Challah is a traditional Jewish bread that came to the United States with a wave of Eastern European immigrants around the turn of the 20th century. They settled in the Northeast, especially New York City. Many delicatessens opened, propagating Jewish cuisine and providing a safe haven for new immigrants.
Challah is served on holy days such as the Sabbath or major Jewish holidays like Hanukkah. The dough is typically braided, which dates back to an Eastern European tradition beginning in the Middle Ages. The shape of the dough changes according to the holiday it is being prepared for. It is round for Rosh Hashanah or flower-shaped at Purim.
Recipe Servings: 8
+ 2 hours 30 minutes resting
Ingredients
Directions
- Combine the yeast, 1 tablespoon sugar, and lukewarm water in a large bowl, stirring to dissolve.
- Whisk in the oil, followed by four eggs, one at a time.
- Add the remaining ½ cup sugar and salt.
- Add flour gradually. Combine until dough holds together.
- Lightly flour a surface and turn dough onto it. Knead dough until it is smooth.
- Grease bowl using nonstick cooking spray, place the dough in it, cover it with plastic wrap, and let rest for 60 minutes, until doubled in size.
- Punch dough down and let rest for another 30 minutes.
- Split the dough in half equally.
- Form one half into six equal balls. Roll each ball into strands 12 inches long and 1½ inches wide. Place strands in a row. Braid the strands.
- Repeat step nine using the second half of the dough.
- Grease a baking sheet using nonstick cooking spray and transfer both braids to the sheet.
- Beat remaining egg and brush it over the top of the loaves.
- Chill loaves in the refrigerator for 60 minutes.
- Preheat oven to 375°F and bake for 35–40 minutes, until golden.
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