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| To make one loaf of challah: First make the dough. I use a bread machine on the dough cycle to make the dough. Add ingredients in the following order: 2/3 c. warm water 2 large eggs 1/3 c. sugar 1/3 c. oil (I use canola oil) 1 tsp. salt 3+2/3 c. flour (I use flour marked for bread machine use) 1 Tbsp. wheat gluten 2 Tbsp. yeast (for bread machines) (My bread machine takes about an hour and a half to produce a very soft, elastic dough.) Cut the dough into three equal sections - cutting is easiest because the egg makes the dough very stringy and difficult to pull apart. Then roll the dough to form three long 'sausages'. I roll the dough between my palms and sometimes have to pull on the ends a bit to get it to form. It will spring back a bit so the sections can be fairly long. Then braid the three sections together. I start in about the center of the dough and braid one way and then go back and braid the other way. Tuck the ends under very securely and pinch them underneath so they do not come undone when the dough rises. Cover the braid with plastic wrap until ready to bake. It is not necessary to let it rise before baking but if it is not baked immediately it may double in size. (This is ok.) Brush with beaten egg (gives the loaf a glossy finish) and sprinkle with sesame seeds (optional). Bake at 350 for 30 to 35 minutes. The bread is done when the underneath is golden brown. Enjoy! Problem solving: If the dough is lumpy or tough, reduce the amount of flour slightly (or increase the oil a bit); If the outside of the loaf is very hard (like a shell), reduce baking time; If the bread tastes too 'yeasty', reduce the amount of wheat gluten; If the loaf comes out in a weird shape (bits sticking out), it will still taste wonderful (practice braiding for next time). -- Mandy Ruden A special thanks to Mandy for the wonderful challot she makes for Nahalat Shalom – editor | ||||||||||
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