Challah: The Blessing in the DoughSample

Challah — A Recipe for Blessings

There are literally dozens of challah recipes ranging from sweet to savory. In addition, there are many ways to shape a challah. Most commonly, challahs are braided in three, four, or six-strand braids. Alternatively, there are different variations on round challahs, sometimes used throughout the year, but always incorporated into the High Holiday meals that commemorate the Jewish New Year and recall the yearly cycle of life. Moreover, there are challahs shaped to commemorate special occasions. Challah comes in all shapes and sizes and flavors, too, however, the basic spirit of baking challah, which we have studied, is always the same. What follows is a traditional sweet challah recipe formed in a three-strand braid.

RECIPE

This recipe can be halved and made in a standard-sized electric mixer. However, if the recipe is halved, we do not separate the dough as the batch isn’t large enough to meet the requirement for taking challah.

INGREDIENTS

13–14 cups all-purpose or bread flour

1½–2 cups sugar (depending on desired sweetness)

2 tablespoons salt

3 tablespoons dry yeast

4 cups warm water

1 cup canola oil

2 eggs, plus 1 egg for glazing

Optional – sesame seed

DIRECTIONS

Preheat oven to 350 degrees. Grease four to five cookie sheets.

1. Combine 12 cups of flour with the sugar, salt, and yeast. Separately, combine the warm water with the oil.
2. Whisk the water and oil together until the oil is integrated into the water and quickly pour into the dry ingredients.
3. Knead both wet and dry ingredients together.
4. Next, add 2 beaten eggs and knead the dough again until mixed.
5. Finally, add 1–2 cups of flour (starting with 1) until the mixture is not too sticky. At this point cover the dough with a towel and let rise for 10 minutes.
6. After 10 minutes, if we are separating challah, it is done now and respectfully discarded.
7. After that, we shape the dough. This batch can make 4–5 challahs. We form each challah by taking three portions of dough slightly smaller than the size of a tennis ball.
8. Roll each ball into a long strand. Braid the three strands and place the challah on a greased cookie sheet.
9. After all challahs are shaped, cover with a towel and let rise for about 1½–2 hours.
10. Brush the challahs with beaten egg, and if desired, sprinkle with sesame seeds.
11. Bake at 350 degrees for about 27–30 minutes. Cool on a wire rack. Enjoy!

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