The term “challah” was first used to refer to the little amount of dough used to bake bread as a memorial to the demolition of the Jerusalem Temple. It has changed into the braided, sweet, somewhat brioche-like bread that Central and Eastern European immigrants introduced to the United States. Round challahs, frequently studded with raisins, are presented on Rosh Hashana and Yom Kippur, and Sukkot, the holidays honoring the New season and the fall harvest. Straight loaves of twisted challah are consumed all year long.
I have learned tricks from challah bakers worldwide, including in Israel, Europe, and this nation. For instance, more risings result in a better loaf. If you desire a texture reminiscent of brioche, let the dough gently rise in the fridge during one of the three risings. Two egg washes, one after braiding and one before baking, are essential for a beautiful loaf.
Ingredients
Yield: 2 challahs
- One and a Half packages of active dry yeast
- One tablespoon of sugar
- Half cup of Sugar
- Half cup of vegetable oil (You might need more for greasing the bowl)
- Five large eggs
- One tablespoon of salt
- Eight to Eight and a half cups of flour
- Sesame seeds for sprinkling
Preparation
Step 1
In a large mixing basin, dissolve yeast and one tablespoon of sugar in 1¾ cup of lukewarm water.
Step 2
Oil and yeast should be combined, then beat in Four eggs one at a time with the leftover salt and sugar mixture. Add flour slowly. The dough is prepared for kneading when it holds together. (You may alternatively combine and knead using a mixer with a dough hook.)
Step 3
On a floured surface, place the dough and knead it until it is smooth. Then put the dough back in the bowl after cleaning and greasing it—place in a warm location for an hour, covered with plastic wrap. A heated oven turned off can also help the dough rise. The dough should be pounded down, covered, and allowed to rise once more for 30 minutes in a warm area.
Step 4
Half the dough is divided into six balls to create a straight or round 6-braid challah. Roll each ball into a string approximately twelve inches long and 112 inches broad using your hands. Stack the six pieces side by side in a row. Pinch the strands’ tops together. Transpose of the right outer strand into two strands. Then shift the second strand to the extreme right by taking it from the left. Move the outermost strand to the left by two. To the extreme left, shift the second strand from the right. With the outer right strand, restart. This should be done until all the strands are braided. The ends should be tucked under for a straight loaf. Twist into a circle while squeezing the ends together to form a round loaf. Repeat to make a second loaf. Braided loaves should be spaced at least one or two inches apart on a baking sheet that has been buttered.
Step 5
Brush the bread with the remaining beaten egg. Bread pieces can either be frozen or given one additional hour to rise.
Step 6
If baking right away, preheat the oven to 350° and give the bread another brushing. Start by removing frozen food from the fridge approximately 5 hours before baking. Put your pointer finger on a slice of bread and then roll it in the poppy, sesame seeds, or egg wash. Continue until you have seeded all the bread—cool loaves on a rack after baking for approximately 35 to 40 minutes, or until brown.
Enjoy!!