Challah

I have never made a round braided Challah, mostly because I thought the braiding required the dexterity, that I don't have. Lucky for me, the bread dough is more forgiving then say...a three-year-old's hair.

I worked off a modified recipe, that I changed as well. This makes a small challah, just perfect for about 8 people.

1 cup water
1 tbsp dry yeast
4 1/4 cups of flour
2 extra large eggs
3/4 cup of raisins
1/4 cup canola oil
1/4 cup of honey
1.5 tsp salt
1 egg, for egg wash


Mix warm water with the yeast, let stand until it starts to bubble. For fresh yeast, typically 15 minutes. Mix flour and salt, add in the yeast mix, oil, honey and beaten eggs. Knead to incorporate and create a smooth, consistent dough.

Let sit for 10 minutes and flatten the dough. Spread raisins (plumped in water, drained) and fold dough several times to mix through. Place the dough in an oiled bowl, cover with tea towel and let stand for about an hour. Punch the dough down and let rise for another 30 minutes.

Shape the dough (I did a 4 strand crown braid). Place on parchment lined cookie sheet. Paint with egg wash. Place in a preheated 350 degree oven for 30 minutes or until golden and sounds empty when tapped.

L'Shana Tova!