Festive Challah
Festive Challah
Challah is a sweet Jewish bread, served throughout the holidays and the Sabbath. Other traditional dishes served throughout the Jewish holidays are brisket and noodle kugel. This recipe comes from Breads Bakery.
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Servings
12
Ingredients
- 1½ cup water
- 3 tablespoon fresh yeast
- 6 cup sifted white wheat flour, plus more for dusting
- 3 eggs
- 6 tablespoon sugar
- 1 tablespoon salt
- ¼ cup sunflower seed oil, corn oil or melted butter
- sesame and poppy seeds, for sprinkling
Directions
- Pour the water into a kneading bowl and crumble the yeast into the water. Add in this order: the flour, 2 of the eggs, sugar, salt, and oil.
- Using a dough hook, mix on low speed to combine the ingredients, 4 minutes. Increase to medium speed and knead until a soft, smooth dough is formed, 5 minutes. Remove the dough to a slightly floured work surface, and roll into a ball.
- Place the ball of dough in a lightly floured bowl. Cover the bowl with a kitchen towel or plastic wrap and let rise until almost double in volume, 40 minutes.
- Divide the dough using a knife into 3 equal parts. Roll each part into a 10-inch-long cylinder. Place the three challahs on a baking sheet lined with parchment paper. Cover the challahs with a kitchen towel and let rise for about 35 minutes.
- With 15 minutes left until the proofing is complete, preheat the oven to 425 degrees F. Beat the remaining egg.
- Once the challahs have doubled in volume, gently brush the tops with the beaten egg and generously sprinkle with sesame and poppy seeds.
- Bake until golden brown, 25 minutes. Remove from the oven and cool on a rack before serving.