| Written By Recipe Coordinator |
Challah is a loaf of yeast-leavened egg bread, usually braided, traditionally eaten by Jews on the Sabbath, holidays, and other ceremonial occasions. On Rosh Shoshana, the Jewish new year, raisins are added to the dough and the Challah is braided into a special crown shape, representing God's crown. This challah recipe is straightforward and very easy to make. Happy Hanukkah!
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110*F to 115*F)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 eggs
6 to 6-1/2 cups all-purpose flour
Topping
1 egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional
1. In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
3. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350*F for 30-35 minutes or until golden brown.
Remove to wire racks to cool.
Makes 2 loaves (16 slices each).
Recipe and photo courtesy of Taste of Home Magazine. Challah published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p245.
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