs. Keep the legs grouped together in pairs. Bring left arm (as you face it) down into the center between the pairs of legs. Bring outer right leg over and up to form a new top left arm. Bring the top right arm down between the pairs of legs. Repeat the pattern. The left outer leg comes up to form the new right arm, and the left arm comes down to the center. The right leg comes up to form the new left arm, and the right arm comes down to the center. Finish by pinching the ends tightly closed.

Three-strand braid: This technique makes for an even braid. Cut dough for one loaf into three pieces and roll into ropes about 12 inches long, thick in the center, with tapered ends. If a strip resists stretching, set it aside to rest and go on to the next. Begin braiding from the center down to the end. Flip the half-finished braid completely and turn top to bottom. Complete the braid and pinch the ends tightly together to close.

Rectangular braided loaf: Place 3-strand braided challah in a well-greased 8- or 9-inch loaf pan.

Top challah (two stacked braids): Cut dough for one loaf into 4 pieces. Divide 1 piece into thirds. Set aside, covered with a cloth. Braid 3 larger pieces as directed above. Do the same with the smaller pieces, rolling them into thinner, 12-inch ropes. With fingertips, make indentations down the center of the large braid, almost to the ends. Press the indentations with the side of your hand to form a continuous line. A thin dowel or even a pencil can be used to widen the crease. Dip fingers in water and lightly moisten crease. Set smaller braid on top of moistened crease and press down gently. Use 4 to 6 wooden skewers (I used toothpicks) to secure braids together, sticking them in the folds of the top braid. Remove skewers after baking.

Turban (round coil): Roll dough for one loaf into a fat rope and let rest for several minutes. Leaving one end thick, roll again, lengthening the strand to 18 to 24 inches and tapering the other end to a point. Keeping the wide end on the work surface, lift the tapered end and coil it around the center. Slip the tip under the coil and pinch to seal.

Crown (round pull-apart): Divide dough for one loaf into 6 pieces. Roll into balls. Place in greased 8- or 9-inch cake pan, with 1 ball in the center. Let rise until balls fill pan.

Section loaf: Divide dough for one loaf into 6 pieces. Roll into balls. Roll balls into small oblongs not longer than the width of your pan. Line up oblongs in a greased 8- or 9-inch loaf pan.


CHALLAH TIPS

For extra shine, brush loaf with egg wash, let dry, and brush again.

To make a design with poppy seeds, dip your thumbs into water, then into poppy seeds, then onto the loaf.

If a loaf is browning excessively before the bottom is done, cover with a sheet of parchment or foil that has been creased down the center to form a tent.

When done, loaves will have a rich color and sound hollow when tapped on the bottom. Feel between the braids at the highest part of the loaf; it should be firm.


 By Julie Kaufmann   San Jose Mercury News
Article Launched: 09/12/2007 01:34:42 AM PDT
(Source "Secrets of a Jewish Baker" by George Greenstein )