Challah

07566fcc72d973a968bc335860b26264This is my favorite recipe for challah. It is modified from the original recipe from The Book of Jewish Food. I hope you’ll try it, and let me know what you think!

In a small bowl, mix together:

  • 1 tablespoon dry yeast
  • 1 ½ cups lukewarm water
  • 1 tablespoon sugar

In a large bowl, mix together:

  • 4 ½ to 5 cups flour (you can use half all-purpose, and half whole wheat)
  • ¼ cup sugar or honey
  • 1 ½ teaspoon salt

Make a well in the flour and add your proofed yeast and

  • ¼ cup vegetable oil (I use safflower)

Mix together wet and dry ingredients until it forms a ball, then turn out onto a flat surface and knead for fifteen minutes.

Place the dough in a lightly greased large bowl. Let rise for two hours, punch down and let rise again for another two hours, knead again, and then divide into two pieces to make two loaves.

Braid, cover with plastic wrap, and let rise for another hour, or until doubled in bulk, on lightly oiled baking sheet.

Brush loaves with one beaten egg or one egg yolk, Optional toppings include sesame seeds, poppy seeds, or sea salt (use whole egg if topping with seeds). Bake for 30-40 minutes at 350°F or until beautifully golden brown. Tap the bottoms of the loaves; they should sound hollow.