Wow. It seemed just a few months ago that I published my challah recipe, which is how I got this recipe below, from reader Marilyn Traugott of Redding (and sometimes Africa), who said I might like her challah recipe.
So here is Marilyn’s recipe. (Thank you, Marilyn.) And since this is the season of cooking and giving, feel free to send me your favorite holiday recipes so I can share them with the rest of the class, so we can make them and share them with others. (Please do tell what you like about your recipe, and any tips to make it easier.)
Until then, happy challah days!
Marilyn Traugott’s Challah
A. 2 Tbsp [packages] active dry yeast (rapid-rise saves a little time.) ¾ cup honey 1¾ cups very warm water B. 1 scant Tbsp sea salt (I’ve never bought it – only used regular salt) C. 2 cups flour D. 1¼ cups vegetable oil 3 eggs E. 6 or 7+ cups of flour F. 1 egg Sesame or poppy seeds (optional)Mix A into a very large bowl. Water should be very warm to the touch, but not hot enough to kill the yeast.
Stir in the salt.
Mix in the first 2 cups of flour. It will give the eggs something to hold onto.
Stir in the oil and eggs.
Gradually add enough (maybe 3 or 4 cups) of the remaining flour until it becomes too hard to use a wooden spoon. Then start kneading by hand. This can be done in the bowl or on a floured kneading board. Gradually knead in the rest of the flour. The amount won’t be exact, depending on the humidity. What you’re looking for is a cohesive, satiny ball of dough that doesn’t stick to your hands. The dough will be oily but not sticky. It’s an inexact process. After all the flour is in, knead for about 8 – 10 more minutes.
Replace dough in oiled bowl. Turn dough over to oil all sides, cover with a clean non-linty towel and let rise in a very warm place for at least 2 hours or more until ready. (I turn the oven on the lowest setting for a couple of minutes and then turn it off and put the bowl in there.)
Challah dough will more than double its volume. What you’re looking for is the “finger test.” Near the side of the bowl, gently insert one or two fingers about ½ inch and wiggle gently to withdraw them from the dough. If the indentation remains more or less intact, the dough is ready. If it gradually refills itself, cover and let rise another 15 minutes before trying again. If you poke the dough too strongly or deeply, the dough may collapse and you’ll have to knead it all down and start the rising process all over again.
This bread takes hours to make. If you want to split your time, you can let the dough rise in a cool place for a longer time, or even in the refrigerator overnight or all day. Just have to eyeball it for volume and test for readiness. If after a very long undisturbed rise the dough collapses on its own, it will still be ready for the next step.)
Punch the dough down and knead for a couple of minutes to get rid of the larger gas bubbles. The oiliness of the dough takes care of most of the sticking, but if not, lightly flour your hands.
Braid the loaves. Using your hands and gravity, squeeze and roll each lump of dough into a rope and lay the ropes parallel on a board. Begin braiding in the middle towards each end for more symmetrical loaves. Transfer loaves onto a large greased baking sheet. Leave room between them as they will rise and spread a lot.
This recipe makes 2 large or 4 smaller loaves. Cut the dough in 2 or 4 pieces and cover the remaining pieces in the bowl while you’re braiding each one so they don’t dry out. If that happens, moisten your fingers as needed to have the ropes stick together. A 3-stranded loaf is easiest and self-explanatory, but the traditional way is a 3-stranded braid with a thin 3 stranded braid on top. To do that, cut your loaf’s worth into 4 even pieces. Braid three. Then cut the fourth piece into thirds, braid that and lay in lengthwise across the top of the big braid.
Cover the loaves and let rise in a warm spot for a half hour or more, until the loaves look well risen.
Glaze with a beaten egg. Using your fingers or a pastry brush, smear the egg all over the visible parts of the loaves. Be gentle so as not to dent the dough. Sprinkle seeds on if you’re using them.
Preheat oven to 350 degrees.
Bake 45 minutes for 2 large loaves, 40 minutes for 4 smaller loaves. To test for doneness, the bottom color should be a rich, almost reddish brown and a toothpick inserted through any crack in the top should come out clean.
