Mussie's Challah Recipe

What is Challah? 

Challah is the name we call the bread traditionally eaten on Shabbat and Jewish Holidays. The origin of the term Challah refers to an ancient Jewish tradition of separating a small portion of the dough before braiding.  This portion of dough was set aside as a tithe to the Cohen and his family. In ancient times, when the Jewish people first inhabited the Land of Israel, and the Holy Temple stood in Jerusalem, we would always give the Cohen family a portion of our dough --“the first and the best” as an appreciation for their service in the Temple. Although this practice of giving to the Cohen is no longer in place today, Jewish people have continued with this timeless tradition of separating dough in commemoration of this great Mitzvah and in anticipation of the future temple in Jerusalem.

Yeast Mixture:
4 pkgs or 2 tbsp dry yeast
1/2 cup warm water
2 tbsp sugar

Dough:
4 cups water
1 cup oil
1 cup sugar
3 eggs
2 tablespoons salt
5 lbs. bread flour 
DIRECTIONS:

In a small bowl, dissolve yeast in warm water. Add 2 tbs. sugar and let stand until the yeast foams.

Pour water, oil, sugar, eggs, salt, and finally foamed yeast into a bowl or mixer. Start mixing and slowly add 1 or 2 cups of flour at a time till the dough becomes elastic and not sticky. Knead the dough and turn over often (With a mixer this is not needed). 

Place dough in an oiled bowl, turning to coat all sides with oil. Cover (with damp cloth) and let rise 1 to 2 hours (or until doubled in size).

Separate Challah and say the blessing. Shape dough as desired and place in greased pans.

Preheat oven to 375. Brush loaves with beaten egg and bake until brown, If dividing into 6-10 loaves, bake for 35 minutes.

Remove from pans and cool on racks.

Tips:
When dissolving yeast, be sure the water is not too hot or to cold. (Helpful hint: bath temperature)
Add sugar or honey to the yeast mixture to aid in the fermenting process.
Do not allow braided Challah to rise too long (over 45 minutes), as it will fall.