In Rebecca’s Kitchen: Round Challot (Challas) for the Holidays

September 11, 2020, 11:00 am - 12:00 pm

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Rosh Hashanah is coming and it is time to make round challot to mark the head of the new year. Please join Rebecca Starr in her virtual kitchen for a quick lesson on baking challah and round braiding! JOIN ON ZOOM.

Ingredient List and Recipe:

2 TBSP dry yeast

2 and a quarter cups lukewarm water

1/2 cup of sugar

4 eggs beaten plus 2 yolks for glazing or one whole egg for glazing

1 TBSP salt

1/2 cup honey

1/2 cup vegetable oil

About 9 and a quarter cups flour (you just have to feel this….an exact flour measurement is hard.) Also any special toppings you might want (raisins, chocolate chips, cinnamon, apple slices, everything but the bagel spice, etc.)

Dissolve yeast in water with a tsp. of sugar.  Takes about 10 minutes until frothy.

Beat 4 eggs in a large bowl.  Add salt, sugar, oil, and beat again.  I add about a half cup of honey too.

Add the yeast and mix again.  Add flour gradually and mix with a spoon and then knead with your hands.

Knead for 15 minutes.  Add flour if the dough is too sticky.  Pour a little oil in bowl and turn the dough so it is greased all over.  Cover and let rise in a warm spot for 2 to 3 hours.  Punch down dough and knead again.  Braid into 4 loaves.  Put loaves on well oiled baking sheets.  Let rise for an hour.  Glaze with egg.  Bake at 350 for 30 to 40 minutes.  They are done if they sound hollow when you tap the bottom.  Enjoy.