So mine don’t look pretty (or braided, to say the least), but challah is hard! It tasted pretty good, but I didn’t bake them in a loaf pan so semi-fail. Therefore I’m posting another picture of what challah is actually supposed to look like. Recipe follows compliments of Susan Wilson, who makes the best challah ever. I’m learning Susan – slowly, but I’m learning. Makes 2 large challahs In a small bowl combine: 4 tsps yeast 1 cup hot water 1 tblspn sugar Cover with a dishcloth and let stand for about 15 minutes until yeast starts to rise and bubble. In the meantime combine:
- 2 eggs
- 1/2 cups sugar
- 1/2 cup oil
- 1 tsp salt
- 4 cups bread flour (I used 2 cups whole wheat flour)
- 1 cup raisins (my addition, duh)
Mix above ingredients and add yeast mixture. You may need to add more flour if it’s too sticky. Put dough in large bowl coated with a little oil. Warm up the oven to about 200 degrees and then shut it off and put the dough in the warmed up oven to rise for about two hours. Remove from oven and divide in two. Divide each batch into three pieces and roll into snakes, braid, and put in a large, greased loaf pan and back in the warmed oven for another two hours. Then preheat oven to 325 degrees, and brush challahs with egg. Optional: sprinkle generously with either cinnamon sugar or sesame seeds. Bake for about 20 minutes until golden on top. B’tayavon!!