Cooking 101 - Challah Bread

Challah bread is a traditional Jewish bread with an interesting history you can read about here. But you have to pronounce it with that hissing thing in the back of your throat...hkhkhkallah. hkhkhkallah. Practice.

I purchased some at a local bakery just for fun -to try it out because life's too short not to try fun bread! {sorry if I screamed in your face.} The lady at the counter sold me on it when she said that it makes the best French toast! {ding!} Tried it....LOVED it....and now I'm a huge fan!

So here's a great recipe that I tweaked, of course, - and it DOES make good French toast!

Challah Bread

3 T. Yeast (my mom told me that SAF yeast is more potent than the others, so you'll need less - about 2 T.)

2 c. Warm water

2/3 c. Sugar (or honey)

1 T. Salt

1/2 c. Canola oil

7-8 c. Flour

4-5 large eggs

To a large mixing bowl, add water, yeast, sugar. Let sit for about 5 minutes. To that, add salt, half of the flour, and oil. Mix together. Add the eggs, mix to combine, then add the rest of the flour. Knead for a few minutes and determine whether you need more flour. The dough should be a little moist, but if it feels too moist, add more flour and continue kneading until it's no longer sticky. Cover and let it rise for about 1 hour.

Punch down the dough, dump onto a floured surface, and divide dough into 2 pieces - set one piece aside. Divide each of the two pieces into three pieces and roll into snakes about 12-15" long. To start your braid: line the three pieces up on the counter, join them together, pinch, and tuck under - then braid. Finish by pinching and tucking the end of the braid just like you did at the top. Gently place your braided dough on a buttered cookie sheet. Cover with a light towel and let rise for another hour or until it's doubled in size.

Repeat for the remaining piece of dough. Brush dough with egg wash - 1 egg mixed with a little water). Bake at 350 degrees until golden brown, about 15-18 minutes.

Makes 2 large loaves.