Ingredients
The following ingredients have 20 Servings
- For the dough:
- 3/4 cup lukewarm water
- 3/4 cup leftover pickle juice, warmed to lukewarm temperature
- 1 ½ Tbsp yeast
- ½ tsp sugar
- 5 cups unbleached all-purpose flour
- ½ cup sugar
- ½ Tbsp salt
- ¼ cup vegetable oil
- ½ Tbsp jarred, chopped garlic (fresh is fine too)
- 2 Tbsp chopped fresh dill
- 2 eggs
- For the top:
- 1 egg + 1 egg yolk + 1 tsp water
- 1 Tbsp dried, minced garlic pieces
- 2 Tbsp chopped fresh dill
- 1/4 tsp red pepper flakes
- 1/4 tsp thick sea salt
Instruction
- In a small bowl place yeast, 1 tsp sugar, lukewarm water and lukewarm pickle juice. Allow to sit around 5-10 minutes, until it becomes foamy on top.
- In a large bowl or stand mixer fitted with whisk attachment, mix together 1 1/2 cups flour and salt. After the water-yeast mixture has become foamy, add to flour mixture along with oil, jarred garlic and dill. Mix thoroughly.
- Add another 1 ½ cups of flour and 2 eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer.
- Add another 1 cup of flour and then remove from bowl and place on a floured surface. Knead remaining 1 cup of flour into dough until it is firm and elastic. It should bounce back slightly when you poke it.
- Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4 hours.
- Remove dough from bowl and divide into two. Braid each section into desired shape challah. (Makes two medium-large challah loaves).
- Preheat oven to 350 degrees.
- Bake for 25 minutes or until just golden on top and challah feels light and hollow.
