I love Challah; I own dozens of recipes that converged into my own several years ago. I make Challah to celebrate Shabbat but also for friends and family. I wish to believe that the memories of eating Challah every Shabbat is part of what my kids remember fondly from their time at home growing up.
Now it is time to go right into business:
Ingredients:
1 1/2 cups of warm water
4 cups all purpose flour (white)
2 eggs (check them first for blood spots and freshness)
2 tbs corn/canola oil
2 tsp kosher salt
1 tbs Fleishmann's Traditional Yeast
2 tbs sugar
Sesame seeds / poppy seeds for topping
Coarse kosher salt for topping
1 egg and 4/5 drops of oil for egg wash
Tools:
A Kitchenaid or whatever food processor that kneads it will be a lot of help. I want to take this opportunity to thank my own Kitchenaid for making my life so much earsier and enjoyable in general and for helping with the challah making in particular. You are welcome.
Preparation:
In a bowl or right into the food processor pour in the water, a tiny bit of sugar (from the 2 tbs) and the tbs of yearst. Let it bubble for 10 minutes (the sugar will help activate the yeast).
When that is ready, you add the eggs, the rest of the sugar, the oil, the 4 cups of flour and the salt and start kneading for five minutes (Kitchenaid users, use speed # 2). The idea is to end up with a smooth and elastic ball of dough. Let it rise for 45 minutes covered by a plastic bag. Wet towels are also useful but in all fairness, plastic bags do a much better job.
After that you can choose to: a) Let it rest in the fridge till tomorrow; b) Put it in the freezer for later use (the dough will expand a little but no harm in it); c) Proceed right away.
So we have here a ball of dough that it has expanded, so you have to punch it down and knead for three more minutes to burst all the big bubbles that may remain inside. We only want tiny bubbles.
Having done that, we divide the ball in thirds. Each third will be kneaded into a rope and we will braid the challah loave out of three ropes. I hope you follow (for the crew out there asking themselves where I am from because you cannot guess: I am from Argentina and Spanish is my first language. This will be once and for all my disclaimer: English is my second language, sorry for any mistake I may incurr now or in the future).
After the braiding you paint it with the egg wash, put the coarse salt and the seeds for topping and let it rise (the final rise) for half an hour. Last step: into the oven at 365 F for 45 minutes or till golden brown.
Let it cool down over a rack.
This is the final product. Not bad at all!
Any questions? Want me to send you the recipe by email? Drop me a line: jewishcookingworld@gmail.com
Wanna see how it is done? Go to Youtube and type: Jewishcookingworld
Do you want me to make this challah for you? (only for Winnipeggers). Check my ad: Challah by Heydi
Shalom U'brachah!
