Caramelized Onion Challah

Name: Caramelized Onion Challah
Ingredients: 10 tablespoons chicken fat; 4 cups diced onions; 2 1/4 teaspoons instant yeast; 3 tablespoons sugar; 2 cups warm water, divided; 2 tablespoons kosher salt; 3 large eggs, room temperature; 4 cups unbleached flour; 4 cups bread flour; 1 large egg, blended with 1 tablespoon water

10 ingredients

1 steps

Ingredients

10 tablespoons chicken fat
4 cups diced onions
2 1/4 teaspoons instant yeast
3 tablespoons sugar
2 cups warm water, divided
2 tablespoons kosher salt
3 large eggs, room temperature
4 cups unbleached flour
4 cups bread flour
1 large egg, blended with 1 tablespoon water

Directions

1

["Melt 2 tablespoons chicken fat (schmaltz) in a large nonstick skillet over medium-low heat. Add onions, cover and cook until very soft, about 30 minutes, stirring occasionally. Uncover and cook until brown, about 25 to 30 minutes, stirring frequently. Cool completely.", "Melt 8 tablespoons schmaltz and cool to 110\u00b0F.", "Place yeast and sugar in bowl of mixer fitted with paddle attachment. Add 1/2 cup water and mix until yeast is dissolved. Gently mix in remaining 1-1/2 cups water, salt and cooled schmaltz. Mix in eggs 1 at a time. Add flour, 1 cup at a time, beating well after each addition and scraping down sides.", "Change to dough hook and knead 20 minutes or until very smooth. Turn dough out onto lightly floured work surface; knead 1 to 2 minutes. Place in large oiled bowl, turning to coat. Cover with plastic wrap and set aside in cool place to rise until doubled, about 2 to 2-1/2 hours.", "Punch dough down, turn out on lightly floured work surface and knead in onions. Return to bowl, cover with plastic, and let rise 1 hour. Transfer to large plastic bag, leaving room for dough to expand, and refrigerate overnight.", "Grease a 12\" springform pan and line with parchment. Heavily flour work surface.""