CHALLA BREAD

Because the use of fire is forbidden on the Sabbath in the Jewish culture, it is traditional to bake Challah on Thursday or Friday so that it is sure to be ready before sundown at the beginning of the holy day. Challah is most often braided, but it may be baked in various other shapes, even into a regular loaf in a loaf pan.

I learned how to bake Challa from my sister-in-law, Giselle way back before I was married.  It was such a wild experience.  If you haven't baked a loaf of any kind of bread yet, you are in for a real life, one-of-a-kind experience. This recipes makes one large loaf.

1-1/4 Tbsp Active Dry Yeast

3/4 Cup Warm Water

1 Tbsp Sugar

2 Tsp coarse Salt or 1 Tsp table Salt

2 Eggs, beaten lightly

2 Tbsp Vegetable Oil or Canola Oil

3-1/2 to 3-3/4 Unbleached White Flour

Glaze: 1 egg yolk mixed with 1/3 Tsp water

Poppy Seeds or Sesame Seeds

Preheat oven to 400 degrees.

Dissolve yeast in warm water in a large bowl.  When dissolved, add sugar, salt, eggs, oil  and as much flour as can be stirred into the liquid (1 Cup at a time).  

Turn out onto a floured board and knead at least 10 minutes, adding more flour as needed to make the dough smooth and elastic.  Form into a ball.  Place in an oiled bowl, cover loosely with plastic wrap or cotton dish towel and leave in a warm place away from drafts until doubled in bulk.  Punch dough down, knead in a little more flour if too moist to handle, then divide into equal pieces.  Form a braid and pinch together ends and tuck underneath.

Cover and let rise at room temperature until double in bulk.  Brush the loaf all over with egg glaze and sprinkle with poppy seeds.  Bake 30-35 minutes in the preheated oven and continue baking  minutes longer.  Cool on rack.