"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Challah- From "Between Carpools" Recipe

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This recipe for Challah- From "Between Carpools", by , is from Our 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!

Contributor:  
Contributor:  
Nechama Shain

Category:
Category:

Ingredients:  
Ingredients:  
3 T dry yeast
4 c warm water
1 c sugar
5 lb flour
5 eggs
1 c oil
1 1/2 T table salt (or 2 T kosher salt)

Directions:
Directions:
1. In a mixer (Bosch) place the yeast, 1 cup warm water, and a bit of the sugar into the bowl. Add ˝ the flour, sugar, another cup of water and start mixing. Add the eggs, oil and salt. Gradually add the remaining 2 cups water and flour. You don’t always have to add all the flour or the water (it depends on the weather - see this post.) I prefer to add less flour than having to start trying to fix a dough that's tough. Add just until you feel that it's a nice dough. Mix very well for a good 4-5 minutes.
2. Remove dough from mixer and place in a large greased bowl. Cover with greased plastic wrap and let rise 1 hour (you can either take challah before you let it rise or right after you rise, depending on your minhag).
3. Preheat oven to 350⁰F.
4. Divide into 5-6 parts. (As you are dividing the dough, you don't want to lose the dough’s elasticity. So cut it carefully and don't roll it out too much. If you formed the dough into a ball, you should let it rise again for 15 minutes so that it's easier to work it).
5. Braid (I braid it in 6 strands) and place in greased challah pans (I just spray them well). Cover with a towel and let rise for another 45-50 minutes. Brush with egg wash and top with desired topping (sesame, poppy, plain). Bake until golden, about 45 minutes. When you tap the bottom of the pan, it sounds hollow. At this point I turn the challah over into the pan so that it can cool off without the bottom getting soggy. Let cool completely.

Personal Notes:
Personal Notes:
Nechama's Recipe

 

 

 

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