Your Best Challah Recipe
So, I can bake bread reasonably well, but I've never found a challah recipe that the family really likes. Since the only bakery in our area whose challah was sort of okay has now raised their price and changed their recipe for the worse, I'm thinking of trying to bake my own for Yom Kippur.
What's your favorite tried and true challah recipe and could you please paraphrase or share a link?
I love Molly Katzen's challah from Still Life with menus book. You can find it online. I stopped making any other twenty years ago when I found it.
The base challah recipe is from "97 Orchard" (http://forward.com/articles/128061/re...) but this is my version:
7.5 c unbleached all-purpose flour
4 tsp yeast
1.5 c warm water
0.5 c vegetable oil (I use canola
0.5 c sugar
1.5 Tbs salt
1 egg (for glaze)
In a large bowl, dissolve the yeast in warm water and let sit until the mixture is foamy, 5-10 min. Then add in the rest of the ingredients, adding the flour cup by cup, stirring til you form a dough. Knead the dough for about 10 min., and then put it in a lightly greased, large bowl, cover with a damp cloth or plastic wrap, and let double, 1-2 hours.
When doubled, punch the dough down, knead briefly, and divide the dough in half. If braiding, divide each half into three 18" long strands and braid, then place the bread on a greased cookie sheet. You could also bake this in a greased loaf pan or in a round. Or you could make this into rolls. Once the dough is shaped and in or on a greased pan or cookie sheet, let it rise until doubled in size, 45-60 min.
Preheat the oven to 375 degrees. Just before baking, mix one egg with a little water and lightly brush all over the challah. Bake until golden brown, about 25-27 min. (or less if you're making rolls).