Challah is a traditional Jewish bread, often braided, that holds a special place in Shabbat and holiday meals. Its rich, slightly sweet flavor comes from ingredients like eggs, honey, or sugar. The bread's distinctive shape and golden crust make it both a visual and culinary centerpiece.
Making Challah:
1. Ingredients
For the dough: 4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1 tsp salt, 2 large eggs, 1/4 cup vegetable oil, 1/2 cup warm water (110u00b0F), 1/4 cup honey. For the egg wash: 1 egg, 1 tbsp water, 1 tsp sugar. Optional toppings: sesame seeds or poppy seeds.
2. Activate the Yeast
In a small bowl, combine the warm water, honey, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
3. Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
4. Combine Wet Ingredients
Make a well in the center of the dry ingredients. Add the eggs, vegetable oil, and the activated yeast mixture. Stir until a shaggy dough forms.
5. Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky.
6. First Rise
Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Shape the Challah
Punch down the dough and divide it into 3 or 6 equal pieces. Roll each piece into a long rope and braid them together. Tuck the ends under for a neat finish.
8. Second Rise
Place the braided dough on a baking sheet lined with parchment paper. Cover with a damp towel and let rise for another 30-45 minutes.
9. Preheat Oven
Preheat the oven to 375u00b0F (190u00b0C) while the dough completes its second rise.
10. Apply Egg Wash
Whisk together the egg, water, and sugar for the egg wash. Brush the mixture generously over the risen challah. Sprinkle with sesame or poppy seeds if desired.
11. Bake
Bake the challah for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom. Let cool on a wire rack before slicing.
Traditions and Heritage of Challah
Challah
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Frequently Asked Questions
What is Challah?
Challah is a special braided bread traditionally eaten by Jews on Shabbat and Jewish holidays. It's typically made with eggs, flour, water, sugar, yeast, and salt, and has a soft, slightly sweet taste.
Why is Challah braided?
Challah is braided to symbolize unity and togetherness, often representing the intertwining of love and family. The number of strands can vary, with common braids having 3, 4, or 6 strands, each carrying different symbolic meanings.
When is Challah eaten?
Challah is traditionally eaten on Shabbat (the Jewish Sabbath) and during Jewish holidays like Rosh Hashanah, where it's often shaped into a round loaf to symbolize the cycle of the year. It's also used for special occasions and celebrations.
Can Challah be made without eggs?
Yes, egg-free Challah can be made by substituting eggs with ingredients like applesauce, mashed bananas, or commercial egg replacers. However, traditional Challah recipes include eggs, which contribute to its rich texture and golden color.
What's the difference between Challah and Brioche?
While both are enriched breads, Challah is typically dairy-free (following kosher dietary laws) and less sweet than brioche, which contains butter and sometimes more sugar. Challah also holds religious significance in Jewish tradition.
