I’ve found a pretty good one, but…
my bf likes a very eggy challah. Would anyone care to share?
Thanks in advance.
I’ll get my wife’s recipie and post it later.
Zev Steinhardt
Thanks Zev…gotta get ready for rosh hashanah:)
BTW, FYI, there is a custom for Rosh HaShannah to have round challahs.
Zev Steinhardt
Thank you for telling me that…!
This’ll be the first year we don’t buy a challlah ready-made from the bakery. They always did come round (and with raisins) from there, but I had no idea it was traditional.
I am not Jewish, but my bf’s family is and this is the first year we are hosting a holiday meal. They forgive me for my ignorance lots of times, but I’d like to get things right for such an important day.
Off to Cafe Society.
DrMatrix - GQ Moderator
This is the one I use, kneaded in the breadmaker, baked in the oven:
Challah
1 pound loaf
2/3 cup water
2 egg yolks
2 tbsp+1 tsp oil
1/2 tsp salt
1 3/4 + 2 tbsp bread flour
1/4 cup sugar
1 1/2 tsp dry yeast
Glaze: 1 beaten egg
Add all ingredients to breadmaker in this order. Process on dough cycle.
At the end of the dough cycle, remove dough and separate into 3 different pieces. Form each into a round, pressing to break any air bubbles. Place on lightly greased cookie sheet, leaving room for dough to double. Cover with towel and let rise @ 20 minutes, or until doubled. If you press dough lightly with finger and mark remains, dough is ready. If it springs back, rise some more.
Preheat oven to 350deg. Roll each piece into a 18 inch rope, and braid ropes together. Tuck ends under. Place on cookie sheet, glaze with egg and let rise until doubled again. Leave oven door open to warm up kitchen. Bake challah 30 minutes or until golden and sounds hollow when bottom is tapped.
Or just do it all in breadmaker (no glaze) on white cycle.
This one is my grandma’s, originally from the Old Church Lady Cookbook from somewhere Ukranian in Ontario. I’ve never tried to make it but it sure was good:
Grandmas Xmas Braid Bread
2 pks fast rising yeast
1/2 cup lukewarm water
1 teaspoon sugar
Dissolve the yeast in the warm water, add the sugar, mix well and set aside 10 minutes
Scald 1 quart milk and cool to lukewarm. Add 4 cups sifted flour,mix well and add to yeast mixture. Set aside to rise in warm place for 1 hour. Cover with a cloth. This is the sponge
Beat well 6 whole eggs,add 1 cup sugar, and 1 cup cooking oil. When sponge has doubled, add the egg mixture and mix well. Add enough flour to make a fairly stiff yet easy to handle dough, about 8-9 cups, then knewd well until smooth and blisters appear on the surface. Set aside to rise 2 hours in a warm place, lightly greased on the surface and covered with a cloth. Grease a cookie sheet. When dough has risen divide into 4 parts, and roll each part into a long rope. Take 3 of these ropes and pinch the end together, braid tightly, and lay on the pan. Roll the remaining roll into a finer roll, cut in 3 lengths, braid as before, and lay lenghtwise through the center of the loaf, pinvhing the ends well into the bottom loaf. Set to rise for an hour, until double in size. Beat one egg with a tablespoon of milk and brush this mixture over the bread just before putting in the oven. Sprinkle with sesame seeds. Preheat oven to 350 degrees bake about one and 1/2 hours
for ye olde breadmaker:
1 cup water
2 eggs
3 tbsp shortening
4-5 tbsp honey
1.25 tsp salt
2 and 2/3 cup white flour
1 cup whole wheat flour (you can use white flour here again)
1 tsp yeast
put on dough cycle
when time is up, remove from pan, and braid to your heart’s content ( I usually make 2 large braids and one small braid). The dough is kind of sticky, so dust it with flour before braiding. Cover with a towel and let it rise for 2 hrs or so. Bake at 350 for 20-25 minutes. Yum!