Jamie Geller's Challah Bread Recipe

The Joy of Baking Challah: A Culinary Journey

The aroma of freshly baked challah bread fills my kitchen, a comforting scent that speaks of tradition, family, and the simple pleasures of home. For me, baking challah is more than just following a recipe; it's a mindful practice, a connection to my heritage, and a way to share warmth and love with those I cherish. Each knead, each rise, each golden-brown crust represents a moment of peace in a busy life. I find solace in the rhythmic process, the transformation of simple ingredients into something beautiful and delicious. The soft, slightly sweet bread, with its subtle hints of yeast and a pleasing chewiness, is a testament to the patience and care poured into its creation. I often find myself lost in thought, reminiscing about family gatherings where the centerpiece was always a warm loaf of challah, generously shared among loved ones. It’s these memories that inspire me to continue the tradition, ensuring that this legacy of warmth and flavor continues through generations.

The act of baking challah, for me, is an escape, a meditative process that allows me to connect with my inner self. The soft dough yields to my hands as I knead, the rhythmic movements a calming counterpoint to the often chaotic nature of daily life. It’s a time of quiet reflection, where I can detach from the demands of work and family and simply focus on the task at hand. I find myself completely absorbed in the process, watching the dough rise, anticipating the beautiful golden-brown crust that will soon emerge from the oven. It's an incredibly satisfying experience, one that I heartily recommend to anyone seeking a creative and therapeutic outlet. Beyond the personal satisfaction, there is the simple joy of sharing. The warm, fragrant loaf, still slightly warm from the oven, is a welcome addition to any table, bringing a sense of comfort and celebration to whatever occasion it graces.

Beyond the personal enjoyment and connection to tradition, baking challah has become a significant part of my social life. I often bake extra loaves to share with neighbors, friends, and colleagues, bringing a touch of homemade goodness to their days. The act of giving away freshly baked bread is a small but powerful gesture of kindness and generosity. It’s a way to build community, to connect with others on a deeper level, and to spread a little happiness through a simple, yet meaningful, act. The smiles and appreciative words I receive in return are more rewarding than any culinary accolade I could ever receive. The pleasure of creating something delicious and sharing it with others is truly the essence of baking, a testament to the power of food to bring people together.

More than just a bread, challah is a symbol of community, of sharing, and of the warmth that comes from creating something delicious with your own hands. It's a tradition I hope to carry forward, sharing my love for this incredible bread with anyone willing to try it. It's a journey well worth embarking on, one filled with the comforting aroma of yeast, the satisfaction of creating something beautiful, and the simple joy of sharing a piece of your heart (and your baking) with others.

Step-by-step

• In a medium bowl, dissolve yeast and 3 tablespoons of sugar in 2 cups of warm water, cover loosely with a towel and set aside.
• Place salt in a huge plastic bowl.
• Add flour to bowl.
• Add sugar and egg yolks.
• Yeast should now have bubbled/foamed and doubled in size, if yeast has not bubbled or does not seem active repeat the process again.
• Make a well in the middle of the flour mixture and slowly pour yeast and sugar water mixture into the well. Then add the remaining 4 cups of warm water into the well. Make sure the water is not too hot. It should be no warmer than you would use for a baby’s bath.
• Start kneading ingredients together and add a ½ cup of oil.
• For the next 10 minutes, knead, adding another ½ cup of oil slowly during that time as needed to create a workable dough. Dough shouldn’t be too sticky and also should not be dry. It should become one cohesive mass.
• Loosely cover dough with a large kitchen towel and place in a warm spot in your kitchen for 15 minutes.
• After 15 minutes, lightly oil your hand and knead again for another 5 minutes adding a touch more oil to the dough if necessary. The dough should now be easier to work with and will become smooth and satiny.
• Rub a little oil over the top and around the dough. Cover bowl with a kitchen towel. Place covered bowl in a medium plastic garbage bag and place open ends of the bag loosely underneath the bowl, trapping in air.
• Place in a warm spot and let rise for 1 hour or until doubled in size.
• Punch dough down and knead (lightly oil your hands if necessary), flipping it and releasing any air bubbles. Cover again, using the towel and the bag, and let rise 1 more hour.
• Lightly oil your hands, and punch down again. With a sharp knife divide dough into 4 equal parts.
• Liberally spray 4 (9-inch) round baking pans with non-stick cooking spray and set aside.
• Preheat oven to 375 F.
• For Round Challah: With lightly oiled hands, place 1 piece of dough on a smooth work surface. Play with the dough a bit, squeezing out any air bubbles. Then roll the dough into a long, thick rope, adding oil as needed to keep it from being too sticky. Don’t use too much oil; a little sticky is fine. Place one end of the rope up against the edge of the prepared pan and coil it, ending in the middle. Set aside.
• For Pull-Apart Challah: With lightly oiled hands, place 1 piece of dough on a smooth work surface. Play with the dough a bit, squeezing out any air bubbles. Separate into 8 equal parts. Roll each part into a round ball, adding oil as needed to keep it from being too sticky. Don’t use too much oil; a little sticky is fine. Place one ball in the middle of the prepared pan and surround with remaining balls. Don’t worry if they don’t touch. They will rise into each other while baking. Set aside.
• Repeat either method with remaining dough so that you have 4 challahs.
• Brush challahs with beaten egg and sprinkle with a combination of poppy and sesame seeds.
• Bake at 375 for 10 minutes and then lower your oven temperature to 350 F and bake for an additional 35 to 45 minutes, until challah tops are dark golden brown.
• Allow to cool slightly before serving. Serve while still warm. Once the challah has been sliced, you can store the slices in sealable plastic bags for about 4 to 5 days.