The Little Challah That Could

In Food by Laura

We have a bit of a history with challah in my family. First of all, we are super pretentious about it. Second of all, we do not discriminate against the other days of the week when it comes to baking challah.

I would often come home on a Tuesday or Wednesday to fresh baked challah because someone was craving it and it is just that easy to make. Some friends of mine (Josh and Michelle) will tell you that we cheat because we use a bread machine to knead the dough but I mean… if cheating always tastes this good then I am game.

In a bowl, mix together in the following order:

1 cup warm water
1/2 c. vegetable oil
3 eggs
1/4 c. plus 1 T. sugar
2 tsp. salt
5 c. flour
2 1/2 tsp. yeast

You can start it in a bread machine on the “Dough” cycle. Take it out when the “Dough” cycle is finished and separate the dough in half (or into thirds if you want more than two challahs) then add chocolate chips, raisins, and braid it. ¬†¬†Braid it immediately and put it in the ven at 100 degrees for a maximum of 15 minutes. Take it out of the oven and it should be fully risen.

Brush a beaten egg on the challah sprinkle sesame seeds on top if you like.

Bake in a 400 degree oven for about 18 minutes. Dough should be medium brown when done.

2013-05-17 19.08.00
2013-09-02 20.34.05