Challah

Name: Challah
Yield: One 12- to 15-inch braid
Cuisine: American
Ingredients: 1 egg well beaten with a pinch of salt; 2 large eggs, plus 1 egg yolk; 1 egg well beaten with a pinch of salt; ¼ cup vegetable oil; 2 large eggs, plus 1 egg yolk; 2¼ teaspoons (1 envelope) active dry or instant yeast; 2¼ teaspoons (1 envelope) active dry or instant yeast; 2 teaspoons salt; 1 cup warm tap water (about 110 degrees); ⅓ cup sugar; 5 cups unbleached bread or all-purpose flour; 5 cups unbleached bread or all-purpose flour

Preparation info

One
12- to 15 inch braid

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

The braided shape of this loaf, used as the Jewish Sabbath and holiday bread, symbolizes the inseparable union of God and man. It is traditionally baked by the mother of the family and served at the Friday evening or holiday meal.

Ingredients

5 cups unbleached bread or all-purpose flour
⅓ cup sugar

Americas
United States
Bread
Vegetarian

Method

Place the flour, sugar, and salt in the work bowl of a food processor fitted with a metal blade. Pulse until mixed.
Place the water in a mixing bowl and whisk in the yeast. Whisk in the oil, eggs, and yolk.
Add the liquid to the work bowl and pulse 8 or 10 times until the dough forms a ball. Let rest for 5 minutes, then run the machine continuously fo