Get ready to elevate your New Year's celebration with a mouthwatering challah that's not just a bread, but a culinary masterpiece! This Jewish traditional recipe transforms simple ingredients into a golden, braided work of art that will have your guests swooning. Whether you're a seasoned baker or a curious kitchen novice, this Special New Year's Challah promises to be the star of your holiday table, bringing warmth, tradition, and irresistible flavor to your festive gathering.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Jewish
Serves: 2 loaves
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon salt
- 1 packet active dry yeast
- 1/4 cup vegetable oil
- 1 cup warm water
- 2 eggs
- 1 egg, for egg wash
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of sugar, and 1 tablespoon of salt. Stir the dry ingredients together until well mixed.
- In a separate small bowl, activate 1 packet of active dry yeast by mixing it with 1 cup of warm water (about 110°F or 43°C). Allow it to sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is activated, add it to the bowl with the dry ingredients. Then, add 1/4 cup of vegetable oil and 2 eggs to the mixture.
- Using a wooden spoon or your hands, mix the ingredients together until a sticky dough forms. If the dough is too sticky, you can add a little more flour, a tablespoon at a time, until it becomes manageable.
- Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Divide the dough into 6 equal pieces for each loaf.
- Roll each piece into a long rope, approximately 12-14 inches long. For each loaf, braid 3 ropes together to form a beautiful challah shape.
- Once braided, place each loaf on a baking sheet lined with parchment paper. Cover the loaves with a kitchen towel and let them rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C) while the loaves are rising.
- Before baking, beat 1 egg in a small bowl and brush it over the top of each loaf for a shiny finish.
- Bake the challah in the preheated oven for about 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Once baked, remove the loaves from the oven and allow them to cool on a wire rack before slicing and serving.
Tips
- Water Temperature Matters: Ensure your water is precisely warm (110°F/43°C) when activating yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique: When kneading, use the heel of your hand to push and fold the dough. This develops gluten and creates that signature challah texture.
- Rising Environment: Place your dough in a draft-free, warm spot like near a preheated oven or in a slightly warm (not hot) oven with the light on.
- Braiding Perfection: Practice your braiding technique beforehand. A uniform braid ensures even baking and a professional look.
- Egg Wash Secrets: For an extra glossy finish, use a mixture of egg yolk and a splash of water, and apply two coats of egg wash before baking.
- Cooling is Crucial: Allow the challah to cool completely on a wire rack to prevent soggy bottoms and maintain its perfect texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
