daily bread

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STEP-BY-STEP CHALLAH RECIPE

This is my tried-and-true bread recipe based on my favorite cookbook, Betty Crocker’s New Cookbook published in 1996. It does not require bread pans and can make 4 large loaves or 8 half-size loaves.

9-10 cups all purpose flour
4 pkgs or 4 tblsp yeast
1/2 cup sugar
4 tsp salt
3 cups water
4 tbsp oil
4 large eggs
—
2 egg yolks + 2 tblsp water

1. Mix 5 cups of the flour + the yeast, sugar and salt in a large bowl or heavy-duty bread mixer. This is too much dough for a Kitchen Aid mixer.
2. Heat water to 120 degrees F (very hot tap water can work) and add oil.
3. Mix water mixture into flour mixture until moist, about 1 minute in mixer, scraping bowl frequently.
4. Beat in 4 large eggs until smooth. Mixing more is good.
5. Stir in enough remaining flour to make dough easy to handle. This means that you can push your finger into the dough without getting too stuck.
6. Turn dough onto a lightly floured surface. Knead until dough is smooth and elastic (when you press finger in it will bounce back a tiny bit).
7. Put a dab of oil in a large bowl and roll the dough ball around until oiled. Cover with a cloth and let rise in a warm place at least 1.5 hours or until doubled. Dough is ready if indentation remains when touched.
8. Lightly grease cookie sheet with oil or shortening.
9. Punch down dough and divide into 4 each parts (or 8 for half loaves). Roll one into a short cylinder and cut into three equal parts. Roll each part into a rope 12-14 inches long. Braid ropes gently and loosely, do not stretch. Fasten ends and tuck each end under braid securely by stretching end dough with a pinch. Cover and let rise in warm place around 45 minutes until double.
10. Heat oven to 375 degrees F. Mix egg yolk and water, brush over braid. Bake 25-30 minutes or until golden brown and sound hollow when tapped.