College Cookbook: Challah bread
A holiday favorite; challah bread is traditionally consumed during Jewish holidays and on the Sabbath, but makes a great addition to any festive menu. Decadent and sweet, challah bread is rich in eggs and makes excellent French toast. A time consuming recipe, you’ll want to set at least three hours aside to work on this masterpiece.
1/3 cup of honey or agave nectar
1 and ½ cups of warm water
2 and ¼ teaspoons of active dry yeast
2 teaspoons of salt
2/3 cup of oil
5 and ½ cup of flour
1 egg white
1 tablespoon of sesame seeds
1. In a small bowl, pour in warm water and stir in the honey and yeast, allowing it to dissolve. This should take about 10 minutes. You will know it is ready when the yeast forms a thin, tan colored layer on the top of the water.
2. In a large mixing bowl, combine the salt, oil and eggs and mix thoroughly with the water. Once mixed, add the flour about a cup at a time until the dough is slightly tacky, but not quite sticky.
3. Place the dough onto a floured flat surface and knead for about 10-15 minutes. The dough should be stretchy and smooth.
4. Place the dough into an oiled bowl and let it sit at room temperature. The dough should double in size after about 90 minutes.
5. Once the dough has doubled in size, place it on a floured surface to braid into loaves. Cut the dough into six equal pieces. Roll each piece until it is long and skinny. Make sure that all pieces are equal in size. Then, take three of the pieces and braid them. The remaining three pieces will follow in suit, and you now have two braided loaves. Take the egg white and brush it on top of the two loaves, and then sprinkle with the sesame seeds.
6. Allow the loaves one more hour to rise. Preheat your oven to 350 degrees. Place the loaves on an oiled cookie sheet and allow them to bake for approximately 30 minutes, or until they are golden brown.