Challah Recipe
Kathleen’s Niece, Avital’s, Challah Recipe from Women’s Chodesh Group, A project of Chabad of Greenwich, including tips and tricks from Merrill Mazzella (watch Merrill’s video on the Temple Emanu-El website if you want to make challah like a pro).
Challah
1 package of yeast is equal to 2.25 tsp or 7 grams. Typically, hot water somewhere in the range of 105° and 115°F is ideal for proofing dry yeast. 95°F is often recommended for live yeast (this is not optimal for dry yeast).
Mix:
- warm water 105 to 110 degrees
- yeast
- sugar
Let stand for five minutes until mixture bubbles
Mix in separate bowl:
- vegetable oil
- eggs
Set aside
In mixer bowl, mix:
- salt
- bread flour
For egg wash (don’t prepare until bread is ready to bake):
- 1 egg, beaten (for glaze)
Merrill recommends adding the liquid ingredients (yeast, water, sugar mixture) to the bowl first. Then add the egg mixture to the bowl. Finally, add the dry ingredients (flour and salt) and mix on medium speed. Dough should be soft, not sticky. Knead on a flat surface for one minute. Place dough in an oiled bowl, turning to oil the whole surface. Cover and let rise two hours in a warm place. (TIP FROM MERRILL: MIX DOUGH THURSDAY NIGHT AND LET IT RISE IN A COVERED CONTAINER IN THE REFRIGERATOR OVERNIGHT. I ALWAYS DO THIS)
When dough is ready, preheat oven to 350F. Sprinkle a VERY small amount of flour (see Merrill’s video) on a large bread board to prevent sticking. Put dough on bread board and punch it down into a rectangular shape. If making a two-loaf recipe, divide the dough into two, and divide each half into three pieces and roll each into a rope. [I have a very hard time getting the even sizes for the three strands. Merrill told me to roll one very long strand of dough, and then cut that strand into three pieces – this works better for me]. Braid the pieces, pinching the ends and turning them under and place on parchment paper. Let rest for 30 minutes. Brush with egg, bake for 30 minutes. You may have to tent with aluminum foil or last 10 minutes if it gets too brown. Internal temperature should be at least 190 degrees F. Enjoy!