Making Challah at Home

From EHNTJC Parent Amy Claver

Challah from the beautiful book, In the Jewish Tradition, A Year of Food and Festivities by Judith B. Fellner

Ingredients (makes 2 loaves)

5-6 cups flour
¼ cup honey or 6 tbls sugar
1 ½ tsp salt
1 package dry yeast
½ cup pareve margarine, softened
1 cup hot tap water
4 eggs at room temperature, one egg separated
½ cup raisins (optional)
1 tsp cold water

Directions

In a large bowl, mix 1 ¼ cups of flour, the honey or sugar, salt, and undissolved yeast. Add margarine and hot tap water and beat 2 minutes at medium speed in mixer. Scrape bowl occasionally. Add 3 eggs, egg white, and ½ cup flour to make a thick batter. Beat 2 minutes at high speed. Fold in raisins. Scrape bowl and stir in enough flour to make a soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl and turn to grease top. Cover and let rise in a warm place until double in bulk, approximately 1 hour.

Punch dough down and turn onto lightly floured board. Divide dough in half. Shape dough. Place both shaped challahs on greased cookie sheets. Beat remaining egg yolk with water and brush on loaves. If omitting raisins, sprinkle on 2 poppy or sesame seeds, if desired. Leave uncovered to rise until double, approximately 1 hour.

Bake at 375 degrees F for 30 to 35 minutes or until golden brown on top.

Photo credit mollyali