I've been making this Challah recipe for longer than I care to remember. It came from my favorite uncle's cousin on the other side. I hope it has the flavors you remember.
Challah
(Jewish Egg Bread)
Challah is the traditional Jewish Sabbath and Holiday bread. It is rich with eggs, and sometimes at Rosh Hashanah -- fruit. This is a pareve Challah. If you wish to make a richer bread (or for a dairy meal) you may substitute whole milk for the 3/4 cup water in the recipe. Special Bonus: If any of the Challah remains to get stale, soaking it in an egg mixture allow you to make the best French Toast in the universe!
makes 2 braided challah (or one large swirled)
1 tablespoon dry yeast
1/3 cup water
1/2 cup sugar
6 cups unbleached flour
1 teaspoon sea salt
3 large eggs, lightly beaten
1/2 cup vegetable oil
Approximately 3/4 cup water
1 large egg yolk mixed with 2 tablespoons water (for brushing the loaf)
Poppy seeds (for sprinkling, optional)
1. Dissolve the yeast in 1/3 cup lukewarm water. Add 2 tablespoons of the sugar.
2. In a large mixing bowl, mix flour, salt and sugar. Make a hollow in the center and put yeast mixture in the hole. Mix to a thin paste adding a little flour from the sides. Cover and let sit for about 10 minutes.
3. Add eggs, oil and water to the hole. Combine mixture in hollow with flour around it using a spoon at first, then your hands, and adding additional flour to the bottom and sides as needed. Knead well, about 10 minutes, until dough is smooth.
4. The dough should lose its stickiness and completely clean the bowl. Sprinkle a little flour under dough in bowl. Cover and let rise until double in bulk, about 1 to 1-1/2 hours. Punch down and form into loaves (or one large one).
5. Preheat oven to 375 degrees F. To form into loaves: 1) make one large swirled round by rolling into one long coil, and coiling it upward, with the end sticking out the top; (This is the traditional shape for the New Year.) 2) cut off pieces, knead into balls and put side by side in oiled bread pans; 3) Divide in two. Then divide each loaf into five pieces and roll into long coils. Starting from the middle, braid the coils to each end, and put braid(s) into well-oiled bread pan(s) or onto a large baking sheet well sprinkled with cornmeal. Cover and let rise until almost double in size (about 1 hour).
6. Just before baking, brush tops with beaten egg yolk and sprinkle with poppy seeds. Bake for 35 minutes or until golden brown, and loaf taps hollow. Cool on wire racks.
Teacher’s Tips: 1. For Rosh Hashanah, you may wish to make a “beehive” loaf. Use all the dough and make a long thick coil that you will roll like a snake and let it climb two or three layers.
2. Soy milk makes a very rich-tasting pareve Challah.
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