Last week I made an easy and delicious everyday challah. Nothing brings me more peace than baking challah on Friday morning. Last Friday was especially welcome and in some way much needed therapy. There are so many changes in all of our lives right now. Like everyone else, I am doing my best to find the constants that will keep my spirits up and some sense of normal in what we are all calling our new normal.
Baking challah every week is one of those constants. Imagine my frustration when I realized I was low on bread flour which is what I ordinarily use for my weekly recipe. http://www.splashofsherri.com/2014/03/29/whats-cooking-today/ It also calls for 6 eggs which I just couldn’t spare. I needed a recipe that would utilize all-purpose flour and fewer eggs. Then I remembered not only do I have one, but I created one that’s amazing!
A couple of years ago I was asked to create an easy challah recipe for a Shabbat Across America event here in Columbus. The parameters given to me were: it had to be something 500 people could effortlessly put together, utilize limited and simple ingredients, was easy to handle, and to keep in mind most people attending had never baked before.
I tested several recipes, baked and tasted many challahs (tough job!) then came up with something I adapted to fit the criteria. The result is what I call an everyday challah because it’s so easy, you will want to make it everyday! It’s so soft and cakelike, has a great chew, is easy and quick to put together, and is very delicious! FYI, the challah bake was a huge success. Everyone had an amazing time and went home with 2 delicious challahs to share with their family. That made me very happy.
Moral of the story, sometimes it’s okay to shake up your routine. It might even mean you will find an old favorite recipe to bake and enjoy. I’m sharing the recipe today (on a Monday) not only because I had a request to share it after posting it on Instagram, but because challah is comforting every day of the week and right now, we need all the comfort we can find, anywhere we can find it. I hope you will give this easy and delicious everyday challah a try, it’s sure to bring some comfort to your day. Enjoy!
*Just a quick note* If you don’t have the suggested ingredients here’s how you can sub…For the oil, you can use whatever oil you have in the house as long as it’s not flavored (that’s a whole different post!). Egg size is flexible too, you will just need to add a couple extra tablespoons of flour for larger eggs. If you only have honey in the house (no sugar) sub equal amounts but you will need to add an extra 1/8 to 1/4 cup of flour to compensate for the extra moisture.
ingredients
1 cup warm water
1 package or 2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
¼ cup vegetable oil (I always use regular or extra light olive oil)
2 large eggs
3½ to 4 cups all-purpose flour
2½ teaspoons fine kosher salt
Egg wash before baking: 1 egg, splash of water, pinch of salt and pinch of sugar beaten together and brushed on the bread. Alternative: in lieu of egg wash, you can brush the challah with oil
Sesame or poppy seeds (optional)
directions:
step 1: In a large mixing bowl, add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. Helpful tip: When the yeast bubbles, that is what is referred to as yeast blooming. If your yeast doesn’t bloom, it is not fresh and your bread won’t rise.
step 2: Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. If it’s too tough to mix with a spoon, you can use your hand until the flour has fully incorporated into the dough. When the dough comes away from the sides and is no longer sticky, it has enough flour.
step 3: Knead the dough for 5 minutes or until the dough springs back when touched.
step 4: Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.
step 5: Punch down the dough to get the air bubbles out and divide into 2 pieces. Divide each piece into 3 pieces (you will have 6 pieces total) roll each piece into a snake-like shape. Braid 3 strands together to make one loaf and place in tin sprayed with oil. Alternatively you can place on a sheet pan lined with parchment paper.
step 6: Let rise for 1 hour in a warm place. Brush each challah with egg wash, leave plain or sprinkle with sesame or poppy seeds.
30 minutes into the rise time, set oven rack to the center of the oven and preheat to 350 degrees.
step 7: Bake at 350 for 25 to 35 minutes or until golden brown. When baking in a loaf tin, you can use a toothpick or cake tester to check if it’s done. If you place it on a sheet pan lined with parchment, it is done when golden brown and sounds hollow when you tap on the bottom. Now it’ time to enjoy your easy and delicious everyday challah!
