Challah
It seems fitting that the first recipe posted here should be for our Challah. To us, it is symbolic of family traditions, of the roots of nourishment, of gratitude, of hospitality…
My mother received the original recipe from my Aunt Andrea. This is my adaptation.
Makes 3 loaves.
2 Tbsp. granulated yeast (I use SAF Red Instant brand)
1/2 cup honey
1 1/2 cups lukewarm water
1 Tbsp. salt
5 Tbsp. coconut oil, melted and cooled
5 eggs
1 cup ground flax seeds (a.k.a. flax seed meal)
5 or 6 cups bread flour (I use King Arthur brand, available at many grocery stores)
Sesame seed and poppy seeds
Fill a large bowl, preferably ceramic, with warm water and let stand a few minutes while you gather the rest of the ingredients. Discard water, then quickly put the yeast, honey, and 1 1/2 cups lukewarm warm water into the bowl, mixing gently until the yeast and honey are dissolved.
Let stand for 5 minutes or so, until the yeast “blooms” and looks frothy.
From this…
…to this.
Add salt and 4 Tbsp. melted and cooled coconut oil (n.b. it is important that that the oil is not hot, or it will impede the yeast).
Then, add the flax seed meal and 2 cups of bread flour, and mix until thoroughly combined. I like to use a brød whisk (Danish bread whisk) to mix this dough.
Add 4 of the eggs, and mix again until thoroughly combined.
Add an additional 2 cups of bread flour and mix well. At this point, continue to add flour 1/4 cup at a time, until the dough begins to come together.
Turn out onto a lightly floured counter top and knead well, adding a little more flour if necessary. After a few minutes of kneading, the dough will become smooth and elastic, and will feel moist, but not sticky to the touch. Return to the bowl and coat the dough all over with remaining 1 Tbsp. coconut oil.
Cover the bowl with a damp tea towel, well wrung out, and leave to rise in a warm place in your kitchen until the dough is doubled in volume, at least 1 1/2 hours, but perhaps longer. This will depend on the temperature and humidity in your kitchen.
When the dough has finished rising, preheat the oven to 375°F. While the oven is heating, punch down and divide the dough into three equal portions. At this point, it is our family custom to observe the mitzvah of “taking challah” (see Numbers 15:17-21). To do this, set aside a small ball of dough — about the size of a whole walnut in the shell— for burning or discarding. Note that the amount of flour used in this recipe does not require that it be accompanied by a blessing, but if you are doubling or tripling the recipe, you should say the blessing.
Divide each ball of dough into 6 portions, rolling each between your hands to form a long rope. Braid 6 of the ropes to form a loaf. Line a baking tray with a silpat (if you have one) or aluminum foil, and place the loves on a baking tray as you form them.
Beat the remaining egg in a small bowl or ramekin. Paint each loaf all over with the beaten egg, and sprinkle with sesame and poppy seeds, if desired.
Bake on the middle rack of the oven for 35-40 minutes, or until golden brown. Allow to rest for at least 10 minutes before serving.
This version is accented with dried thyme and sesame seeds, for a summertime Shabbat.
The loaves keep well in a ziploc bag for up to a week —just be sure to allow the bread to cool completely before storing.
For a nice variation, I sometimes add 1/2 cup of dried currants with the yeast and honey, or substitute other flours (e.g. whole wheat, spelt, rye, etc.) for up to 3 cups of the bread flour. You can also substitute all purpose flour if you do not have bread flour available, but the result will be more dense.
Shabbat Shalom!