Holla Challah

Let's be honest, the majority of us college students live off of spaghetti and cheap veggies about 98% of the time, and Cheez-its and coffee 2%  of the time during the semester.  So come breaks and summer the rare opportunity comes along to eat something with more than 2 ingredients and a microwave.

My friends Liz Lemon and my Music Therapy Friend were sitting around my table a few days ago talking about wanting this summer of '10 to be a summer of health.  More jogging, more yoga, more reading, more cooking.  Miss Lemon has been in a baking craze of late and M.T.F suggested we make homemade challah.

Challah is a braided bread historically found around the time of the Jewish Sabbath.  While its popularity is more traditional in nature it is often found in bagel shops and supermarkets.  M.T.F. has been making challah since she was a kid and told us her recipe was from Grandma Rosie.  We got a hearty laugh when we realized that "Grandma Rosie" is "Grandma Rosie's Fabulous Challah" the 6th article that shows up in Google search for "challah recipe".

But on to the cooking!

For this recipe you'll need

   * 7 cups flour
    * 1 T salt
    * 1/2 cup sugar (or honey)
    * 2 pkg yeast + 1/3 cup warm water
    * 1/2 cup oil
    * 4 eggs
    * 1 cup boiling water
    * 1/2 cup cold water

***A LOT OF TIME

This recipe makes the equivalent of 3 braided loaves.

By the time I got to MTF's house her and Liz Lemon had already gone through steps 1-6, which consist of:

1.) Beat eggs in a small bowl.
2.)In a large bowl mix oil, sugar and salt.
3.)Add boiling water to large bowl and stir until all is dissolved.
4.)Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.
5.) Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
6.) Add yeast to large bowl.

Yeast is a funny lookin thing in a bowl; kinda clumpy and yet oily.  I've never used yeast in a recipe before so it was quite interesting to see the bare bones of our bread.

We did the next few steps:

7.) Add eggs to large bowl, reserving about 1 tablespoon.
8.)Add flour 1 cup at a time, mixing thoroughly after each addition.
9.) Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.

The next part was a little strange so I suggest using a thick bowl and a clean towel to alleviate any worries.

10.) Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled - about 1 hour. 

I know it's going to take awhile but be patient.  Once the hour is up:

11.) Turn out onto floured board and knead for 1-2 minutes.
12.) Divide dough into thirds.
13.) Take one of the thirds, and knead for another minute. Form into 8-12 small "snakes" for bulkies, or 3 large snakes for braid. Make bulkies by knotting each small snake and pinching the ends together. Place bulkies close together pinched-end down in greased pan (I use Pam). For braids, pinch ends of 3 large snakes together and begin braiding (as you would braid your own hair or a string or whatever). Pinch ends together when done. Place in greased round pan or loaf pan.

Liz Lemon and I have rather distinct tastes in how we like the shapes of our loaves.  I'm more of the thick and stout eater, she's more of a thin and long fan. [insert joke here; don't worry, we did ;) ]

Here are the next steps:

14.) Put formed loaves/bulkies into oven (pre-heated and then turned off, as before) for about 45 minutes.
15.) Remove from oven. Turn oven to 350.
16.) Brush tops gently with reserved egg. Sprinkle with poppy seeds, if desired.

How much egg you put on the top will determine how brown the tops will be.  Don't be afraid to lather it up.

Almost there!  Here are the next steps:

17.) Bake for about 30 minutes (loaves) or 20 minutes (bulkies). Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.
18.) Remove from pans, and ready to serve.

I'm not going to lie, it took over 5 hours from start to finish, but it was well worth it.  Challah bread is incredibly sweet on its own and soft.  MTF insists that it's served with honey, which definitely adds to the appeal.  It's a great breakfast bread to eat with fruits and eggs, though I think it would be best eaten as sandwich bread.  It's yummy, sweet, versatile, and it's pretty.  Very pretty. =) Enjoy!