This traditional Jewish bread is served before the three Sabbath meals and most Jewish holidays, like Rosh Hashanah. H&H photo assistant Jackie Goodlin supplied us with this easy-to-follow family recipe.
3 cups of flour
1/3 cup of granulated sugar
1 tsp of iodized salt
1 tbsp of yeast (traditional)
1 tsp of granulated sugar
1 cup of warm water
1/4 cup oil (sunflower or canola)
Step 1: Place flour, granulated sugar and salt into a mixer. Pulse 3 times.
Step 2: Measure 1 cup of warm water into a measuring cup and add 1 tbsp of traditional yeast and 1 tsp of granulated sugar. Stir gently with a spoon and let rise for approximately 10 minutes. (Note: if the water is too hot, the yeast will rise too quickly. If the water is too cool, the yeast will not activate).
Step 3: Once the yeast has risen, add 1 egg to the flour mixture and blend. With the mixer running, slowly add the yeast mixture. Blend. With the mixer still running, slowly add 1/4 cup oil. Blend. If the dough is too sticky, gradually add additional flour. Dough should have a smooth consistency and should not be sticky.
Step 4: Remove dough from the mixer and knead on a floured counter for approximately 3 minutes.
Step 5: Place dough in a lightly oiled stainless steel bowl. Cover the bowl with plastic wrap (also lightly oiled to prevent dough from sticking). Place a warm towel over the bowl. Allow dough to rise until double in size (approximately 1 to 1-1/2 hours).
Step 6: Remove dough from bowl and shape. Place challah on a baking pan.
Step 7: Allow dough to rise a second time until it doubles in size (1 to 1-1/2 hours).
Step 8: Beat an egg. Using an egg brush, glaze the top and sides of the challah. Sprinkle with poppy seeds and/or sesame seeds.
Step 9: Bake at 350°F for approximately 30 minutes. Challah should be golden brown.