Challah Bread Recipe
So, since my husband is partly Jewish and I found out I was recently, I decided that making Challah bread every week or every so often is a must. A way to get back in touch with part of who I am, I guess. Now, while that is not the majority of who we are, it is always good to get in touch with who you are. Something I have personally been missing for the past 27 years. Even more I get my kids involved because that is part of who they are. Soon, hopefully, we will make the rounds in cooking dishes that are representative of who we are. This is only the start and is a great way for kids to learn about who they are.
I found this recipe online and modified it- we love it. I am sure I will try many recipes, but this was a tried and true one. I hope you enjoy it.
2 cups warm water
2 packages yeast or 4 1/2 tsp
1/2 cup to 1 cup sugar (how sweet do you want it?)
1 tbsp salt
3 1/2 cups flour
1/2 cup vegetable oil
3 1/2 cups flour, again
1. In warm water, combine all the yeast and a tbsp of the sugar and stir and let sit for 10 minutes.
2. Add the rest of the sugar and salt.
3. Pour in the first batch of flour (3 1/2 cups). Mix it in well.
4. Add in the egg and stir.
5. Add in the vegetable oil and stir.
6. Add the rest of the flour.
7. Knead for about 10 minutes or so.
8. Let sit with a damp cloth over it for 2 hours. Every half hour pound it down a few times.
9. Preheat your oven 375 degrees.
10. To form cut into 2 to 3 pieces depending on the size of challahs you want. We made 2 large and 1 medium.
11. After that, cut each of those pieces into three so you can braid.
12. Roll out each of the three pieces.
13. Pinch at the top and braid as if you were braiding hair, make sure to pinch sides at both ends.
14. Do that to each loaf of bread.
15. Let the Challah rise for 20-30 minutes.
16. Add the glaze (mix egg and sesame) and pour over the top of each of the Challahs.
17. Bake for 25 minutes and let sit for 10 minutes.
18. Shabbat Shalom!
Have a beautiful Friday and stay cool during this heat wave!