Baking with Bunny: Challah

One of the best parts of going to Bunny's preschool on Fridays to celebrate Shabbat with her class is the smell of freshly-baked challah which pervades the entire school.

This Friday she didn't have school and she was very upset that she wouldn't be able to observe Shabbat with her class.  I told her that we could have our own Shabbat at home, and that we could bake some challah together. "But we don't have a kiddush cup," she pointed out. True, but we're not Jewish, either. (I didn't tell her that.)

Bunny school has taught me so much about Jewish religion, customs, and culture. I've always been drawn to this culture (if that's the right word) for some reason, and it makes me happy that Bunny is there at that school.  We made our challah, said some of the blessings, and sang "Shabbat is here."

The challah recipe I used is the one that her school uses. Here it is.

RECIPE FOR FOUR CHALLAHS

They make challah in bulk at school. I halved the recipe and we made three smallish loaves: one plain, one chocolate chip, one with cranberries and cinnamon sugar.

Also, this challah is not sweet so you can use it for savory as well as sweet sandwiches. If you want a sweeter bread, increase the sugar to taste.

Add apples, raisins, chocolate chips, etc to this mixture to "make delicious."

In a medium bowl, mix together 3 tbsp. dry yeast,2/3 cup of warm (not hot) water, and 2 tbsp. sugar or honey. Set aside and let the yeast do its thing.

In a large bowl, add 1 cup oil, 2 tsps. salt, 2 tbsp. honey, and 2 cups of boiling water to dissolve all the ingredients. Then add 1 cup of cold water.

Beat six eggs into the oil water mixture.

Add yeast mixture and up to 14 cups of flour (use as much as needed and add more if too sticky.)

Knead the dough until smooth and elastic. If possible, let to rise in a warm place.

Make 12 long "snakes." Braid 3 together to form challah. Put onto greased cookie sheet. Brush top of challahs with an egg wash for shine.

Bake 40 minutes in a 375º oven.  Let cool on wire rack.

[photo credit of plain and chocolate chip challah: Stefania Pomponi Butler]

Comments

[r]

don't forget to let it rise after braiding the snakes before baking. didja make challah french toast yet? mmmmmmm.

[Stefania Pomponi Butler/CityMama]

Good point. The directions don't specify, but if you let it rise twice, it's much fluffier (less dense). I let it rise, punched it down, then let it rise again before rolling the snakes and braiding. But, I suppose you could also braid, then let rise again. Challah french toast is on deck for tomorrow!

[Nohe 5]

I made the bread last night with my daughter. It was the first successful loaf of bread I have ever made. Thanks for the recipe. It gave me something to spread my sun dried tomato and olives on.

[Stefania Pomponi Butler/CityMama]

Hooray, Nohe 5! Glad to hear it.

[E's Mommy]

I've never made bread before. Do I let it rise for a specific amount of time, or just punch it down when it starts to escape the confines of its bowl?

[Stefania Pomponi Butler/CityMama]

E's Mommy, yes, put it in a large greased bowl in a warm spot in your kitchen (maybe near stove) and watch it rise! Then punch down and let it rise again. I just eyeball it. It will usu. double to triple in size.

[kateri]

I halved the recipe, then ended up serving one loaf with Thanksgiving Dinner, and using the other loaf as stuffed french toast for Thanksgiving Breakfast!!! I am so proud of myself, I can not even tell you! That was the very first time that I successfully made homemade bread outside of my bread machine.

[Vanessa]

This bread is PHENOMENAL! I'e made it on multiple occasions (and after much searching each time, have finally bookmarked this page) and it always turns out beautifully. It's now the neighborhood favorite as we hand out all the extra loaves that we can't eat ourselves. Thank you for a great recipe!