Mama's Challah
Mama’s challah. Or as my mom calls it: “the BEST challah.” And she’s right. The recipe from start to finish takes time (approximately 3 hours) so I either make it Thursday night or Friday afternoon when I get home. I prefer making it Friday so it’s fresh and warm out of oven; Here’s the secret: you spread a little butter, sprinkle a little salt and you’ve got heaven on earth in the shape of braided bread. Since this makes two loaves we usually have one plain and one raisin. And as anyone who’s anyone knows, challah makes the best french toast and/or peanut butter and jelly sandwiches.
Total Steps
17
Ingredients
9
Tools Needed
10
Ingredients
- 7 cup bread flour
- 1/2 cup brown sugar
- 2 tablespoons granulated sugar
- 2 package regular yeast
- 2.25 cup water
- 2 teaspoons salt
- 1/2 cup vegetable oil
- 3 eggs
- raisins(optional)
Instructions
Step 1
In a tall glass, mix 3 tablespoons flour, 2 tablespoons granulated sugar, and both packages of yeast. Stir mixture slightly, then add 3/4 cup lukewarm water (100-115°F, measured with a liquid thermometer). Let this mixture bubble and rise to the brim of the glass for about 10 minutes. (If it doesn't foam within a few minutes, try again with warmer water.)
Step 2
In a medium bowl (Bowl A), combine 3 cups flour and 2 teaspoons salt.
Step 3
In a larger bowl (Bowl B), whisk together brown sugar, vegetable oil, and 2 eggs.
Step 4
Pour the contents from Bowl A into Bowl B.
Step 5
Add the contents of the tall glass (yeast mixture) into Bowl B.
Step 6
Add another 1 1/2 cups lukewarm water (110-115°F) into Bowl B.
Step 7
Add 4 more cups flour into Bowl B.
Step 8
Mix everything with a wooden spoon at a quick pace. When the dough becomes too thick to mix with a spoon, transfer it to a floured wooden board or other work surface and knead for about 5 minutes.
Step 9
Keep your hands floured, adding small amounts of flour by hand if the dough gets sticky. It should be smooth – not too loose, firm, or sticky. Scrape off any bits of dough from the board to keep the surface clean and smooth. Form the dough into a round.
Step 10
Lightly oil another large bowl. Place the dough in the bowl, turning it over once to coat with oil. Cover the bowl with a lightly damp towel.
Step 11
Prepare a warm oven: Preheat the oven to 150°F, then turn it off before placing the dough inside.
Step 12
Place the covered bowl with the dough in the warm oven for 45 minutes to 1 hour. Check at 45 minutes to see if it has doubled in size.
Step 13
Remove the bowl from the oven. Dip your fist into flour and very gently punch the dough 10-12 times to release the air.
Step 14
Knead the dough again on a floured board for 5 minutes. Lightly oil the bowl again, form the dough into a round, and return it to the bowl. Cover and return to the warm oven to rise again for 30-40 minutes.
Step 15
Punch the dough down again and knead it into a round. Gently divide the dough into 2 loaves using a sharp knife (do not saw). Preheat the oven to 350°F.
Step 16
Place one divided loaf aside in a bowl. With the remaining loaf, knead it with one hand into a ball (if using raisins, add them here). Divide the ball into 3 pieces, then braid them on a lightly floured board. Roll out each piece, making it fatter in the middle and skinnier at the ends. Pinch the ends of the braid together and tuck them under. Repeat this process with the other loaf.
Step 17
Place the braided loaves on an oiled cookie sheet. Prepare an egg wash by mixing 1 egg with a bit of water, then brush it over the loaves. Bake for 30 minutes.