Bonnie's challah

By Bonnie Stern

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I first learned this technique of mixing challah dough from Israeli baker Uri Scheft. Uri is the author of Baking Breads and owns Lehamim in Tel Aviv and started Breads Bakery in New York. I incorporated some of his techniques into my recipe.

Braided challah is served on Shabbat and all Jewish holidays except Passover when only unleavened bread is served. On Rosh Hashanah, round challah is served because it is the most holy holiday and it represents the circle of life. It is traditional to serve it with honey to wish everyone a sweet new year. Shana Tova.

Ingredients

1-1/2 cups room temperature water
1-1/2 tablespoon instant dry yeast
6 to 7 cups sifted all-purpose flour plus more as necessary (sift before measuring)
4 eggs
1/2 cup sugar
1 tablespoon kosher salt
1/2 cup extra virgin olive oil or vegetable oil

Topping:

1 egg
1 tablespoon water
1/8 teaspoon kosher salt
Sesame, nigella, poppy, flax, sunflower or pumpkin seeds or a combination

Directions

In the bowl of a stand mixer fitted with the dough hook, or, if making challah by hand, in a large mixing bowl, place the water and sprinkle it with yeast. Stir yeast into the water. Spoon six cups flour on top of water, then add the eggs, next the sugar, then the salt and lastly the oil.
Mix dough on low speed if using a mixer or by hand until the dough comes together (about two minutes), adding additional flour until dough comes away from the bowl. (It’s always easier to add more flour if the mixture is too wet than to add more water if the dough is too dry). It will take a little longer by hand.
If you are using a mixer turn speed to medium-low and knead four minutes. It should be a little sticky and stick to the bowl and dough hook. Turn out onto a lightly floured work surface. Knead a few minutes to finish the dough. If you are doing this completely by hand, turn dough out and knead about six minutes on a lightly floured work surface. You should have a tender but firm-ish dough. Knead a few minutes longer (whether you are making this by hand or machine) stretching and folding the dough. Use as little flour as necessary to keep the dough from sticking to the work surface or your hands.
Lightly flour the dough and place in a lightly floured bowl to rise. Cover with plastic wrap and then a tea towel. Dough should almost double - about one hour or longer depending on temperature of room.
Punch dough down gently and place on work surface. Divide dough. This will make two nice sized challah (about 1-1/2 pounds each or three challah about one lb each). (You can weigh the pieces so they are all the same size if you want to.) Divide each piece of dough into the number of strands/ropes you want for each braid - three, four five or six of them. Braid them. Or you can make some little buns or cinnamon buns with one part of the big dough. Or use the techniques for round challah I demoed on Your Morning.
Place each braid on a baking sheet lined with parchment paper. Cover with plastic wrap and a tea towel. Let rise about 30 to 40 minutes, again depending on temperature of the room and the size of the breads.
Preheat oven to 350F. Mix egg with water and salt. Brush breads with egg mixture. Sprinkle generously with seeds. Bake 30 to 40 minutes (depending on size of bread) until an instant read meat thermometer reaches 185F to 195F. I usually check my bread after 20 minutes and if it is browning too much I cover it loosely with foil and/or turn oven down to 325F. Remove from pans and cool on wire racks.