 "This
is the traditional braided
Jewish bread served on
Shabbos and for holiday
celebrations. Personally, I
don't like bread that tastes
like cake, so my recipe
contains just enough oil and
eggs to enrich it and make
it festive yet retain a
bread texture."
How to Make:
Mix the yeast, water, and
honey in a big bowl and let
the mixture bubble for about
5 minutes. Add the eggs,
oil, and salt, and beat. Add
the flour and mix thoroughly
by hand.
Turn the dough onto a
lightly floured flat working
surface and knead for about
10 minutes. Turn the dough a
quarter turn every 2 to 3
minutes and punch it down
often to eliminate any air
pockets. (Alternatively,
transfer the dough to the
bowl of a dough mixer and
set for 5 minutes of
kneading).
Transfer the kneaded dough
to a big mixing bowl
(remember, it will expand).
Let the dough rise for 3
hours in a warm draft-free
area, covered with a cloth.
Preheat the oven to 350
degrees F. |
|
To Shape the
Challah:
Divide the dough into 2
pieces. Divide each piece
into thirds, and roll each
third into a long thin rope.
Pinch the 3 ropes together
at one end to hold then in
place. Braid the ropes, and
place the braid on a
foil-covered cookie sheet.
Repeat with the remaining
pieces of dough. Place the
loaves well apart on the
cookie sheet.
Brush each loaf with the
egg-and-water mixture and
top with seeds if desired.
Bake for 45 minutes to 1
hour, until the loaves sound
hollow when tapped on the
bottom.
Variations:
-
Whole wheat
challah: Substitute whole
wheat pastry flour for the
white flour. Be sure to use
pastry flour, as it is very
fine and will yield almost
as light a bread as white
flour.
-
Raisin
challah: Served on Rosh
Hashanah. Add 1 cup of
raisins to the dough. Divide
the dough into 2 pieces.
Shape each piece into a long
thin rope and roll it into a
coil. You will have 2 round
loaves.
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