Marilynn’s Challah (4 Loaves)
Frances Yentis Mother’s recipe
From Marilynn’s Kitchen June 1982
If making in one day, allow for 4-5 hours to make
If making in two days, allow 3-4 hours to make dough that will rest in fridge overnight. 2 ½ hours to bake next day.
Thermometer for water temp
2 pkges yeast stirred into
4 c very warm water (105-120 degrees)
3 extra-large eggs (ROOM TEMP)
8- 10 c King Arthur Bread Flour (Start with 5 lb. bag)
Dissolve yeast in water, whisk until dissolved.
Pour into largest mixing bowl (that’s been warmed by rinsing with hot water).
Add oil, sugar, salt, to yeast mixture.
Wisk in eggs, one at a time
Add 4-5 c. flour stirring in with whisk, until the mix looks like sour cream with bubbles.
Let rest for ½ hour in warm place, covered with plate. Whole mix should be bubbled.
Then stir in with wooden spoon enough flour (5 cups or more) to form dough you can handle (dough should come away from the bowl)
Turn bowl upside down onto floured board
Knead for 10 minutes. Keep adding in flour as needed because dough is usually very sticky.
As you knead, the dough will begin to become very smooth and feel ‘sweaty.’
Put dough back in bowl, and pour oil over, just enough to coat, turning the dough until it is completely oiled.
Let rise in a warm place (oven with light on), until doubled, about 1 ½ - 2 hours.
Can now oil dough well and cover with wax paper. Place bowl on cookie sheet and let rest in fridge. Must be baked within 24 hours. Take bowl out of fridge. Let rest for 30 min at room temp. Then punch down dough and turn out onto large board.
Punch down dough. Turn out onto large board.
Can divide into fourths, using a sharp knife.
OR Make one large braided challah
Divide and cut each piece into 1/3 and 2/3
Cut larger piece into 3’rds, roll into 3 ropes. Braid these 3 on cookie sheet, starting from middle and braid to each end.
Cut smaller piece into 3’rds, roll into 3 ropes. Braid these three, starting from middle and braid to each end. Place smaller braid on top of large braid. Tuck each end of smaller braid under larger braid.
Marilynn says to gently pull each braid out on each side.
For Rosh Hashanah, Yom Kippur, Sukkot:
Can divide into fourths, half, or keep whole
Pat dough flat into rectangle.
Cover with yellow raisins
Seal dough as best as you can, and turn into rope that you will twist into round, tuck end under bottom middle
Beat egg yolk, and add very small amount of cold water, just thin enough to brush on dough. Like water color paint.
Brush egg yolk all over dough
Bake 400 degrees for 10 minutes until dough begins to brown.
Should turn cookie sheet to evenly brown
Bake 350 degrees for 35-50 minutes
Evenly browned, and hollow when tapped
Bake at 375 degrees on ungreased parchment paper
(Mine baked in under an hour.)
After making braid or round, wrap dough tightly in saran wrap
(This did help my coil from uncoiling. Hoping it will help braid from sliding to the side)
After 30 min. rising on cookie sheet, brush with whole beaten egg, no water added.
Before putting in oven, brush with whole beaten egg again.
Check after 45 min baking. Take temp with instant read, test in seam in three places. Should be 195 degrees.