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Jewish Recipes --> Recipes --> Challah Recipes

Challah (p. 153) - Source: Levana's Table Kosher Cooking

Recipe Ingredients:

Food for the Soul

 

What Blessing do I make

 

Jewish Foods


  • 2 T. active dry yeast
  • 2 C. warm water
  • 1/4 C. honey or sugar
  • 2 eggs
  • 1/4 C. vegetable oil
  • 1/2 t. salt
  • 6 C. flour
  • 1 egg, beaten with 1/4 C. water
  • Sesame or poppy seeds, optional


Levana's Table Kosher Cooking
for Everyone by Levana Kirchenbaugh

"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.

Bread --> Challah

How to braid Challah

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods