challah

This is the challah my wife (z"l) made for many years before she died, and now I am the one making the challah around here so this is now "my" recipe. It's really fucking good.

Source: Margot Maynard, Congregation Or HaTzafon, Fairbanks, AK

Yield: 2 loaves

ingredients

  • 1 1/2 cup apple juice
  • 1/2 cup water
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 Tbs yeast
  • 6 eggs
  • 1/3 cup vegetable oil
  • flour
  • 1 egg

directions

  1. Heat liquids until warm to touch, add honey and sugar, dissolve completely.
  2. Add cinnamon and salt and remove from heat. Add yeast. (Yeasts vary, you should be able to see the amount of yeast increase, or the mixture will look slightly bubbly. Add more sugar if needed.)
  3. Add eggs and oil, then stir in flour about 2 cups at a time. Knead till not sticky but pliable and squishy.
  4. Cover with plastic wrap or a tea towel. Let rise in a warm place until doubled, about 2 hours.
  5. Preheat oven to 375. Beat down dough, cut in half, and braid each half.
  6. Brush with beaten egg.
  7. Bake at 375 for about 40 minutes. You typically need to cover the challah with tin foil after about 20 minutes so it doesn't get too brown.

To make the double braid that was Margot's favorite:

  1. Divide dough into fourths. Roll out and braid together three sections.
  2. Divide remaining section into thirds, roll out until the same length as the challah, and braid.
  3. Place the smaller braid on top, tucking the ends under the larger braid, then brush with egg.

VARIATIONS:

You can use this recipe to make one challah and about a dozen braided rolls.