Homemade Challah Recipe by Tom and Michele Sudow
Learn how to make a delicious homemade challah bread with this detailed recipe by Tom and Michele Sudow. The recipe includes a list of necessary ingredients, step-by-step instructions, and tips for shaping the dough into a beautiful braid before baking to perfection.
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Presentation Transcript
Challah Tom and Michele Sudow
What You Will Need 2 Packages Dry Yeast 1 Cup hot Water 8 Cups Flour 1 Cup Sugar 4 Tsp. Salt Cup Oil 8 Medium (or 6 Large) Eggs. And 1 Egg for Egg Wash 3 Tbsp. Honey Cinnamon and/or Coriander to Taste Any Extras Apples, Raisins, Colored Sprinkles, Choc. Chips
The Recipe Put 3 cups of flour in large mixing bowl, add dry yeast, sugar and salt and mix well. Add hot water, eggs, oil, and mix well with electric beater until fully blended. Add honey, coriander, cinnamon (and anything else) and continue blending. Slowly add the remainder of the flour, using the beaters for as long as possible. Than use your hands (or a spoon) to blend in the rest of the flour - you can do this on a board or your counter, make sure well floured. Knead for about 5 to 10 minutes until you can lightly push down a finger tip and the dough bounces back. Rub oil in a large bowl that will fit the dough when it doubles in size.
The Recipe Place the dough into the bowl. Place in warm place and cover with a towel. If you place it in your oven, have the oven on very low heat and add a small bowl of cup of water to sit next to the bowl . DO NOT COVER THE BOWL. Let rise until doubled about 90 minutes. At 45 minutes, punch down the dough. Remove from bowl, punch down, and cut dough into 3 equal pieces. Next take each of your pieces and cut into three more pieces. Using your hands, roll each of those piece into strips and braid. You should now have three Challahs Let rise again for about an hour. Brush the tops with beaten egg. Warm oven to 350. Bake for about 25 30 Minutes at 350 degrees. You can put a toothpick into the bottom to see of it comes out clean. If not, let it go a little longer. ENJOY!!!!
The Braid Shape the dough into six strands of equal length. Lay three strands horizontally on a floured surface, then weave the other three strands into them vertically. Lift the bottom strands as needed to weave the top strands in. The ends of the strands will stick out. Now braid the ends together on all four sides. Gently tuck the braided edges underneath the middle section. Voila! A round challah! (from PJ Library)
