Sara’s Basic Challah

This challah recipe takes about 4 hours from start to finish–but most of that time is spent waiting for the dough to rise. The actual working time to bake this delicious bread is only about 30 minutes.

For a healthier version, you can substitute half the flour with whole wheat flour.

Ingredients

Dough

• 1 packet yeast
• 1 cup warm water
• 4 1/2 cups flour
• 2 tsp salt
• 2 eggs
• 3 tbsp safflower oil
• 2 tbsp sugar
• 1 tbsp honey

Glaze

• 1 egg yolk
• 1 tsp water

Preparation

Making the Dough

1. Mix yeast and warm water in small bowl. Let stand 10 minutes.
2. Mix flour and salt in a large mixing bowl.
3. Make a well in the center of the flour mixture, and add all the remaining dough ingredients (including yeast water) into the well.
4. Blend until dough pulls away from side of bowl.
5. Put dough onto a floured surface.
6. Knead for 5-7 minutes, until dough is smooth and elastic. (You can add flour or water while kneading, to adjust the consistency.)

Proofing and Assembly

1. Form into a ball, and put into a lightly oiled large mixing bowl. Cover with a cloth, and let rise in a warm place for 1 hour. The volume should double. (For the “warm place,” I pre-heat the oven to 170°, then I turn it off and put the dough in it. The oven will stay warm enough for all 3 risings.)
2. Punch down and reform. Cover, and let rise in a warm place for another 1 hour (it will double in size again).
3. Divide dough into 3 parts. Using your hands, form each portion into a long, equal strips.
4. Braid the 3 strips into a loaf, and pinch the ends together.
5. Place on a baking sheet lined with parchment paper. Let rise, uncovered, for 1 hour.

Bake

1. Preheat oven to 375°
2. Make the glaze mixture by mixing the egg yolk and the water. Brush the loaf with the glaze mixture.
3. Bake at 375° for approximately 30 minutes. To check for readiness, tap the loaf; it will sound “hollow” when done.

Makes 1 large loaf.

Serving Suggestions

Delicious simply with salted butter (homemade is best ).

Makes a wonderful French toast bread.

Dip into brothy soups.