Challah Recipe

The Joy of Challah: A Family Tradition

The aroma of freshly baked challah, that sweet, slightly yeasty scent, fills my kitchen every Friday afternoon. It’s a ritual, a comforting tradition passed down through generations, a tangible link to my heritage. For me, baking challah isn't just about following a recipe; it's about connecting with my family, creating memories, and sharing the warmth of home. This particular recipe, a cherished family favorite, is a slightly modified version of one I found years ago. It’s simple enough for even novice bakers, yet rich and rewarding enough to become a staple in any home.

My children, now teenagers, still remember the days when we would gather around the kitchen table, their small hands helping to knead the dough, their faces alight with anticipation. The rhythmic kneading, the satisfying stretch of the dough between our fingers—those shared moments are as much a part of the recipe as the ingredients themselves. Now, they often join me in the process, each taking turns braiding the golden strands, their expertise growing with every loaf. The collaborative effort strengthens our bond, transforming a simple baking task into a family affair.

The beauty of challah lies not only in its taste but also in its versatility. This recipe is a starting point; feel free to experiment! Add different seeds, nuts, or dried fruits to customize it to your preference. One of our favorite variations involves incorporating cinnamon and sugar into a portion of the dough, creating a delightful sweet bread that’s perfect for a special breakfast or brunch. But no matter how you choose to customize it, the core elements remain consistent: the rich, subtly sweet dough, the satisfying chew, and the comforting warmth of shared tradition.

Beyond our family, challah has become a symbol of sharing and generosity. I often bake extra loaves to share with friends, neighbors, and loved ones—a small gesture of kindness that speaks volumes. The act of giving away challah isn’t merely about distributing baked goods; it’s about extending hospitality, fostering community, and reminding ourselves of the power of simple acts of love and compassion. The warm, comforting presence of this bread has a way of bringing people together.

Making challah is more than just a cooking experience; it’s a journey that connects me to my past, sustains me in the present, and shapes my future. It’s a testament to the timeless power of family, tradition, and the simple joy of sharing homemade goodness. So, gather your loved ones, roll up your sleeves, and let the delightful aroma of freshly baked challah guide you on your own family baking adventure. The process itself is a journey as rewarding as the final product. Embrace the warmth, the tradition, and the simple pleasure of creating something delicious and meaningful with your own two hands.

Ingredients:

• 3 egg yolks
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 6 ½ cups bread baking flour (plus more as needed)
• 1 ½ cups warm water
• 3 packets active dry yeast
• 1 tablespoon salt (I use less than this)
• 1 teaspoon water (for egg wash)
• ½ egg (or more) beaten with water (for egg wash)
• Cornmeal, for dusting baking sheets
• Poppy or sesame seeds (optional)

This recipe invites you not only to bake challah but also to engage in a ritual that fosters connection and creates memories. Happy baking!

Step-by-step

• In mixing bowl sprinkle the yeast over the warm water to soften; stir gently to dissolve.
• Add sugar and let sit for 5-10 min to "ripen".
• Add the eggs, egg yolks, oil, 6 C. flour, and salt.
• Start mixer with dough hook at slow speed so that flour does not fly out of bowl.
• Mix until the dough comes away from the sides of the bowl.
• Continue mixing for 15 minutes. I run the mixer at low speed, for the most part, but alternately boost the speed up a bit.
• Transfer the dough to an oiled bowl, turning to coat, and cover with clean cloth until the dough has tripled in volume, or when indentation made with a finger pushed into center of dough does not recede. This usually is about 1 hour. I put a casserole dish of warm water on the bottom rack of the oven. The bowl of rising dough is on the rack above it.
• After dough has risen, punch it down, cut in half, cover and allow to rise 15 minutes. (I return it to the not yet turned on oven-with the warm water dish for this part).
• After the 15 minutes, punch down again and divide into 2 sections.
• From each section make 3 challah "ropes", rolling with the palms.
• Braid challah and brush with egg wash, covering completely but not allowing the excess eggs to drip into crevices.
• Transfer the bread to cornmeal-dusted baking sheets.
• Return to oven or other warm area(enclosed),covered, and allow to rise until doubled in size.
• If desired, re-eggwash top of braided loaf and dust with sesame seeds or poppy seeds.
• Bake in a preheated 350 degree oven on the middle shelf until the bread is a rich mahogany color and the bottom has a hollow sound when tapped lightly with your finger tips.
• To test for doneness, press lightly between the braids on the highest part of the bread; it should be firm.
• Let cool on a wire rack.