Italian Challah

Nana's Italian Challah: A Family Recipe

This isn't just another challah recipe; it's a piece of family history. For years, we simply called it "Nana's egg bread," a testament to its deliciousness and the generations it has connected. But recently, while rummaging through old cookbooks, I stumbled upon a remarkably similar recipe for Italian challah from the 1950s. It was then that the name solidified, a nod to both our family tradition and its Italian roots.

What makes this challah special? It’s not just the taste, although the soft, slightly sweet crumb and the rich, eggy aroma are undeniably captivating. It’s the process, the quiet moments spent kneading the dough, watching it rise, and finally, the satisfying aroma that fills the kitchen as it bakes. It’s a reminder of simpler times, of family gatherings, and of the love that’s poured into every loaf. This recipe is more than just a collection of ingredients and steps; it’s a tangible link to the past, a tradition that I'm proud to continue and share.

The beauty of this recipe lies in its simplicity. While the ingredients might seem numerous, they’re readily available, and the process is surprisingly straightforward, especially if you have a stand mixer. Using a kitchen scale for measuring the ingredients is highly recommended for the best results; it ensures consistency and accuracy. However, if you're short on time, or perhaps only making a small batch, you can adapt this recipe to be made by hand. My preference, after years of experience, remains the stand mixer, but the choice ultimately rests with you. The result is consistently delicious, whether made by hand or with the assistance of a machine.

The recipe uses a combination of traditional challah techniques and a few personal touches. I've found that using hot water with active dry yeast allows for a quick and efficient rise, eliminating the need for proofing. The egg wash adds a beautiful golden sheen to the finished loaf, and though I omit scoring the bread, it's certainly a matter of preference. The baking itself is pretty straightforward, but a quick tip for extra moisture: tossing a cup of water into the bottom of the oven will produce a crisp yet soft crust.

Beyond the kitchen, this challah holds a special place in my heart. It's a recipe that has brought joy to my family for generations, a taste of home, and a testament to the power of simple ingredients and heartfelt preparation. So, I encourage you to try it. Make it your own, share it with those you love, and create your own family traditions around this timeless recipe.

This isn't just bread; it's a story. It’s the story of my Nana, of family gatherings, and of a love for baking that has been passed down through generations. This Italian Challah is more than just food; it’s an experience. It's a reminder to savor the moments, to cherish the traditions, and to share the warmth of the kitchen with those we hold dear.

I hope you enjoy baking this recipe as much as I have.

Step-by-step

• Add the flour to your mixing bowl.
• Zero out your scale and then measure out your olive oil by pouring slowly into the bowl (no waste transferring containers).
• Weigh out remaining ingredients except water and add them to the bowl. Reserve the whites from the one yolk for use as egg wash later.
• Place your mixing bowl under your mixer with the dough hook attachment, weigh out your hot water, and then add it to the bowl. If you use Red Star active dry yeast, it LOVES the hotter water and you do NOT need to proof it.
• Mix on low until ingredients start to come together. Then, turn up to whatever is appropriate to your mixer for a medium speed that won't burn out the motor. Knead for 10-13 minutes.
• Remove from bowl, round out into a dough ball and place in a large, covered container (plastic wrap of some sort) to proof for about an hour.
• Once dough has doubled in volume, punch down and divide into whatever you'd like to use the bread for.
• Allow to rise again for 45 minutes to an hour. Set oven to 375 degrees.
• Before placing in oven, brush loaf / dough pieces with egg wash if you like. Don't score the bread as I feel it mars the color.
• Place in oven, and toss a cup of water into the bottom of the oven, and bake for 10 minutes. Then, rotate and bake another 10 minutes until golden brown.