mcahogarth

Tis the Season For Much Baking!

Added 2022-12-21 22:02:05 +0000 UTC

This challah recipe has been in my family for… well. One generation, since my mother clipped it from the Times Picayune newspaper. But it’s been a perennial favorite since, and when Daughter made it earlier this week I was reminded how good it is. Alas, and obviously, it is not gluten-free. But for those of you who can make bread, here’s the recipe:

Times Picayune CHALLAH

Makes two loaves

2 ¼ cup very warm water (105 to 115 F)
2 packages active dry yeast
2 tablespoons sugar
7 ½ to 8 cups flour (we’ve been using bread flour)
3 eggs
2 tablespoons salt
½ cup butter, softened
½ cup sugar

Combine water, yeast, and 1 tablespoon of sugar and let stand in a mixing bowl for 2 minutes. Stir in 2 cups of flour and allow to stand for 30 minutes uncovered.

Stir in 2 of the eggs, salt, butter, and ½ cup sugar and 2 cups more of the flour. Beat until smooth and then stir in enough of the remaining flour to make a soft dough. Turn out and knead for 8 to 10 minutes (or use your bread hook with your mixer), until smooth—don’t overdo the additional flour or the bread will be tough.

Put dough in greased bowl; turn so the entire dough is greased; then cover and let rise until double in bulk, about 1 ½ to 2 hours.

Punch down dough, turn out onto floured surface, and cut in half. Braid if you like your challah braided, or shape in a round or loaf. Let rise covered for about 45 minutes, or until doubled again. Beat the remaining egg with the 1 tablespoon of sugar, brush over the loaves.

Put in unheated oven and turn the oven to 350F. Bake for 40-50 minutes. Cool before cutting.