Sarah Korn?s Challah

Two weeks ago, a group of friends and I were given a real challah baking lesson from Sarah Korn, the chabad Rebbitson at NYU. It was a very exciting experience! Sarah is an amazing teacher. I can’t wait to make the challah again!

Group Making Challah!

Sarah Korn’s Challah

2 cups warm water

4 cups of water

4 packets dry yeast

1 tablespoon honey

8 large eggs

1 ½ cups canola oil

1 ¾ cups + 2 tablespoons of brown Sugar

3 tablespoons salt

1 12oz. container of toasted wheat germ

16 cups unbleached flour

1 egg for brushing on Challah Rolled Oats for sprinkling (optional)

Yields: 6 Large Challahs

Sweet Braid

Dissolve yeast in two cups of warm water with one tablespoon honey. Let sit for 5 minutes until it begins to bubble. Then add the rest of ingredients except for the flour. Mix everything until smooth. Slowly add flour, mixing constantly until you can no longer mix with a spoon. Continue to add flour while kneading with hands until dough is no longer sticky, yet not too dry. Let this rise for two hours or until the dough doubles in size.

Shape into six loaves. Brush with egg and sprinkle oats on top. Place the dough in a greased bread pan or on cookie sheet. Bake at 375 for approximately 45 minutes or until brown on top.

Done!

If you’re curious about the braiding, I will try to describe it to the best of my ability. The dough braiding is sort of counter-intuitive because you don’t break it into three long strings and start to braid from the top down. Start by dividing your loaf into three parts and roll them out into little worms. They should be pretty thick still- don’t make them too long or skinny because they’ll fall apart. Start by making an X over the middle dough string.  Then braid from the middle to the top, and middle to the bottom. With the end pieces, tuck them under the dough. If that doesn’t make sense, then please be creative. Braid it, make a big twirl. It will taste amazing either way.

Finished Product Being Devoured

This is really not your typical challah; it’s actually sort of a challah in disguise. The kinds I’m used to are too eggy, too light, bland and boring. This challah is very unique. The wheat germ makes the bread darker and chewier and the brown sugar and honey make it thick and sweet. It’s a bread that I would serve every night for dinner, with anything, anytime.

Big thanks to Sarah Korn for inventing this amazing recipe. After years of trial and error, she has produced something really delicious that is not only satisfying but also brings family and friends together. I have never tasted bread so yummy. Really. How many of you can say that?!

Make this! And probably cut the recipe in half because six loaves is a LOT!

Bon eating,

Ariel