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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Since I've been making these Challah's my family refuses those bought in the Bakery & whenever we're invited for a holiday meal somewhere else, the only request is...please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first-yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it! Ingredients:
3 1/2 cups all-purpose flour, plus |
3 1/2 cups all-purpose flour |
2 (1/4 ounce) packages dry yeast |
1 egg, beaten |
1/2 cup vegetable oil |
1 tablespoon salt |
1/2 cup sugar |
2 cups warm water (80 -90) |
1 egg, beaten |
poppy seeds (optional) or sesame seeds (optional) |
Directions:
1. First measure out all your ingredients.
2. Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
3. I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
4. After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
5. Mix well (I use the bread hook).
6. Add egg (already beaten) & oil.
7. Slowly start mixing in most of the remaining 3 1/2 cups of flour.
8. The dough will become quite thick.
9. When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
10. Add only enough additional flour to make dough manageable.
11. Knead until dough has acquired a life of its own ; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
12. Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
13. Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
14. Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
15. After the 2 hours, turn your dough onto your working surface.
16. Now comes the forming part.
17. For Shabbos I always make a 2 level braided challah which looks great & is really easy.
18. Prepare your baking sheet lining it with parchment paper.
19. Preheat oven to 375°F.
20. First, take a large knife & cut the dough in half.
21. Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
22. Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
23. Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
24. Place on baking sheet.
25. Repeat the same for other half.
26. Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
27. Repeat same for other third.
28. Now let the challah rise for 1/2 an hour.
29. After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
30. Almost done!
31. Put in preheated oven & let bake for exactly 25 minutes!
32. Turn off oven & leave Challahs in for exactly another 10 minutes!
33. Remove from oven.
34. Enjoy-you deserve every compliment you get!
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