{"id":440,"date":"2011-04-01T17:39:28","date_gmt":"2011-04-01T17:39:28","guid":{"rendered":"http:\/\/mishka.millefiori.net\/?p=440"},"modified":"2020-04-24T18:21:59","modified_gmt":"2020-04-24T18:21:59","slug":"moms-challah","status":"publish","type":"post","link":"https:\/\/mishka.millefiori.net\/?p=440","title":{"rendered":"Mom’s Challah"},"content":{"rendered":"

Original Recipe from Mom’s friend’s grandmother in Little Rock circa 1976 (two loaves):<\/strong><\/p>\n

Ingredients<\/strong>
\n2 packages dry yeast (4.5 teaspoons)
\n1\/2 cup lukewarm water
\n1 tsp sugar
\n6 cups flour (if unbleached, use 5 1\/2 cups)
\n1\/2 cup sugar
\n2 tsp salt
\n4 eggs
\n1\/2 cup corn oil
\n1 cup water
\n1 tsp honey
\npoppy Seeds or sesame seeds<\/p>\n

Procedure<\/strong><\/p>\n

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.<\/p>\n

    \n
  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.<\/li>\n
  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.<\/li>\n
  3. Knead dough well for 5-10 minutes then roll it into a ball.<\/li>\n
  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.<\/li>\n
  5. Punch the dough down again and leave it to rise again for another 1 1\/2 hours.<\/li>\n
  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.<\/li>\n
  7. Place the braided loaves on a well oiled cookie sheet. Cover again with the towel and let rise 40 more minutes.<\/li>\n
  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.<\/li>\n
  9. Bake in the oven 40-45 minutes at 325 degrees.<\/li>\n<\/ol>\n
    \n

    My updated recipe for one Challah Loaf<\/strong><\/p>\n

    Ingredients<\/strong>
    \n1\u00a0packages dry yeast (2.25 teaspoons)
    \n1\/4 cup lukewarm water
    \n1\/2 tsp sugar<\/p>\n

    3\u00a0cups all-purpose flour
    \n1\/4 cup sugar or honey
    \n1 tsp salt<\/p>\n

    2\u00a0eggs (or 1 egg)
    \n2 tablespoons\u00a0veg\u00a0oil (or 1\/4 cup + 2 tbsp if using only 1 egg)
    \n1\/2 cup water<\/p>\n

    Glaze Option 1 (no egg)
    \n<\/strong>1\u00a0tbsp water
    \n1 tsp honey
    \n1 tsp oil<\/p>\n

    Glaze Option 2 (1 egg)
    \n<\/strong>1\u00a0egg yolk
    \n1 tsp water<\/p>\n

    Poppy Seeds, Sesame Seeds, Colored Sprinkles…<\/p>\n

    Procedure<\/strong><\/p>\n

    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.<\/p>\n

      \n
    1. Combine flour sugar and salt in a large mixing bowl\u00a0(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.<\/li>\n
    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.<\/li>\n
    3. Knead dough well for 5-10 minutes then roll it into a ball.<\/li>\n
    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.<\/li>\n
    5. Punch the dough down again and leave it to rise again for another 1 1\/2 hours.<\/li>\n
    6. Divide the ball in into 3 pieces, and roll each piece into a rope. Braid these together, pinched at both ends.<\/li>\n
    7. Place the braided loaf on a well oiled cookie sheet. Loosely, cover again with the\u00a0saran wrap\u00a0and let rise 40 more minutes.<\/li>\n
    8. In a small bowl, combine 1 tbsp water, 1 tsp honey, 1 tsp oil (or your egg yolk and water). With a pastry brush (or paper towel), paint the tops of the loaf with this mixture. Sprinkle poppy or sesame seeds on top.<\/li>\n
    9. Bake in the oven 30-35 minutes at 325 degrees. You may need to loosely cover the loaf with a piece of foil halfway through baking so it doesn’t burn.<\/li>\n<\/ol>\n
      \n

      One Loaf Challah Cheat Sheet<\/strong><\/p>\n

      \"\"Will be posted as soon as I can get WordPress and my server to cooperate again.<\/p>\n

      \n

      Procedure Video<\/strong>
      \nEdit April 24, 2020<\/p>\n

      I’ve made a video series of myself and resident house elf making a challah on YouTube<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Original Recipe from Mom’s friend’s grandmother in Little Rock circa 1976 (two loaves): 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 … [Read more…]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,8,27,4],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-mishka","4":"post-440","6":"format-standard","7":"category-baking","8":"category-family","9":"category-jewishsoulfood","10":"category-recipes"},"_links":{"self":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=440"}],"version-history":[{"count":17,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/440\/revisions"}],"predecessor-version":[{"id":1117,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/440\/revisions\/1117"}],"wp:attachment":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}