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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Aunt Mara's Challah Recipe

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This recipe for Aunt Mara's Challah is from The Henry Levenson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 packages of active dry yeast (2 T)
1 Tablespoon of sugar
1-3/4 cups lukewarm water
1/2 Cup vegetable oil
3 large eggs
1 cup sugar or 1/2 cup sugar + 1/2 cup honey (Shoshana would say that you should add even more sugar)
1 Tablespoon salt
8-8½ cups all-purpose flour
1 large egg
Poppy or sesame seeds for sprinkling
Directions:
Directions:
1. Dissolve the yeast and 1 tablespoon of sugar in a large bowl
2. Whisk the oil into the yeast mixture
3. Add eggs, one at time, whisking until very foamy
4. Add salt
5. Switch the whisk to a paddle
6. Slowly add 4 cups of the flour
7. Switch the paddle to a dough hook
8. Slowly add the rest of the flour. When the dough holds together--stop adding flour
9. Turn the dough onto a floured surface and knead until smooth
10. Grease a bowl and put the dough in the bowl.
11. Cover with a cloth or plastic wrap. Let dough rise for 1 hour.
12. When the dough has doubled in size, punch it down
13. Let it rise again for 30-60 minutes
14. Braid 2 challahs, put on cookie sheets or into loaf pans,
15. Let it rise again for 30 -60 minutes
16 Beat an egg and brush it on the loaves, then sprinkle with seeds
17. Preheat oven to 350
18. Bake for 35-40 minutes until golden. Tap to make sure the loaves sound hollow.
19. Remove from pans and cool on rack--or move immediately to the Shabbat Table and eat it piping hot.

You can freeze the dough after the first rise or after you braid it. Let the dough defrost and rise before baking as described above.

You can also make small loaves or rolls. Bake for 20 minutes.
Personal Notes:
Personal Notes:
This is Challah recipe is modified from Joan Nathan's The New American Cooking. Shoshana and I played with the recipe to make it sweeter. Shoshana would say that you should take it out of the oven early so that it is cooked on the outside, but still raw instead.

 

 

 

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