Challah
In the Jewish tradition, challah is served on the Sabbath. Since the first meals of the Sabbath typically contain meat, the challah is made without dairy, although recipes containing butter can be found.
INGREDIENTS | YIELDS 1 LOAF
- ½ cup plus 1 tablespoon warm water
- 1 tablespoon honey
- 3½ teaspoons active dry yeast (2 packages)
- 1 cup all-purpose flour
- ¼ cup vegetable or olive oil
- 3 whole eggs
- 1 egg white
- 1 teaspoon plus 1 pinch kosher salt
- 2–3 cups bread flour
In a large bowl combine ½ cup water, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Stir in all-purpose flour, oil, 2 whole eggs, egg white, and 1 teaspoon salt. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Line a baking sheet with parchment. Turn risen dough onto a floured surface, divide into 3 equal portions, and form a 3-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
Whisk together remaining egg with 1 tablespoon water and a pinch of salt. Brush gently onto the top of the risen loaf, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.
Challah
The blessing of challah on the Sabbath commemorates the manna that fell from heaven when the Israelites wandered the desert after the Exodus from Egypt. In Biblical times a small portion of dough was set aside as an offering, or tithe, to the priesthood in a ritual called hafrashat challah.
