Challah: It is better than dessert!

six strand braided Challah

Shabbat Shalom!  This is a special greeting which Jews use on Friday, the beginning of the Jewish Sabbath otherwise known as Shabbat.  All Jewish holidays begin and end at dusk.  Those who follow Shabbat closely, like the Orthodox and Conservatives, take this time very seriously.  They are not allowed to do work of any kind which means no cooking, no electricity, and no machines until dusk on Saturday evening.  I practice Reform Judaism which means I follow the Jewish Torah and laws but do not implement them directly in my daily life, such as keeping Kosher.

Shabbat is a day of joy for us, something we look forward to all week.  It is a Mitzvah, which means good deed, to practice Shabbat.  Another Mitzvah is to bake Challah.  This sweet Jewish egg bread is my favorite bread and the reason I look forward to Shabbat each week.

Challah from 2008

I was first introduced to the Mitzvah of baking Challah in college.  One of my girl friends at the time came from Israel and brought me home to her family's house in Virginia for the weekend.  Her mom is a fabulous cook and made a Challah which brought tears to my eyes, it was so yummy!  I asked her for the recipe and that was the end.  I have been making Challah almost every Friday since that year.  Even as a baker at Hi Rise Bread Company where I was baking batches of 30-40 Challah braids at once.  My dad, who was raised Christian, has even taken to baking this recipe every other Friday.

I always use King Arthur Flour from Vermont and locally raised, free range eggs.  The Whole Wheat flour is my own addition along with a few of the other techniques picked up along the way.  I hope you enjoy this bread as much as I do!

Challah Braids
2 tsp instant yeast
1/2 cup warm water
pinch sugar
2 cups All Purpose flour
2 cups Whole Wheat flour
1 1/2 tsp salt
2 room temperature eggs
6 Tbsp vegetable/canola oil
1/4 cup honey
glaze:
1 egg yolk
1 Tbsp sugar
1 Tbsp water

1) Measure a half cup of warm water into your liquid measuring cup.  Stir in the yeast and sugar until combined.  Let this mixture sit until the yeast starts to blossom (you will see foam on top).

2) In a large mixing bowl, combine the flours and salt.  Make a well in the center to hold the liquids.

3) Add the eggs, oil, honey, and yeast/water mixture to the center of your dry ingredients.

4) With a spatula or fork, break up the egg yokes and slowly start mixing in the flour, just like you are making pasta.

5) Once you have mixed in all the flour the dough can hold, move it to your table top and start kneading.  I usually have a half cup more warm water waiting.

*this part of the process is completely dependent on your environment.  The more humidity, more flour and vise versa.

6) Typically I will knead my dough until all of the original flour mixture is incorporated which takes around 15-20 minutes.  I will knead in a tiny bit of water and then a tiny bit of flour; continuing until all the flour is incorporated.  Your dough should be moist and elastic.

7) Form a ball with your dough by gently folding the sides underneath.  This creates a gluten cloak which will protect the dough during the rising phase.  Put in a large, lightly greased bowl and cover to let rest in a warm spot for 2 hours.

8) Remove the dough from your bowl and place on the table top.  Cut the dough in half and then in thirds.  You want six strands all together.  Take these pieces and create a gluten cloak for each piece. Cover and let sit for 10 minutes.

9) Shape each piece into a banana shape.  Take one end of the piece of dough and fold it over it's self until you have a log.  Use your hands to roll out from the center of the log and taper with the outside of your palms at the ends.  You do not want your bananas to be too long nor too short.

10) Take three strands and firmly press their ends together.  Then braid them like you would hair.  This recipe will make two loafs or one loaf if you know how to braid six strands.

11) Place your loaves on a lightly greased cookie sheet and cover for another hour.  Meanwhile, pre-heat your oven to 350 degrees F.

12) Just before baking, mix together your glaze and brush onto your Challah.  Make sure you brush the entire outside of the bread.

13) Place in oven and bake for 20-30 minutes, turning half way through.  The bread is done when the bottom is golden brown.  If you followed these directions, your Challah should have a nice sweet crust with the inside being moist and layered.  This bread is traditionally eaten by pulling pieces off the loaf, no slicing (trust me, it will be so much better)!