Challah - A Shabbat Tradition

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Honestly, the fragrance of challah baking in the oven is unmatched. This excellent challah recipe is from cooking teacher Diane Ziegler-Hoffman and was published in the South Florida Sun-Sentinel (March 2009). This recipe yields two large loaves. You can freeze the Challah (otherwise known as egg bread) in a large freezer bag for a month.

The author notes that the recipe was adapted from 'Jewish Holidays Cookbook' (DK Publishing, 2008, by Jill Colella Bloomfield).

Ingredients:

• 2 1/2 cups warm water
• 1 tablespoon active dry yeast
• 1/2 cup honey
• 6 tablespoons vegetable oil
• 2 eggs
• 1 tablespoon sugar
• 1 tablespoon salt
• 8 cups flour plus more as needed
• 1 egg, lightly beaten
• 2 tablespoons sesame seeds

Scoop spoonfuls of flour into the wet mixture, combining well after each addition; use your hands to mix ingredients. As you continue adding flour, the mixture will thicken.

After incorporating 8 cups of flour, knead the dough in the bowl until it is smooth. Add up to 1/2 cup additional flour if the dough is sticky.

Allow dough to rise 1 hour in a warm place; the dough should double in size.

Turn the dough out onto a lightly floured surface. Punch the dough to deflate it. Divide dough into 2 equal pieces and knead each piece 3 minutes. If dough is sticky, add a little flour as you knead.

Grease 2 large baking sheets with margarine.

Divide each piece of dough into 3 equal pieces (you will have 6 pieces). Roll each piece into a rope about 1 1/2 inches in diameter. Take 3 ropes (these are the strands of your braid) and bring them together at one end. Begin braiding. After the ropes are fully braided, tuck both ends of the braid under the loaf.

Repeat with the other ropes to form another braided loaf. Place each on a prepared baking sheet. Cover each loaf with a slightly damp towel and allow the loaves to rise 45 minutes.

Preheat the oven to 375 degrees. After the loaves have risen, use a pastry brush to spread beaten egg over each loaf. Sprinkle each with 1 tablespoon sesame seeds.

Place on the lowest rack of the oven and bake 35 to 45 minutes until deep golden color and should sound hollow when tapped.

Note: To prepare frozen challah loaf, remove from freezer and place in middle of 350 degree oven, completely covered in foil wrapping, for 15-20 minutes.

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