Susan’s Sweet Challah

Yield: 2 medium loaves

 

2 packages or 4 1/2 teaspoons dry yeast

2/3 cup warm water

7 tablespoons light vegetable oil


1/4 cup honey

2 tsp salt

5 eggs

1 cups gluten flour

3-4 cups unbleached

1/2 cup golden raisins

1 egg, beaten for wash

 

 

1. In large bowl, soften yeast in warm water. Allow time to proof. It should bubble if yeast is good.)

2. Add oil, honey and salt. (You may know this already, but if you use the same measuring cup that had the oil in it, the honey slides out nicely with no waste.) Stir in eggs. 

3. Add enough flour to form a stiff, sticky dough. Knead dough on a floured surface until smooth and elastic, about 5 minutes depending on how many loaves you are making and how humid the day is. If you wish to add raisins, you should do so after kneading has been in process for a few minutes.

4. Place 2 tablespoons oil in a clean bowl. add dough and turn to coat. Cover and allow the dough to rise in draft free spot until doubled in size, about 30 minutes. If you wish to speed up the process, place a pan of steaming water underneath the rising dough in a cold oven. Don’t heat the oven--this does not work, as I can tell you from personal experience.

5. Punch down dough, knead again and prepare loaves. Divide dough into portions for loaves.

6. Braid: Divide each portion into 3 segments, rolling each segment into rope like pieces of equal length. Then braid, tucking in the ends. Or try braids with 4 or 6 segments.

7. Spiral: Divide dough into number of loaves desired. With your hands, roll each portion into one long rope and make a spiral.

8. Pinch ends together to seal. Add a bit of water on your fingertips if you have trouble keeping the seal. Place loaves on parchment paper covered baking sheet. Brush with egg wash and let rise in draft free spot until doubled, about 30-45 minutes.

9. Add topping if wish: cinnamon and sugar or stevia, sesame or poppy seeds are traditional.

10. Place pan of water on the rack under the pans during baking for a good moist texture. Bake in a 350F/175C for 30-35 minutes or until golden brown. The bottom, when tapped, should sound hollow. Cool before eating. Guaranteed to create an aroma that will become a cherished memory.

11. To freeze: Bring to room temperature. Wrap each loaf in plastic wrap and then again in aluminum foil or a freezer bag. Keeps well in freezer for 3 months.

 

 

Expandthetable suggestions

Cut the sugar: Use 2 tablespoons Stevia or other sugar substitutes in place of honey

Toppings: In place of sesame seeds try poppy seeds, sliced almonds, cinnamon or zaatar.