Shabbat Challah Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cups warmish water
2 1/2 eggs (room temp)
1/2 cup olive oil
1 1/2 tsp salt
4 T sugar
1 cup bread flour (hard)
2 1/4 cups all purpose flour
2 1/2 tsp yeast (I use the one for bread machines - room temp, put it into a little well you make in the flour)
Sesame or poppy seeds or both for the topping or make a mix of flour, sugar and margarine for a sweet holiday topping.
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Directions: |
Directions:This recipe is intended to be used in a bread machine. Check out your machine and figure out the right settings to make a challah.
Use the extra 1/2 egg for the wash once it's ready to go into the oven and top with poppy, sesame seeds or a combination of the two.
Put all of the ingredients into the bread maker exactly in the order of ingredients given above. The yeast shouldn't touch the wet ingredients until you turn on the machine, which is why you make a little well for the yeast. Use the machine to knead the dough and through the first rising. Then take out the dough and shape it into one or two challahs. You can experiment with the shapes you like. I usually do two round challahs.
Let it rise again, under the light on top of the stove, for 30-45 minutes.
Heat the oven to 350°F. Put on the egg wash and topping and then bake for about 30-35 minutes - depending on your oven. I cover it loosely with foil near the end so it doesn’t burn.
And voila - Shabbat Shalom! |
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Number Of
Servings: |
Number Of
Servings:1 large challah or 2 medium sized |
Personal
Notes: |
Personal
Notes: This recipe is from my friend Ellen Rosenbluth. It was her dad's challah recipe. Sometimes I make it with whole wheat all purpose flour instead of the regular all purpose flour, or I use half whole wheat all purpose flour and half regular all purpose flour.
This challah is very special to our family because Zindel's very dear father Icek told me a few weeks before he passed away that his mother - “di mama” - used olive oil for her Shabbat and holiday challah. Wow does it make a difference! Everyone who eats this challah notices something very different and wonderful and we always tell the story of Icek and the olive oil.
Solomon says it's the best homemade challah bar none!
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