I hope you are doing well and feeling healthy in these challenging times. I have heard from some that last week they made Challah with their kids, for their families and it brought an added element of peace to these times. No pressure! If you would like to make a challah dough at home, here is an easy recipe. We will have a virtual Challah Blessing made on Friday, 3/20 at 11 am on Zoom!   Even if you don’t make your own Challah, join us for this opportunity to pray for our friends and community health and for speedy recovery for those that need it.

LINK to Zoom:

Topic: Virtual Challah Bake & Prayer
Time: Mar 20, 2020 11:00 AM 
Join Zoom Meeting
https://zoom.us/j/802468807

Meeting ID: 802 468 807

If you do make your dough, I would recommend you making it at 10 am or earlier so you are ready for the blessing at 11 am

 

 Dina 

 

Small Challah Recipe:

1 tsp yeast

3 ½  tbsp sugar

¾ cup water

½ tsp kosher salt

1 ½ tbsp oil

2 cups flour

 

In a bowl mix yeast, sugar and warm water.

Let sit until it begins foaming.

Add salt, oil and flour and mix.

As mixture becomes tougher to mix begin kneading by hand.

Cover dough and let rise in a warm place for one hour.

Shape into loaves.

Brush with egg and toppings.

Bake at 350 for about 30 minutes.

Large Challah Recipe:

1/4 cup active dry yeast

1 cup warm water

2 tablespoons sugar

1 1/4 cup sugar

4 eggs, lightly beaten (may be omitted for a water challah)

1¼ cup vegetable oil

4 cups warm water

5 pounds high gluten flour + more as needed

7 teaspoons kosher salt

 

In a 13 quart mixing bowl combine dry yeast, warm water and 2 tablespoons sugar in a bowl and set aside to proof  for 5-10 minutes. It should become foamy. (If it doesn’t, don’t use it.) Add the 1 ¼ cup sugar, eggs and oil. Mix well.

Add the remaining 4 cups water and half the flour.  Combine with a wooden spoon and then add remaining flour and salt.  Knead dough until smooth and elastic, adding more flour as needed so that it is not sticky.  Return the dough to the large bowl, cover with plastic wrap and a towel. Set aside to rise for 1 hour and 30 minutes in a warm, draft-free spot (or until doubled in size).

 

Preheat the oven to 350°F.

Uncover the dough and "take challah" with a bracha, then portion and braid your challahs. Allow to rise 30 minutes then egg wash, sprinkle toppings and bake about 30 minutes.

Allow to cool completely before storing.