from
http://www.haydid.org/challah.htmThe following is a recipe for making "Challah", the bread that is used on the Sabbath and at most festivals. You would make two loaves before the Sabbath would begin. This is because there is to be no cooking on the Sabbath, so one loaf is for Friday and the second loaf is for Saturday. If you are going to have guests over, then you may need to bake more, or use this for the ceremony. You can also freeze this bread ahead of time, but be sure to wrap several layers's of foil and plastic. It heats up nicely in a microwave for about 20 seconds, and my husband loves the French Toast from it! You need about four hours in the refrigerator or until the bread rises to the top of your large bowl. I usually make my bread on Thursday night just before I go to bed. Then when I come to the kitchen at 3 p.m., it is ready to braid. If I don't need two large loaves of bread then I will sometimes turn the extra dough into a wonderful pizza dough! If I am using the recipe for only pizza it will make three large pizzas that are delicious! I usually top with Monterey Jack cheese, Mozzarella cheese, bell peppers, and Vadalia onions! You will love this sweet pizza taste! Oh, yes! My husband loves it when I make the cinnamon rolls for Saturday morning out of the recipe, too, instead of the second loaf of bread!
2 cups warm water or milk
2 pkgs dry active yeast
6-7 cups bread flour
1/2 cup sugar
1 t. salt
1/4 cup oil
1 egg
Directions for my challah bread:
1. In large bowl, dissolve yeast in warm water (careful of the temperature or it won't rise. You can use a thermometer to check the temperature. You want 75-120 degrees.) Stir in sugar and salt. Add 3 cups flour and mix well. Add oil and egg and mix well. Then add remaining flour. (The dough will be a little sticky but don't add more flour.)
2. Wet a clean dish towel and ring it out. Cover the bowl of dough with the towel. Put the bowl in the refrigerator and let stand overnight.
3. When dough is doubled in size braid as follows:
Divide the dough into 3 pieces. Cut 1 piece into thirds; with your hands roll each piece into a 16 inch-long rope or snake. Place ropes side by side and braid as you would hair.
Pinch ends of braid to seal. Place on cookie sheet the bottom loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch-long ropes. Braid each set of three ropes as shown in figure; pinch ends to seal.
Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.
4. Arrange loaves at least 5 inches apart on oiled or greased cookie sheet; cover and let rise in warm place until doubles in size. (Depending on your house temperature. Find a warm place.)
5. Preheat oven to 375 degrees. Cook bread for about 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.
Good luck! This is an awesome tasting bread, if this recipe doesn't turn out you could try finding a Jewish bakery and asking them about it. I used to love making this because the braiding was so much fun, and actually, I'm reluctant to admit that at Christmas we braided this bread into wreaths, too.
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