Challah: A Snafood-Proof Recipe

I’ll start with a very basic introduction to the world of Challah. Mostly because I am still learning about it. In Jewish tradition, the lady of the house makes Challah every week to be eaten on the Sabbath {Friday night, Saturday lunch, and again late afternoon}. Friday night, which is the beginning of Shabbos, Challah is served and a blessing is said after kiddush {the wine’s blessing} over wine. Giving thanks for the food we eat is not an uncommon idea. At our table before talk of Jewish conversion began it wasn’t uncommon either. Though now, we say prayers before and after we eat each meal.

Phonetically transliterated, “Baruch Atah Adonai Eloheinu Melech ha’olam, hamotzi lechem min ha’artez.” ~ Thank you, God, for the blessing of bread and for the meal we will now enjoy together. And after we’ve eaten we give thanks again, “ Baruch Atah Adonai, hazan et hakol” ~ Thank you, God, Who provides our food. Help us to share what we have, and to care for those who are hungry. These, of course, are simplified versions so Charlie can say them too. She actually leads our mealtime prayers which is something that makes my heart sing.

I digress, back to the Challah! Challah is an egg bread, using simple ingredients, and is typically prepared parve. I’ve made Challah for a few months now, and while I’ve experimented with a few recipes, techniques, and flours {I’ve made it with whole-wheat flour before, but the result is heavier than I prefer my breads to be.}. This is by far my favorite method to date. It is so simple and better yet it is Snafood-proof. It rises beautifully and gives an elastic dough that’s easy to manipulate and work with. I’ve made giant loaves and smaller loaves, challettes if you will, and I’ve even used this dough in a standard loaf pan with a miniature braid down the center.

Ingredients

2 TB yeast
1/3 cup warm water for yeast
1/4 cup extra virgin olive oil
1 TB organic sugar
1 TB kosher salt
*optional up to 1/2 cup honey
1 cup boiling water
1/2 cup cold water
3 jumbo eggs
6-7 cups unbleached flour
*optional poppy seeds or toasted sesame seeds for tops

Directions

In your mixer bowl, dissolve yeast with 1/3 cup warm water.
In a separate bowl, mix oil, salt, sugar, {and honey if using} with 1 cup boiling water. Add the 1/2 cup cold water and stir. Beat eggs and reserve 1 TB of the beaten eggs for brushing tops of challah. Add the rest of the eggs and stir. Add to the dissolved yeast and stir. Slowly add 6-7 cups of flour and mix until the dough is ready to be kneaded.
Turn out onto floured surface and knead for 2 minutes adding more flour if necessary, until it it no longer sticking to hands. Return to bowl and cover with plastic wrap.
Preheat oven to warm. Once preheated wait one minute and turn oven off. Let dough rise until doubled in bulk in oven, about an hour.
After dough has doubled, turn out onto a floured surface and knead again for 1-2 minutes. The dough should be quite elastic and forgiving. Separate into 4 equal parts {if making 4 small loaves}. Divide each of the 4 pieces into 3 pieces. Roll each into a strand, about 12 inches long. Braid together: right to center, left to center, repeat. Place on parchment or Silpat lined half-pan.
Do the same with the other 3 portions: divide, roll, braid, placing each on the pan. Brush tops with egg-wash. If using seeds sprinkle on top.
Bake at 350 degrees F. until golden in color. Remove and cool on wire rack.
If making 4 loaves, the baking time will be about 30 minutes. 2 large loaves will be 45-50 minutes and one XL loaf will take 50-55 minutes of baking.