Ode To My Mom's Bread: Sour Cream Challah Recipe

This video is an ode to my mom's amazing bread! Optometrist by day, bread baker by night. Watch this video, and you can be a pro, too.

She shows you how to make a sour cream challah bread. She's been making this bread for literally as long as I can remember. She's an incredible bread baker--she makes all kinds: with cheese, or herbs, or olives, or fruit--but THIS is the bread that everyone in my family craves.

I equate this bread with home.

Here's the recipe:

2 packets (4 1/2 teaspoons) dry active yeast
1/2 cup (125 milliliters) warm water (around 110°F/43°C)
1 stick (110 grams) unsalted butter, softened
1/2 cup (105 grams) granulated sugar
1 cup (240 grams) sour cream
2 large eggs, whisked
4 cups (600 grams) all-purpose unbleached flour (plus more for kneading)
1 teaspoon fine sea salt
1 tablespoon canola oil

For the egg wash:
egg white, separated from 1 egg
1 tablespoon water
poppy seeds

In a large mixing bowl, put yeast in the the water--should be warm; around 110-115 degrees. Let stand for 5 minutes.

Beat the eggs together, set aside.

Combine softened butter, sour cream, and sugar. Set aside.

Add the beaten eggs into the yeast mixture. Stir well. Add sour cream mixture. Stir well again. Combine 1 cup of the flour, then add salt. Gradually add the rest of the flour.

Knead until dough is smooth and velvety, and springs back after gentle imprint of the hand. (Watch the video to see how it's done!)

Put canola oil in a large bowl, then place the dough in and rotate to coat with oil. Cover with clean dishtowel and place in a warm area, free of drafts for 60-90 minutes (until doubled in size).

Punch down the dough. Shape as desired. Cover with clean dishtowel and let rise for 30-45 minutes in warm area, free of drafts.

Prepare egg wash by whisking the egg white and water to a froth. Brush onto the dough, then sprinkle on poppy seeds.

Place in the oven at 375 degrees for 35-40 minutes, until golden brown. Make sure to switch shelves and rotate the loaves half way through.

Remove from oven and let cool on cooling racks for 15 minutes. Then, ENJOY!!!

If you want to save a loaf for later:
Let it cool completely. Then place it in a plastic bag and freeze it. The day you'd like to eat it, remove it from the freezer in the morning, and let it thaw in the bag on the counter. Prior to serving, remove it from the plastic bag and put it in a pre-warmed oven at 300 degrees for 10 minutes.

Видео Ode To My Mom's Bread: Sour Cream Challah Recipe канала qkatie