What’s Cooking: Challah bread

CHESTNUT HILL (WHDH) — Sunday night marks the start of the Jewish New Year, Rosh Hashanah. Foods served during the holiday are sweet and abundant, like Challah bread.

At Chabad of Chestnut Hill, co-Director Grunie Uminer shared her recipe for Challah bread.

Challah recipe
Ingredients/Shopping List:
Dough:
● 2¼ tsp. dry yeast (0.25 oz. / 7 grams)
● 1 cup warm water
● 1 egg
● ¼ cup honey
● 3 tbsp. oil
● 1 tsp. salt
● Approximately 4 ½ cups flour (as always, add the flour slowly towards the end and feel if
the dough needs more or less)
● 1 cup raisins (use as much as you see fit)
Egg Wash:
● 1 egg
Sweet Crumb Topping:
● ½ cup flour
● ½ cup sugar
● 1 tsp. vanilla
● 5 tbsp. oil
Directions:
1. In a very large bowl, dissolve yeast in 1 cup of warm water and let sit about 15–20
minutes until slightly frothy.
2. Add the rest of the ingredients and half the flour. Mix until a loose batter forms. Add the
rest of the flour a couple of cups at a time, until the dough is soft but not sticky.
3. Cover the dough with a wet towel or plastic wrap and put it in a warm place to rise for
about 1½ hours. Dough should double in size.
4. Punch the dough down and let it rest for 10 minutes.
5. Roll into a snake, then wrap in circular formation (as in pictures below). Place loaf on
lightly greased cookie sheets and let rise for another 40 minutes.
6. Make the sweet crumb topping by putting the flour and sugar into a bowl. Slowly add the
vanilla and oil, mixing with a spoon, or your fingertips until you it reaches crumb
consistency.
7. Egg wash the loaf and sprinkle with crumb topping. Bake at 375° F for approximately 45
minutes. Loaf should be golden brown and firm on the bottom.

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