Challah

Challah is a braided egg bread that is popular during the Jewish New Year (Rosh Hashana). My husband has been making Challah since he was young and this year I finally really helped make it in hopes to learn how it's made properly. It's very yummy and goes great with garlic butter.

If you follow the steps carefully (especially the temperatures) you should be able to produce a great Challah as well.

Ingredients:
1 pkg dry active yeast
1 1/4 c water (115-120 degrees)
1/4 c sugar
1/4 c vegetable oil
2 eggs
2-3 drops yellow food coloring
4 1/2 c flour
1 tsp poppy seeds
1 egg yolk + 1 tbsp water

Directions:
1) Turn on oven to 200 degrees for less than 1 minute. Place a small towel folded in the middle of the oven and lay your thermometer gauge on top of it. You want to make sure the temperature of the oven is between 80-90 degrees. If it's over, just leave the oven door open. It's important to start this first because it might be tricky to get it the perfect temp.

2) Heat up 1 1/4 c water to between 115-120 degrees. I try to get it about 117. Once it's that temperature combine the hot water with salt, sugar, and oil, and stir until the sugar dissolves. Next add the yeast until dissolved. Let this mixture sit for about 3 minutes. Add the 2 eggs and food coloring.

3) Mix in with a wooden spoon 4 1/2 cups of floor. Add each cup separately and mix until it's creamy, repeat until you have about 4 1/2 cups in to form the dough. Put the dough on a large board or mat and sprinkle on extra flour when nessesary as you knead the dough. Work dough until smooth and elastic (approx 5 minutes).

4) Form the dough into a ball shape and place it in a greased large bowl. Cover with a dish towel and put in the oven at 80-90 degrees to rise until doubled, approx 90 minutes.

5) Put the dough on a cleaned mat and punch it down. Divide into 4 equal parts (I cut it in half, then those pieces in half with a large knife). Form these sections into strands about 21 inches long. Place them parallel to each other, then pinch the ends together at the top, then braid. To braid, you pick up strand on the left and bring it over the next one, under third and over fourth. Repeate until braided and pinch the end.

6) Place the braided dough on a cooking sheet that has foil on it. Place this in the oven and let rise until doubled (at 80-90 degrees again) for about 60 minutes.

7) Last step, in a small bowl mix 1 egg yolk with 1 tbsp of water. Take out your braided dough and brush on the mixture, get in all the cracks on around the bottom edges. Top with poppy seeds. Pop this back in the oven and bake at 325 degrees for approx. 30-35 minutes.

Sounds like a lot of steps, and yes it is intimidating the first time, but once you get the hang of it you'll want to make it again and again. It's so tasty.