Day 4. Homemade Challah
Couple things I don’t do in life. I never order chicken at a restaurant. That’s something I cook way too much at home. I also try not to make things at home that professionals can do better. Like tomato sauce. I’ve made and canned homemade tomato sauce and will never do it again. Too much work and too much time for something that I can buy for $3 a jar.
Challah falls in line with this. My local grocery chain, Nugget, bakes a lovely challah. I buy one almost every week. But given that I’m now cooped up in the kitchen, my boys and I baked challah today. Just like the tomato sauce it was delicious but a lot of work. So much work, in fact, that I totally forgot to take a picture of the beautiful salmon we ate for dinner!
- 2 packages dry yeast
- 1 ½ cup warm water
- 1 cup cold water
- 1 tbsp fine salt
- ¾ cup oil
- ¾ cup honey
- 1 tbsp sugar
- 4 eggs, beaten
- 7-9 cups flour
- Mix yeast and 1 teaspoon sugar into half a cup of warm water and let it sit for ten minutes.
- Meanwhile, mix together salt, oil, honey, and the sugar (minus one teaspoon).
- Then add in one cup hot water and then one cup of cold water. Mix all of this well.
- Whisk in three eggs and then the yeast sugar mixture.
- Slowly add two cups of flour and then another two cups of flour and allow it to be blended in. Add another two cups of flour. You can use an electric mixer up until this point. Dough will start to become thick.
- Dump everything out onto a floured counter and start adding half a cup of flour at a time while kneading the dough. The dough should become manageable and, eventually, smooth and elastic. This will take approximately 10 minutes of kneading, which I recommend making your children do.
- Place the dough in a large oiled bowl covered by a damp towel. Let it rise for 2 hours in a warm place.
- After the first rise is done, punch the dough down (another great job for a child) and seperate the dough into two parts. Braid or shape your loaves and then place on a well-greased baking sheet. Let them rise again until doubled.
- Brush loaves with a beaten egg glaze and bake in a pre-heated oven at 350° for 35 to 45 minutes.