Mom’s Challah

Original Recipe:

Ingredients
2 packages dry yeast (4.5 teaspoons)
1/2 cup lukewarm water
1 tsp sugar
6 cups flour (if unbleached, use 5 1/2 cups)
1/2 cup sugar
2 tsp salt
4 eggs
1/2 cup corn oil
1 cup water
1 tsp honey
poppy Seeds or sesame seeds

Procedure

In an 8 oz glass, combine lukewarm water, 1 tsp sugar and yeast. Let sit 15 minutes until it starts to bubble and make a head.

  1. Combine flour sugar and salt in a large mixing bowl. Make a well in the center of the bowl by pushing the mixture to the outside.
  2. Mix 3 eggs corn oil and water in a separate bowl. Add the yeast mixture. Pour this all into the well, the center of the flour mixture. Stir flour into liquid mixture with a fork until all of the flour is moist and sticky.
  3. Knead dough well for 5-10 minutes then roll it into a ball.
  4. Put a capfull of corn oil into a bowl. put the ball of dough in the bowl and cover bowl with a damp dishtowel. Leave it to rise for 2 hours in a warm place.
  5. Punch the dough down again and leave it to rise again for another 1 1/2 hours.
  6. Divide the ball in half (each half makes one loaf). Divide the half into 3 pieces, and roll each piece into a rope. Braid these together, pinched at both ends.
  7. Place the braided loaves on a well oiled cookie sheet. Cover again with the towel and let rise 40 more minutes.
  8. In a small bowl, combine one egg, 1 tsp honey. With a Pastry Brush, paint the tops of the loaves with this mixture. Sprinke poppy or sesame seeds on top.
  9. Bake in the oven 40-45 minutes at 375 degrees.

One Challah (half recipe my notes and changes):

With “little t” currently allergic to egg except in baked goods, I’ve been skipping the glaze and playing with cutting the amount of baked egg.

Ingredients
1 packages dry yeast (2.25 teaspoons)
1/4 cup lukewarm water
1/2 tsp sugar

3 cups all-purpose flour
1/4 cup sugar or honey
1 tsp salt

2 eggs (or 1 egg)
2 tablespoons veg oil (or 1/4 cup + 2 tbsp if using only 1 egg)
1/2 cup water

Glaze:
1 tbsp water
1 tsp honey
1 tsp oil

poppy Seeds or sesame seeds

Procedure

In an combine 1/4 cup lukewarm water (100 degree), 1/2 tsp sugar, and yeast. Let sit 15 minutes until it starts to bubble and make a head.

  1. Combine flour sugar and salt in a large mixing bowl (If using honey instead of sugar, add the honey to the wet ingredients mix below instead of in this step). Make a well in the center of the bowl by pushing the mixture to the outside.
  2. Mix egg(s), oil and water in a separate bowl. Add the yeast mixture. Pour this all into the well, the center of the flour mixture. Stir flour into liquid mixture with a fork until all of the flour is moist and sticky.
  3. Knead dough well for 5-10 minutes then roll it into a ball.
  4. Put a “capfull” (1 tbsp) of veg oil into a bowl and oil the sides. Put the ball of dough in the bowl and cover bowl with a saran wrap. Leave it to rise for 2 hours in a warm place.
  5. Punch the dough down again and leave it to rise again for another 1 1/2 hours.
  6. Divide the ball in into 3 pieces, and roll each piece into a rope. Braid these together, pinched at both ends.
  7. Place the braided loaf on a well oiled cookie sheet. Loosely, cover again with the saran wrap and let rise 40 more minutes.
  8. In a small bowl, combine 1 tbsp water, 1 tsp honey, 1 tsp oil. With a pastry brush (or paper towel), paint the tops of the loaf with this mixture. Sprinke poppy or sesame seeds on top.
  9. Bake in the oven 30-35 minutes at 350 degrees. You may need to loosely cover the loaf with a piece of foil halfway through baking so it doesn’t burn.

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