The Best and Easiest Challah

I have been trying to learn how to make Challah for over 11 years. Recipe after recipe, failure after failure, I gave up and started to rely on my local bakery or Trader Joes. When I moved to New York, I met my dear friend Chana who makes amazing Challah. After learning with her and much practice,I have FINALLY mastered the art of making Challah. My daughter can eat one loaf by herself, in fact she demands to have a loaf to herself every week I make it. Luckily I yield 10 loaves with this recipe which can easily be freezed for later use or given away as edible gifts, which my friends and neighbors look forward to at least once a month.

Ingredients:

5 pounds of unbleached all purpose flour (sometimes more or less depending on weather. You can also experiment with other flours)
6 packages of yeast
1 teaspoon of sugar
4 teaspoons of Kosher salt
2 cups of EVO
1 1/2 cups of honey (or vegan substitute)
6 cups of lukewarm water

1 egg (optional)

1 tsp instant coffee (optional)

STEP: 1 preheat the oven to 375 degrees Fahrenheit.

STEP 2: Proof the yeast in a large metal bowl (at least 8 quart size). Mix the yeast with 1 teaspoon of sugar and 1 cup of warm water. Place the bowl on your oven door to "wake up" the yeast. 

Leave it to rise until it looks like picture below (about for 10-15 minutes). In the meantime place honey in an oven safe bowl and warm in the oven.

Once the yeast is proofed, add warmed honey, olive oil, salt, and warm water. Mix.

Start to add flour 1-2 cups at a time. Mixing thoroughly. 

Continue to add flour until the dough is not sticky. Depending on the weather this could be more or less than 5 pounds of flour. 

Place the dough aside and wash, dry and grease the bowl. Place dough back inside the bowl, covering it with parchment and a kitchen towel. 

Let rise until it reaches over the bowl, about 55-75 minutes.

Now comes the fun part! I like to use aluminum 1 pound mini loaf pans, I reuse them at home and aren't missed when I give them away. Start by lightly greasing the pans.

Gently push the dough down, adding flour if it's sticky. Take challah with brocha, then form into 10 equal pieces. 

Divide each piece into three parts. Shape into three long pieces and braid. There are plenty of YouTube video tutorials. 

One by one place your challah loaves in the greased pans. After making ten loaves, mix the egg and coffee and lightly brush the top of each challah.

 

Bake the loaves (may have to do two batches of baking depending on size of oven) until golden brown. The challah should also have a slight hollow sound when tapped. This can take 20-30+ minutes.

Eat on Shabbat or any day of the week!!! Best with Earth Balance, real butter, hummus or avocado.