Enjoy this week's recipe from Andrea Watman
Simple Sweet Challah
This is my favorite Challah recipe. It is easy to make – and the sweet taste of the bread is just wonderful. I serve it warm with honey on Rosh Hashanah. Growing up my Grandma Bertha made dinner every Friday night. She set a beautiful table with a Challah as the centerpiece. No, she didn’t bake it – she walked to 161st Street and Gerard Avenue in the Bronx – to The G & R Bakery. If you lived anywhere near Yankee Stadium The G & R Bakery was where you met on Friday’s. You had to go early in the day because there would always be a line. The Challah was so shiny that as I child I thought it was polished. For years I tried to bake Challah and could never master it. This recipe has never failed me – so I hope you’ll give it a try.
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Ingredients: | | 2 packages dry yeast | | 2/3 Cup Warm Water (110 degrees) | | 5 Egg Yolks – Lightly Beaten | | 3 Whole Eggs – Lightly Beaten | | 7 Tablespoons Corn Oil | | ½ Cup Sugar | | 2 Teaspoons Salt | | 4 ½ Cups Flour | | 1 Cup Raisins (Optional) | | 1 Egg Yolk – Beaten | | Poppy Seeds (optional) | | |
| | Preparation: | | 1. | In cup or small bowl dissolve Yeast in the warm water with approx 1 tablespoon of sugar. After just a few minutes the yeast should begin to "bloom". It will become foamy and it will give off a sweet smell. If your yeast is not fresh this will not happen – do not go any further – start over with fresh yeast.
| | 2. | In a large bowl mix Egg Yolks, Eggs, Oil, remaining Sugar, Salt and Yeast mixture.
| | 3. | Add enough flour to form stiff but sticky dough (you can do this in a stand mixer – using the dough hook attachment).
| | 4. | Then turn dough out onto a floured surface and knead until smooth and elastic (adding more flour if needed) – about 6 minutes – work in raisins as kneading.
| | 5. | Form a ball and place in a greased bowl and turn dough so all sides are greased. Cover with a clean kitchen towel and place in warm area to double in bulk – about two hours.
| | 6. | Punch down and knead briefly.
| | 7. | Roll dough into a 24” long rope. Create a spiral round loaf. (Sometimes I divide the dough into three parts, then I make three smaller ropes and braid them – then I form a circle from with the braid).
| | 8. | Place on baking sheet lined with parchment.
| | 9. | Brush loaf with beaten egg yolk, sprinkle top with poppy seeds (if desired), and allow too rise until dough doubles in size – about 45 minutes.
| | 10. | Bake until golden brown in a pre-heated 375 degree oven – 35 to 40 minutes.
| | 11. | Allow to cool before slicing and enjoy!
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