As we find ourselves in the midst of our second month of “staying at home” to protect ourselves and our community from the ravages of the covin-19 virus I, like many of you, have been doing a lot of cooking and baking.
For a long time I have wanted to bake a challah. For some reason I have never attempted it.
When we lived in Chicago it was a short walk for me to a number of Jewish bakeries, and living in Maryland there were other sources available to buy challahs. At the High Holidays even our local Costco sold challahs they brought in from Brooklyn.
I have worked with yeast dough many times via making cinnamon rolls, sticky buns, pizza bread, and pizza dough, but I have never baked much bread, and never a challah.
Now, with so much time on my hands, seemed like the perfect time to make the challah recipe in Ina Garten’s recent book “Cooking for Jeffrey”. To seal the deal I was lucky enough to have the 2 packages of yeast needed to make it!
I followed her recipe exactly except I omitted the saffron. I was ecstatic with the results. Although I was a bit apprehensive about the braiding her method is really simple, especially for a newbie at this like me!
It not only looks beautiful, it is so delicious. We ate it with our Friday night dinner of roast chicken with carrots, fennel, and onions. Perfect!!!
The next day I treated myself to a challah sandwich with kosher salami and deli style mustard, and my husband had a PB and J sandwich on challah. We had challah toasted with our eggs for brunch the day after, and I plan to make French toast eventually with the rest of the challah which I wrapped well and froze.
I will definitely be making this again. Thank you Ina! Here’s her recipe…use the saffron or not, it is a winning recipe!
Challah with Saffron (Ina Garten, Cooking for Jeffrey)
makes one large loaf
A word from Ina…
One of the first things I ever made for Jeffrey after we were married was challah. It’s a traditional braided egg bread similar to French brioche. I’ve added some saffron to give it a little heat. It’s often served on Friday nights and important holidays.
1 cup warm (115 to 120 degrees) water
2 (¼-ounce) packages active dry yeast
½ cup sugar
¼ teaspoon saffron threads
3 extra-large eggs, at room temperature
1 extra-large egg yolk, at room temperature
5 and ½ to 6 cups all-purpose flour
1 tablespoon kosher salt
¼ pound (1 stick) unsalted butter, diced, at room temperature)
vegetable oil
1 extra-large egg beaten with 1 tablespoon water, for egg wash
Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water.
Pour the warm water into the bowl (be sure it’s at least 110 degrees when it’s in the bowl), and mix in the yeast, sugar, and saffron (if using).
Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active.
Add the eggs and egg yolk and mix on low speed.
With the mixer on low, gradually add 4 and ½ cups of the flour, scraping down the bowl as you go.
With the mixer on low, add the salt and butter.
Then slowly add between 1 and 1 and 1/2 more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn’t stick to the bottom of the bowl.
The dough will be soft and a little sticky.
Turn the dough out onto a floured board and knead it by hand for a full 2 minutes.
Roll the dough into a ball with the smooth side up.
Brush a large bowl with vegetable oil and place the dough in the bowl, smooth side down.
Roll the dough around to cover it with oil, then turn it smooth side up, making sure the entire dough is covered with oil to prevent a crust from forming.
Cover the bowl with a clean, dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size.
Punch the dough down lightly and turn it onto an unfloured cutting board.
With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper.
Turn the first ball of dough smooth side up and roll it into a cylinder.
Roll the dough in a rope 17 inches long and lay it, seam side down, on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper.
To braid the dough, pile one end of the ropes on top of each other and pinch them together and under.
With the pinched end away from you, take the far right rope and move it left over 2 ropes.
Then take the far left rope and move it right over two ropes.
Continue taking alternate ropes and laying them over 2 ropes until you’ve braided the entire bread.
Pinch the ends together and fold them under.
Cover the bread with a clean, dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size.
Meanwhile, preheat the oven to 350 degrees.
Place an oven rack in the lower third of the oven.
Brush the bread thoroughly with the egg wash and bake for 35 to 40 minutes, until the outside is browned and it sounds hollow when you tap the bottom.
Place the challah on a baking rack and cool completely.
Eat and enjoy!
