Unlike yesterday, today we made challah at home. I find
that I am generally unsuccessful when making round challahs. I know
what to do, but it doesn't seem to translate into normal looking round challahs.
I usually roll out the dough into a long snake-like shape. Then I just roll it up in a
spiral and put it on the baking sheet, and yet, every time, without fail, the
challahs come out of the oven in a round blob shape, with no definition at all.
So today I tried something different. It's a little hard to see because
unfortunately, my counter top is the same color as the dough, but look
carefully and you shall see.
Instead of rolling each piece of dough into one long thin line, I rolled three
pieces of dough into long thin lines, about 18" long each.
Then I braided the pieces together, which had the whole thing looking something
like the old kind of havdallah candle.
And then I rolled the dough up into a spiral.
And it worked out so well. The braids kept their shape in the oven and I
was rewarded with a bunch of round challas that don't look like I just threw the
dough onto a tray and hoped for the best. A new round challah idea for a new
This is the recipe I used, straight from my cousin Chani in Israel. I've
shared it before, but it's really good and worth sharing again.
2 packets of yeast
2 cups warm water*
3/4 cup sugar
1/2 cup oil
1 tbsp salt
7 cups flour
This recipe, unlike many challah recipes is so easy that a small child can
make it because all you do is dump** it all into the bowl of a mixer, turn it on
for 5-7 minutes and walk away. Or watch the mixer go round and round like my
kids do. Hey, it's an activity. Either way, after those 5-7 minutes, you're
done. Cover the bowl with a damp towel and set a timer for two hours, because
surprise surprise, all you have to do is come back when the timer dings. No
punching down the dough, no checking, nothing. Just braid, use an egg wash and
bake at 350 for 25 minutes (depending on the size of the challahs) and eat.
I tripled the recipe and was able to make 9 large round challahs plus two more
challahs, jelly roll style, filled with brown sugar, chopped apples and
chopped dates, special for Rosh Hashana. But more about that tomorrow.
*Maybe 2.5 cups, depending on the humidity outside. More humid, less
water. That's a life lesson in baking.
** That's right, you don't even need to proof the yeast. I'm telling
you, it's like magic.
Thanks for reading! And if you liked what you saw, please leave a comment!
Are you a Mom?
Of course you are,
your shirt is dirty :)