Challah-mama

So, I am not the most religious person. However, I recently decided to cook a nice Shabbat (Jewish Sabbath) dinner and bake challah each week. After dinner, we turn off the tv and play games as a family. It's not as bad as it sounds, really. It is not for any lofty reason, except to get the kids unglued from the tv and have some forced family time. Also, I must admit that it really is just an excuse to make challah each week and have leftovers for French toast the next d

ay. This is the BEST challah recipe ever and is foolproof, and can be done in about 5 hours start to finish:

Recipe was found on http://www.eatdrinkordie.com/ and I've tweaked the rising techniques a bit. Also, I do this in my kitchen-aid stand mixer, but it was originally a food processor recipe. Either would work.

Challah (2 loaves)

1 pkg. highly active dry yeast

1 T sugar

1/4 cup warm water (not hot!)

4 1/2-5 cups flour (all purpose is fine)

2 tsp. salt

3 egg yolks

2 T vegetable oil

1/3 cup honey

1 cup hot water

1 egg, beaten with 1 T water for brushing the top

*Optional: raisins, cinnamon, sesame or poppy seeds

In a measuring cup, stir together the warm water, yeast, and sugar. Let sit and get foamy.

Meanwhile, add 4 1/2 cups of the flour (I use unbleached all-purpose) and salt to your food processor or stand mixer with bread hook attachment and stir together to combine. Add 3 egg yolks (you can freeze the whites or make meringues with them), honey, oil, and hot water. Pulse 4 times (if processor method) or mix on med-low speed for a few seconds. Add the proofed, foamy yeast mixture. Mix or pulse until a ball forms. If it is really sticky add more flour until it is elastic and only the slightest bit sticky.

Here is my super-fast way of making this sucker rise: Put dough in an oiled glass bowl and cover with a damp tea towel that you have microwaved for 1-2 minutes on high. It's okay, I promise. Cover the bowl, but be careful- the towel will be hot.

Place the whole thing in the microwave to rise. Do not turn the microwave on at this point. Let rise for 1.5-2 hours until doubled in size.

Time to punch the dough down and knead a few times on a floured surface. Divide the dough in half for your two loaves. Divide each half into three equal parts. I usually do one plain loaf and one cinnamon raisin. For the plain: Just roll out three snakes with your dough pieces. Pinch them together on one end and start braiding. Pinch the other end and tuck it under a bit to look pretty.

For a cinnamon raisin loaf: Take each of your 3 snakes and roll it out a bit. Sprinkle each piece with cinnamon and as many raisins as you like and roll the good stuff inside. Pinch to seal the edges and ends. Now braid the same as above.

Place your two loaves on baking sheets and cover with a dry tea towel microwaved for 30 seconds in a cool oven. Let rise for one hour. Brush with egg wash and sprinkle with the seeds of your choice. Bake at 375 degrees in a pre-heated oven for 25 minutes.

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By the way, the sweet loaf that I made this week was Cherry Cinnamon Chip and was FANTASTIC! I sprinkled it with raw sugar after the egg wash, which made it even more crispy. My brother said that was the best part......

Also, if anyone wants to order a challah (in the dc area), I am thinking about starting a little business-Gourmet Challahs. There are zillions of flavor options!