A water roux keeps challah tender and fluffy
A good loaf of challah is tender, pillowy and わずかに 甘い, but homemade loaves tend to 乾燥した，日照りの and stale quickly. To keep our challah tender and 延長する its shelf-life, we borrow the water roux technique known as tangzhong that´s used to make fluffy Japanese milk bread.
In this recipe from our cookbook " Milk Street Bakes," the tangzhong 増加するs the hydration level in the dough while keeping the mixture workable. Tangzhong is a mixture of flour and liquid cooked to a gel; it´s often referred to as a roux, though it does not 含む／封じ込める any butter or oil and serves a different 目的 than a classic roux. The gelatinized starch in tangzhong can 持つ／拘留する on to more water than uncooked flour, so the dough is 平易な to 扱う にもかかわらず the high hydration level. The loaf 達成するs a high rise and a light, airy crumb and the baked bread keeps 井戸／弁護士席.
Oil is the fat of choice in 伝統的な challah. For more コンビナート／複合体, nuanced flavor, extra-virgin olive oil is used instead of a flavorless 中立の oil. To complement the fruity, peppery 公式文書，認めるs of the olive oil, golden raisins plumped in orange juice are mixed into the dough at the end of kneading.
Though we love the look of challah formed into an intricate six-立ち往生させる braid or an impressively 塚d 栄冠を与える, for 緩和する, we make two simple braids and bake them in loaf pans. 井戸／弁護士席 wrapped, the loaves will keep at room 気温 for two or three days.
Don´t forget to drain the raisins before 追加するing them to the dough. Also, don´t 削減（する） into the challah while it´s still warm. With such a light, tender crumb, the bread slices more easily and has a better texture after 冷静な／正味のing to room 気温.
Olive Oil Challah with Golden Raisins Start to finish: 3? hours (1? hours active), 加える 冷静な／正味のing
This image 解放（する）d by Milk Street shows a recipe for olive oil challah with golden raisins. (Milk Street 経由で AP)
Servings: Makes two 1?-続けざまに猛撃する loaves
43 grams ( 1/3 cup), 加える 607 grams (4 2/3 cups) all-目的 flour, 加える more for dusting
155 grams (1 cup) golden raisins
? cup orange juice
3 large eggs, room 気温, 加える 1 large egg, for 小衝突ing
? cup extra-virgin olive oil, 加える more for the pans
63 grams (3 tablespoons) honey
2 teaspoons （米）棚上げする／（英）提議する salt
2? teaspoons instant yeast
In a small saucepan, 素早い行動 together 1 cup water and the 43 grams ( 1/3 cup) flour until smooth. Over medium, cook, 素早い行動ing 絶えず, until it thickens (a silicone spatula drawn through the mixture leaves a 追跡する) and 泡s slowly, 2 to 4 minutes; this is a "water roux." 捨てる the mixture into a stand mixer bowl, 圧力（をかける） a sheet of plastic 包む 直接／まっすぐに against the surface and 冷静な／正味の until barely warm, at least 30 minutes.
一方／合間, in a small saucepan, 連合させる the raisins and orange juice; bring to a simm er over medium, stirring, then 除去する from the heat. (Alternatively, in a small microwave-安全な bowl, 連合させる the raisins and juice; microwave on high until simmering, about 1 minute.) 冷静な／正味の to room 気温, stirring occasionally. To the 冷静な／正味のd water roux, 素早い行動 in the 3 eggs. 素早い行動 in the oil and honey. 追加する the remaining 607 grams (4 2/3 cups) flour, the salt and yeast, then attach the bowl and dough hook to the mixer. Mix on low until a sticky, わずかに elastic dough forms, about 5 minutes. 捨てる the bowl and 押し進める the dough off the hook. Drain the raisins in a 罰金-mesh strainer, 圧力（をかける）ing on them with a spoon to 除去する 超過 liquid. 追加する the raisins to the dough and mix on medium-low, 捨てるing the bowl as needed, until the raisins are 平等に 分配するd and the dough is tacky but not wet, about another 5 minutes. Detach the bowl from the mixer and use the spatula to 捨てる the bowl and gather the dough at the 中心. Cover with plastic 包む and let rise at room 気温 until 二塁打d, about 1? hours. 一方／合間, 小衝突 two 9-by-5-インチ loaf pans with oil, then line each with an 8-by-14-インチ piece of kitchen parchment, 許すing the 超過 to overhang the long 味方するs of the pan. Lightly flour the 反対する and turn the dough out の上に it. Using a （法廷の）裁判 scraper or chef´s knife, divide the dough in half; each piece should 重さを計る about 650 grams (23 ounces). Now divide each half into 3 equal pieces, for a total of 6 pieces; cover with a kitchen towel. Roll each 部分 支援する and 前へ／外へ against the 反対する to form a 12-インチ rope; as you work, keep the 以前 formed ropes covered. Position 3 ropes perpendicular to the 反対する´s 辛勝する／優位 but 平行の to each other. 堅固に pinch together the far ends of the ropes. Flour your fingers, then 解除する the 権利 rope, cross it over the middle rope and lay it between the other 2; adjust the spacing of the ropes as you go. Now cross the left rope over the new middle rope and lay it between the 2. Repeat the braiding until you reach the ends of the ropes. 堅固に pinch together the e nds. Tuck the ends under the loaf and 移転 the braid to a 用意が出来ている loaf pan, compacting it as needed to fit. Cover with a kitchen towel. 形態／調整 the second loaf in the same way and cover. Let rise at room 気温 until the loaves have 増加するd by half and the dough feels puffy but slowly springs 支援する when gently poked with a finger, 1? to 1? hours. About 45 minutes into rising, heat the oven to 350°F with a rack in the lower-middle position. In a small bowl, 素早い行動 the remaining egg. When the loaves have risen by 50 パーセント, 小衝突 the 最高の，を越すs with beaten egg. Place the pans in the oven, spaced several インチs apart, and すぐに 減ずる the 気温 to 325°F. Bake until the loaves are golden brown and the 中心s reach about 185°F to 190°F, 45 to 50 minutes. 移転 the pans to a wire rack and 冷静な／正味の for 30 minutes. Using the parchment slings, 解除する the loaves from their pans, peel off the parchment and 始める，決める them 直接／まっすぐに on the rack. 冷静な／正味の for at least 1 hour before slicing. EDITOR´S NOTE: For more recipes, go to Christopher Kimball´s Milk Street at 177milkstreet.com/ap
This image 解放（する）d by Milk Street shows a recipe for olive oil challah with golden raisins. (Milk Street 経由で AP)
This image 解放（する）d by Milk Street shows a recipe for olive oil challah with golden raisins. (Milk Street 経由で AP)
