Sisterhood

Marci’s Challah Recipe

(borrowed from Deborah who adapted it from @Mandylicious on Instagram)

Yield-2 large loaves, 3 small loaves

Ingredients:

1 1/3 cup warm water (95-105 degrees)

1/3 cup oil (any kind except coconut)

2 whole eggs OR 4 egg yolks

2 teaspoons sea or table salt (not kosher; if using kosher, 1 teaspoon only)

4.5-5.5 (plus extra) cups bread flour or all-purpose flour

1/2 cup sugar (generous scoop!)

1 tablespoon instant yeast (active dry is fine too, but increase to 1 1/4 tablespoons, and needs to be activated with 1/2 cup of warm water from the total amount and 2 teaspoons of sugar)

Note: the packets of yeast are 2 1/4 teaspoons

Directions:

1. Combine all the ingredients either in a mixer, by hand or in bread machine on dough cycle. Since the yeast is instant you don’t have to proof it first, so easy!! (If using active, it needs to be proofed first). Mix the dry active yeast, 1/2 cup of warm water and sugar, and wait for a foam to appear. I prefer using a glass bowl for this. While it sits and starts to activate, measure the oil and crack the eggs into the mixing bowl. Add in the activated yeast mixture, then add salt and flour. If using a bread machine, 4.5 cups of bread flour is enough, 5 if all-purpose. By hand or mixer, add until you have the right consistency, closer to 5-5.5, it depends on so many factors.

2. Knead by hand or mix with dough hook for at least 5 minutes, adding flour as needed until it is soft and elastic and tacky and smooth, but not sticky or dry. Then lightly coat a clean bowl with oil, then turn the dough to coat and leave in the bowl to rise, covered with plastic wrap and/or a clean dish towel. Let it rise about 90 minutes, could be more or less depending on the weather.

3. Divide dough in half, then divide each half into thirds for a traditional braid. Roll each piece into a rope or snake. Taper the ends to keep the middle a bit fatter. You may want to very lightly flour your board for this. Don’t flour too much or the challah won’t hold its shape and will taste dry!!

4. Braid the two loaves and put on a baking sheet covered with parchment paper. Cover again with the plastic wrap or dish towel and let rise again about 30-45 minutes until puffy and jiggles when you move the baking sheet. It won’t quite double in size but will rise more!

5. Lightly beat an egg or egg yolk with a drop of water to make an egg wash and brush the challahs with the egg wash and your choice of sprinkles, salt, sesame seeds, poppy seeds, everything bagel seasoning, etc. (If you want chocolate chips or raisins, mix it into the dough as you’re rolling your strands out or flatten the ropes, fill them, then roll and braid).

6. Bake at 350 for about 25-35 minutes, check after 12-15 minutes or so and rotate the pans 180 degrees so they bake evenly and don’t get too brown. When they look done (golden brown) and the bottom is lightly browned, they’re ready! Tap the bottom of each challah, listening for a hollow sound. Let cool on baking sheet for about 10 minutes then transfer to a cooling rack to cool.

7. Eat and enjoy! Shabbat shalom!