Crane Mountain Kitchen

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Challah

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braided challah

Braided challah

Challah is a family favorite!  A slightly sweet egg bread, it is similar to brioche.  I tend to use Joan Nathan’s recipe from her book, Jewish Cooking in America (2011).  It is slightly different from her “Favorite Challah” recipe posted on NYT Cooking.  It has a bit more sugar, and is therefore, sweeter.  And also contains more yeast, which gives it a great rise.  Finally, it uses vegetable shortening instead of vegetable oil.

We like our challah sweet and so prefer this recipe.  Leftovers are delicious made into French Toast or simply toasted for breakfast with some butter and jam.

Round Challah

Round Challah

Round or straight?  The round challah is traditionally used for Rosh Hashanah, the Jewish New Year.  The round loaf symbolizes the circle of the old year ending and the new year beginning.  A round challah is thicker than a straight braid, and will take a bit longer to bake.

Recipe (ever so slightly) adapted from Joan Nathan’s Jewish Cooking in America.

Challah

Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Servings: 2 loaves

A sweet, egg-enriched bread recipe (ever so slightly) adapted from Joan Nathan's Jewish Cooking in America (2011).  

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Ingredients

  • 4 1/2 tsp active dry yeast
  • 1/2 cup sugar
  • 1 cup warm water
  • 5-6 cups all purpose flour
  • 2 tsp salt
  • 3 large eggs
  • 1/4 cup vegetable shortening

Instructions

  1. In mixing bowl, dissolve the yeast and 1 tbl of the sugar in 1 cup of warm water (110 to 115 degrees). (Water temp should not exceed 120 degrees or it will kill the yeast).  Let stand 10 minutes to proof the yeast.  The yeast should be bubbling at the end of 10 minutes.  If it is not, start over.

  2. Add 1 cup of flour to the yeast mixture and stir gently using the dough hook attachment. Add the remaining sugar, salt, 2 eggs, and vegetable shortening. Slowly add the remaining flour, cup by cup. Depending on your weather, the dough may take just 5 cups total or it may take the full 6 cups. Do not add too much flour.  Your dough is done when it begins to leave the side of the bowl.

  3. Turn the dough out onto a floured board and knead for 15 minutes, until soft and pliable.  Add more water or flour as necessary.  

  4. Let dough rest while you clean the bowl.  Lightly grease the bowl with vegetable oil (do not use olive oil - you want to use a flavorless oil).  Place the dough in the greased bowl and turn the dough so that the entire surface of the dough is lightly coated in the oil.  

  5. Place the dough in a warm place to rise for about an hour or until doubled in size.  

  6. Punch the dough down and divide into 2 balls. (I like to use a digital scale to be sure each dough ball is the same size).

  7. Divide each ball into 3 equal pieces and roll into strands about 12 inches long.  Place the 3 strands on a board and braid, taking the strand from the outside and bringing over the middle one.  Pull the strands tightly together. Tuck in the ends. Repeat with the second loaf.  

  8. Preheat your oven to 375'.  Let loaves rise for about 30 minutes while oven pre-heats.

  9. Mix the remaining egg with a tablespoon of water.  Brush both loaves with the egg wash.  

  10. Place the loaves on a baking sheet lined with a silicone mat, parchment paper, or dusted with some cornmeal.  Bake for about 25 minutes or until golden.