March 5, 2010: Challah

The first time I baked challah was for a bread pudding recipe. I knew the origin was Jewish but didn't know how steeped in ritual and tradition it was. According to Jewish tradition, challah is served during the Sabbath and holidays as dictated by the Bible. I think this wonderful braided loaf is delicious any day of the year! It's not only wonderful in bread pudding, it is marvelous toasted and spread with sweet butter and your favorite jam or as the foundation of your favorite sandwich. My girls made many requests for me to make challah, especially looking forward to devouring a slice or two soon after the loaves were out of the oven.

In order for this recipe to be pareve, that is a food that can be eaten indiscriminately with both meat or dairy dishes as according to Jewish dietary laws, you will have to substitute the butter with margarine or vegetable oil.

CHALLAH
2 loaves

Dough
1 package dry yeast
1 cup warm water
Pinch of sugar
5 cups of flour, approximately
2 T sugar
1 1/2 t sea salt
1/3 cup butter, room temperature (or margarine or vegetable oil)
1 pinch saffron
3 eggs + 1 egg white, room temperature (reserve yolk for glaze, below)

Glaze
1 egg yolk
2 T sugar
1 t water
Poppy seeds

In the large bowl of your electric mixer, sprinkle the yeast and pinch of sugar over the warm water. Stir to activate. When bubbly, beat in 3 cups of flour with the sugar, salt, butter, saffron, and 3 eggs, and egg white. Beat for about 2 minutes. Gradually beat in the remaining flour. Knead with your dough hook for about 6 minutes (or turn onto a floured surface to knead by hand, about 8 minutes) until the dough is smooth and elastic. Place the dough into a clean large glass or ceramic bowl that has been oiled. Cover the bowl with plastic paper and a towel. Put it in a warm, draft-free place to rise until it is double in bulk, about 1 hour. Punch the dough down and knead out the bubbles. Divide in half and let rest for 5 minutes. Divide each half into thirds and roll each third into a 12-inch rope. Form each loaf by braiding 3 ropes together and pinching the ends securely together. Place the loaves on a oiled baking sheet. Prepare the glaze: mix together the egg yolk, sugar and water and brush on the challah. Sprinkle with poppy seeds. This time, let the loaves rise uncovered uncovered, until double in bulk. Meanwhile, preheat your oven to 400 degrees F. When risen, bake the challah for about 30 minutes, until a wooden toothpick comes out clean and dry. Remove from oven and carefully place on wire racks to cool.