I consider myself a connoisseur of all things challah, but for whatever reason, the thought of producing my own always eluded me. After trying many a challah in my hometown, I found the unequivocally most aromatic, decadent, light and airy strands of braided dough at my local Cuban bakery, Porto’s. I am well aware that a Cuban bakery is not naturally the first place to come to mind when in search of the best challah in town, but trust me when I tell you that these people know bread. Sadly, a few years back, I moved to another part of town, and have since been chasing the memory of that yellow-tinged, sweet-as-honey loaf. On the rare occasion when I found myself in that part of town, my insides would do a little happy dance, since it was a forgone conclusion that I’d stop at the bakery. However, no nearby purveyor of fine baked goods was able to replicate the craving-inducing, funny sounding bread I so longed for. Therefore, I set on the challenge of finding a recipe to replicate it myself.
Deb Perlman, of SmittenKitchen.com fame, adapted a challah recipe from Joan Nathan, and I am pretty sure she hit the jackpot. After a bit of trial and error with her recipe, I have found that what works best for me is to make smaller, more controlled batches, which in turn, yield smaller, more uniform loaves. Rather than follow her recipe to a tee, I always halve it now, and produce picture-perfect challahs to adorn my table or to gift to my ever-gracious neighbors. Much to my delight, many a Shabbat guest has mistaken my handiwork for its store-bought cousin…and I don’t usually jump at correcting their mistake.
This past Sunday was the final class in a series I taught at my synagogue on Jewish Holiday Cooking. While the previous classes featured dish upon festive dish typical for a number of Jewish holidays, this crowning jewel of a class was entirely devoted to the 6-strand braided loaf of challah.
It was the perfect way to end the series, as many friendships were fostered in the class, and there was plenty of down-time for visiting while the dough was rising. Given my experience braiding challah, I warned my students that since this was their first time attempting the 6-strand braid, it may not look exactly as they expected, and that it only gets better with practice. As it turns out, my warning was for not, because they produced some of the most delicious challahs I’ve seen.
By far, the best part of the class was the taste test. We all gathered around the table, noshed on several different varieties of freshly baked challah, and reminisced about our experience in the series. We laughed remembering silly mistakes that happened in the kitchen, and we shared stories about friendships that started there.
With my students’ encouragement, I think I will likely teach the series again. Though, it will definitely be hard to top this group of students. They came from all walks of life, but shared a common enthusiasm for cooking. They impressed me with their skills, and even taught me a thing or two about their personal family’s cooking cultures. As I shared with them on the very first class, every family has their own culinary traditions, and I am honored that I got to share mine with them.
5.0 from 25 reviews
Traditional Challah
Author:
TheCubanReuben.com (adapted from Smitten Kitchen)
Recipe type: Side Dish
Cuisine: Jewish
Neighbors will come knocking when your house smells like this fresh-baked challah. Be warned.
Ingredients
- 2¼ tsp dry active yeast
- 1½ tsp plus ¼ cup sugar
- ¾-1 cup warm water
- ¼ cup vegetable oil
- 4 eggs, divided
- 1 egg yolk
- 1½ tsp table salt
- 4 cups flour (or less)
Instructions
- In the bowl of your stand mixer, add yeast, 1½ tsp sugar, and between ¾ to 1 cup of warm water, and mix until dissolved. Let sit for 10 minutes.
- Mix in vegetable oil, 2 eggs (1 at a time) and egg yolk, with remaining sugar and salt.
- Slowly add flour, ½ cup at a time.
- When the dough holds together, switch to the bread hook, and knead until smooth.
- Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for at least 1 hour.
- Punch dough down, and leave it to rise again for 2 hours.
- You can now either make 1 large challah or 2 smaller challahs. To make one large challah, cut dough into 6 pieces, and roll into approximately 12 inch strands. Pinch the top of the strands together. Take the strand all the way to the right, and move it over to the left by 2 strands. Take the strand that is second to the left, and move it all the way over to the right. Take the strand that is all the way over to the left, and move it to the right by 2 strands. Take the strand that is second from the right, and move it all the way to the left. Repeat this process until the challah is completely braided. Pinch ends, and tuck them under the loaf. Place braided loaf on a cookie sheet lined with parchment paper.
- Use one egg to brush an egg wash over the top of the loaf.
- Let sit for one hour.
- Use another egg to brush a second coat of egg wash. (At this point, you can sprinkle poppy seeds, sesame seeds, or any other seeded topping you want).
- Bake at 350 for 20-25 minutes, or until golden brown.
