Dear Sis,

We recently signed up for PJ Library. The kids are enjoying the books that come each month and I enjoy sharing Jewish tradition with them with fun age appropriate stories and activities. Charlotte’s most recent board book had a recipe for Challah in the back and both the kids were eager to make it!

Baking Challah in Bulk Batches

Having fresh challah on hand for shabbat and holidays can be as easy as pulling it out of the freezer early in the day. This recipe makes 6 traditional loaves or 12 mini loaves for smaller families who don’t need a full loaf for a single meal. Toppings and add-ins create variety. This time me made two sugar topped with chocolate chips added, two loaves cinnamon sugar topped raisins added, and two loaves topped with sesame seeds. 

Ingredients

• 5 c + 1 T warm water, divided
• 4 t dry active yeast
• 1 c granulated sugar
• 1 (5 lb. bag) unbleached bread flour
• 4 eggs, divided
• 1 avocado cup oil, divided
• 2 T salt

Dough Preparation

1. Dissolve yeast in 5 c warm water, in a large non-metal bowl. Stand until dissolved. Meanwhile, in another bowl whisk together 1/2 the flour and the salt. 
2. Stir sugar into yeast mixture until dissolved. Stir in remaining flour, 3 eggs, and 1/2 c oil to make a pasty dough.
3. Stir in 1 c salted flour at a time until too thick. Then knead in each addition until dough is smooth an elastic. Brush surface of dough with oil. Cover and rise 2 hours. 

Shaping Loaves

1. Divide dough into loaf portions, 6 regular or 12 mini. Working with one loaf portion at a time, divide into 4-6 portions and roll out. I prefer 4 strands because it makes a narrow loaf that is perfect for my kids little hands:)
2. If you wish to incorporate add-ins, press flatten the dough length a bit and arrange the raisins, milk chocolate chips, or other add-in in the center. Then fold the dough around the raisins and roll to seal and reshape into a rope. 
3. Braid the loaf. Video tutorial: How to Braid Challah 
4. Place loaves on parchment lined baking sheets, 2 loaves or 4 mini loaves per sheet. Brush with oil, cover, and rise 45 minutes.

Baking

1. Preheat oven to 350 degrees Fahrenheit. Meanwhile, beat together an egg and 1 T warm water to make an egg wash.
2. Brush each loaf with egg wash.
3. If you wish to add toppings to your loaves, now is the time. We put sugar on our chocolate chip loaves, cinnamon sugar on our raisin loaves, and sesame seeds on our plain loaves.
4. Bake 20-30 minutes. Baking time varies by loaf size. 

Freezing Loaves for Later Use

1. Wrap warm loaves in foil. Place in freezer bag. Cool completely. Freeze for later.
2. Thaw early in the day you intend to use the loaf. Serve challah at room temperature or reheat in foil covering to serve warm.

Shabbat Shalom!

Love,

b