TIME TO MAKE THE CHALLAH

Make it Sweet for New Year
Food & Drink | Holiday Recipe

While observing Rosh Chodesh with a few ladies down in DUMBO, Esther taught us how to make Challah since Rosh Hashanah was approaching. My favorite part of making Challah is the final step before baking it, which is braiding it. My braid is a little funky but we all know I things slightly weird. 

As we walked out that night, we all had brown paper bags with warm bread. Usually we linger a little longer on our way to the subway, but this time we excitedly hurried home. It felt very domestic and 1950s to be so excited to get home to our husbands with our freshly baked bread. Now and then, it's fun to "role play". 

Following is a recipe for Challah. It's great all year long (well except during Passover) and you do not have to be Jewish to enjoy it (I'm not). 

Shanah Tovah

Ingredients:
2 Tablespoons dry yeast 
2 1/4 cups (500 ml) lukewarm water 
1/2 cup (100g) sugar 
4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing 
1 Tablespoon salt 
9 1/4 cups (1 1/3 kg) flour 
Poppy or sesame seeds (optional) 
1/2 cup (125 ml) vegetable oil 


Yields 4 Loaves



Directions:
Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.



To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1 1/4 inches (3 cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.

Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350F (180C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.
Variations for Sweet Challahs:

Add 1/2 cup (125 ml) honey to the beaten eggs.
Add 3/4 cup (100 g) raisins and knead them into the dough after it has risen and been punched down.