Challah is a special bread of Ashkenazi Jewish origin, usually braided. It is typically eaten on ceremonial occasions such as Shabbat and Jewish holidays. The bread is generally pareve which means it contains neither dairy or meat. This makes it different from European breads like brioche which contains butter or milk.
I have eaten Challah on many occasions but have never attempted to make it before.
There really are not any big differences in the bread making itself. I think the biggest difference is the three eggs, which most yeast breads do not have.
The dough was a little on the wetter side, which made the initial kneading a bit of a sticky mess. Once you work in a little more flour, this does go away.
The bread rose beautifully and more than doubled in bulk in the hour of resting time. I have mentioned before that I usually try to make bread on laundry day. My laundry room gets nice and warm while the dryer is running. This makes the dough rise so very nicely as the yeast likes a warm climate.
Braiding the dough was quite easy. Pinching the ends and tucking them under ensured that the braid stayed together.
The bread is very light and airy, but did not have any air pockets. I so dislike a nice loaf of bread that when cut into has large air pockets of nothingness!
The bread really didn’t take any extra time to make. Braiding the dough only took a few minutes.
You should definitely try this recipe! It tastes wonderful!
CHALLAH
2 Packages Active Dry Yeast
1 Teaspoon Sugar
1/4 Cup Lukewarm Water
6 Cups Sifted Flour
1 Tablespoon Salt
2 Cups Warm Water
3 Eggs, Slightly Beaten
1/4 Cup Shortening
3 Tablespoons Sugar
Dissolve yeast with sugar in warm water. Measure flour and salt into a large bowl. Make a well in the center. Add the yeast mixture to the center. Combine and then add water, eggs, shortening, and sugar. Beat well until a ball of dough if formed, then turn out onto a floured board. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turn to coat, allow to rise for 1 hour. Punch down and divide into two sections. Knead each section for several minutes. Cut each section of dough into three parts and roll between hands into long tapered cylinders. With the three rope of dough lying side by side on a greased and floured sheet start to braid loosely from center to end. Finish the ends by tucking them under. Repeat for second loaf. Cover and let rise for 1 hour. Brush the tops with an egg wash. Preheat oven to 400 degrees. Bake loaves for 15 minutes. Reduce heat to 375 and bake an additional 45 minutes.
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