Last year I introduced you to my go-to challah recipe. Well, I still like that one just fine but truth be told I have a new favorite. If you own any Jewish cookbooks, chances are at least one of them was written by the amazing Joan Nathan. (Pretend you are watching me bow down here because there really are no words for me to describe how amazing Joan Nathan is when it comes to the Jewish kitchen). Not only are her cookbooks full of delicious recipes and beautifully written but they are chock full of history as well. My favorite book, probably because it speaks to the American Studies major in me, is Jewish Cooking in America. But the book that is home to my new favorite challah recipe is The Foods of Israel Today which makes my mouth water thinking of all the yummy foods my husband and I tried on our Birthright trip in 2005. The “Beigel Family Challah” really showcases the farm fresh eggs we get each week from my friend Andie’s Farm. After all, the recipe uses a total of 5 eggs – just look at that gorgeous yellow hue! Mmmm…eggy goodness!
Thanks to the folks at Knopf for allowing me to share the recipe with you in full! My one suggestion is to brush on a little bit of honey after the final egg wash – personally, I prefer this little added sweetness to seeds. And, if you are like me and need visual directions, turn to the The Challah Blog for easy to follow braiding tutorials– the challahs pictured above were six strand loaves for a baby naming this past weekend. Enjoy!
Beigel Family ChallahExcerpted from Joan Nathan’s THE FOODS OF ISRAEL TODAY (Knopf)
Yield: 2 CHALLAHS
1 ½ packages dry yeast ( 1½ scant tablespoons)
5 large eggs
1 tablespoon plus ½ cup sugar
1 tablespoon salt
1 ¾ cups lukewarm water
8-8½ cups all-purpose flour
½ cup vegetable oil
Poppy or sesame seeds for sprinkling
- In a large bowl, dissolve the yeast and 1 tablespoon of the sugar in the water
- Whisk the oil into the yeast, then beat in 4 of the eggs, 1 at a time, with the remaining sugar and salt. Gradually add 8 cups of the flour. When the dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook both for the mixing and the kneading).
- Turn the dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return the dough to the bowl. Cover with plastic wrap and let the dough rise in warm place for 1 hour, until almost doubled in bulk. The dough may also rise in an oven that has been warmed to 150 degrees and then turned off. Punch down the dough, cover, and let rise again in a warm place for another half hour.
- To make a 6-braided challah, take half the dough and divide into 6 balls. Roll each ball with your hands into a strand about 12 inches long and 1 ½ inches wide. Pinch the strands together at 1 end, then gently spread them apart. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Regroup to 3 on each side. Take the outside left strand and move it over 2 to the middle, then move the second strand from the right over to the far left. Regroup and start over with the outside right strand. Continue this method until all the strands are braided, tucking the ends underneath the loaf. They key is to always have 3 strands on each side so you can keep your braid balanced. Make a second loaf the same way. Place the braided loaves in greased 10-by-4-inch loaf pans or on a greased cookie sheet with at least 2 inches in between.
- Beat the remaining egg and brush it on the loaves. Let loaves rise another hour.
- Preheat the oven to 375 degrees and brush the loaves with egg again. Sprinkle on poppy or sesame seeds.
- Bake for 35 to 40 minutes or until golden and loaves sound hollow. Cool the loaves on a rack.
8/8/13 Update: If you copied the recipe when originally posted, please note that a line regarding the proper rise time for the first rise was cut off. The recipe has now been updated with the complete directions. I apologize for any confusion. Mamaleh
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how long can I leave the eggwashed challah in the pan before baking…can I leave them for a few hours & then bake them off?
can use whole wheat flour?
Ruthie, I haven’t tried it with whole wheat flour – I am a white flour challah kind of girl but I don’t see why you couldn’t give it a go…
Fast forward to 2016….I have to tell you, I have not used the whole wheat flour…these challahs are soooo delish I wouldn’t change a thing….I just made 8 of them for my son & his wife for Shabbat. The best challah recipe ever!
I have to tell you….I made your challah using whole wheat flour. It was a finely ground whole wheat flour and I used 2/3 of the ww flour & 1/3 of the high gluten flour…omgoodness….I made them for my son to take to a Shabbat dinner….delish!! They received rave reviews! I will never use another challah recipe!
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Gorgeous. I really must learn how to make my own challah someday.