By: Robin Kurss
Many people ask me for my challah recipe. I made my first challah at 16, but never every week until Covid hit. Now it is a given that if it’s Friday, there’s a freshly baked loaf at our house. There are so many wonderful recipes out there, but I have found this one to be easy, delicious, and truly no-fail. It’s great for those making their first challah our their thousandth! If you don’t want to make 2 loaves, you can cut the recipe in half, or use the extra dough to make a babka, kokosh, cinnamon rolls, or pecan sticky buns too. Wishing everyone a happy, healthy new year!
Makes 2
Ingredients:
• 4 tsp yeast
• 2 tsp sugar
• 2 c warm water
• 3 eggs, lightly beaten
• ¾ c sugar
• 1 tbsp kosher salt
• 2 ½ lbs flour
• ½ c oil
• Egg wash: 1 egg, lightly beaten
• Toppings: sesame seeds, salt, poppy seeds, everything bagel seasoning, streusel……..
Instructions:
1. In a small bowl, dissolve yeast into warm water + 2 tsp sugar. Allow yeast to bubble.
2. Mix yeast mixture with eggs, oil, sugar, salt, and flour. Mix until smooth and elastic.
3. Cover in a large, lightly oiled bowl and let rise until doubled in size…2-3 hours.
4. Turn out onto lightly floured counter, divide into strands and braid into 2 loaves.
5. Place on parchment lined cookie sheets, lightly cover, and let rise ½ hour.
6. Preheat oven to 350 degrees.
7. Brush loaves gently with egg wash and sprinkle with any topping you like.
8. Bake till golden (190 degrees internal temperature) about 45 minutes to 1 hour.