Challah

In the winter I usually take on a baking project each weekend. This past weekend I decided to make challah, which probably should count as a dessert, not a bread! It was delicious and made two giant loaves. I use a recipe I adapted from fellow writer Lynne Meredith Schreiber:

Dissolve 2 1/2 tablespoons yeast in 1 cup warm water with 1 tablespoon sugar. Allow to proof for about 10 minutes.

To this add:

1 cup warm water

1 cup vegetable oil

1 tablespoon salt

4 eggs

1 1/4 cup sugar

7 cups bread flour

1 cup whole wheat pastry flour

Knead for 5 minutes then place in a greased bowl and allow to rise for 2 hours. Divide in half and then divide each half into thirds. Roll these out like logs that are about 2 feet long. Place 3 of them on a baking sheet and smush one end together. Braid the three pieces and smush the other end. Do the same with the other 3 logs. Allow to rise about an hour. Brush with an egg wash and bake at 325 for  30-40 minutes, rotating shelves and direction of the pans, until light golden brown and the bread feels cooked in the center when you touch it.

This is enough for 4 meals for my family of 4. I think in the future I might make it into 4 smaller loaves, so you can definitely try that as well.

9 Responses to Challah

  1. I have seen challah in the supermarket and keep meaning to pick it up to make a bread pudding, maybe I’ll try making it instead.

  2. marthaandme says:

    It would be good in bread pudding. It’s also so good as toast or French toast.

  3. Alexandra says:

    Challah is my favorite. Will try your recipe this weekend.

  4. Sheryl says:

    I love challah, especially with lots of soft creamy butter spread onto it. Sinful, I know. It’s a good thing I reserve it for a few times a year!

  5. merr says:

    Wow Brette! I’ve never made challah (but love it!)…it’s so cool that you have created this recipe. I’m going to bookmark it to share with others. Thanks!

  6. Challah bread is soooo tasty. And we like to use it for French toast on the next day too. My mom always put poppy seeds on top.

  7. Living Large says:

    This looks wonderful, a true comfort food.

  8. Jane Boursaw says:

    Challah always looks so pretty. Love the braiding part of it.

  9. marthaandme says:

    It’s not hard to do either.

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