Bakerdale Challah Bread and Roll mix Instructions

You can mix the challah dough by hand, food processor, or dough mixing machine.

Using a dough mixer

Use hook attachment. Place contents of 1 pack in bowl. Add 1 egg and 5 oz warm water. Mix on low speed for 1 minute, then on medium speed for 6 minutes. If dough is dry, add a teaspoon of water at a time. Follow makeup instructions below.

Food processor

Add contents of 1 pack to bowl, 1 egg, and 5 oz warm water. Pulse several times until sandy. Mix on low speed for 1 to 2 minutes. If dough is dry, add a teaspoon of water at a time. Follow makeup instructions below.

By hand

Place contents of 1 pack, 1 egg, and 5 oz warm water in bowl. Mix by hand or large spoon until combined. If dough is dry, add a teaspoon of water at a time. Turn out on lightly floured counter and knead by hand for about 10 minutes until dough is smooth and elastic. Follow makeup instructions below.

MAKEUP

Form dough into a ball and place in a lightly oiled bowl. Cover. Let rest for about 1 hour.

Remove dough and gently place on a lightly flour dusted table or counter. Do not fold or work the dough.

You can simply shape the dough into a loaf and bake in a loaf pan.

For classic six strand challah bread, or for challah rolls, cut the dough first into two equal parts.

Now cut each half into three equal parts. You now have 6 pieces of dough. You can roll each piece into a ball for simple rounded rolls.

Roll each piece of dough into a cigarlike shape. The length should be about 10 inches. The ends should taper off. Line them up as in the image below.

If you are going to braid them into a challah loaf, pinch together all 6 ends opposite you. Or braid each strand individually into the desired roll knot.