Max Simon Says: Add Masa to Your Challah

Directions

1. In a large bowl, dissolve yeast and sugar into lukewarm water (between 90-95 degrees F). After a few minutes, when the mixture is bubbly, whisk in the olive oil.

2. In a separate bowl, mix together the flour, masa harina, and salt. Gradually add this mixture to the wet ingredients and form a dough. Knead by hand or with a stand mixer (low setting for 10 min) until the dough is smooth and passes the windowpane test.

3. Finish kneading the dough by hand and form into a ball. Lightly coat with olive oil, transfer to a bowl, cover, and let it rise until it doubles in size. Depending on the temperature of your kitchen, this may take between 1.5-2 hours.

4. Once the dough doubles in size, punch it down, cover, and let it rise again until it doubles in size. Depending on the temperature of your kitchen, this may take between 30min-1 hour.

5. Divide the dough in half using a bench scraper. Then divide each half into equal portions — the number of portions depends on the number of strands you’ll want. The challah pictured uses 8 strands per loaf.

6. Roll each portion into even strands, approximately 8-12 inches in length. Then braid them together and transfer to a parchment paper-covered baking sheet. Repeat for the second challah.

7. Cover both challahs in plastic wrap (or a clean towel) for 30-45 minutes or until nearly doubled in size. Preheat the oven to 350 degrees.

8. Whisk the eggs and honey together. Brush the egg wash mixture onto the braided challahs and bake for a total of 35-40 minutes or until golden brown on all sides. Halfway through baking, brush on another layer of egg wash. Repeat in the final 5-10 minutes, adding flaky salt at this stage as well. The internal temperature should reach 195 degrees F.

9. Let the challah come to room temperature before ripping apart … if you have the patience :)