Magazine article Sunset

A Delicate Twist on Classic Challah

Magazine article Sunset

A Delicate Twist on Classic Challah

Article excerpt

This golden crown has honey and raisins

FAT, ROUND, AND coiled to symbolize wholeness--this is the shape challah takes in honor of the Jewish high holidays, including Rosh Hashana, the day on which kings were crowned.

There are many recipes for challah, but this golden egg bread, from Lorraine Shapiro's recipe, is exceptionally tender and fine textured. Offer it with butter and honey for Rosh Hashana, or bake it throughout the year, as a coil or in the form of a braid.

You can mix and knead the dough by hand, or use a dough hook.

The bread freezes well if you want to bake ahead.

Holiday Challah

1 package active dry yeast

1/4 cup honey

1/3 cup golden raisins

2 large eggs

About 3 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons salad oil

In a large bowl, combine yeast, 3/4 cup warm (110 |degrees~) water, and honey; let stand 5 minutes to soften yeast.

In a small bowl, pour 1 cup hot water over raisins; set aside. In another small bowl, beat eggs to blend; spoon out 1 tablespoon and chill, covered.

To yeast mixture, add balance of egg, 1 1/2 cups flour, salt, and oil; beat with a spoon or mixer until batter is stretchy. Add 2 cups flour and drained raisins; stir with spoon until dough is well moistened.

To knead by hand. Scrape dough onto a lightly floured board and knead until smooth and elastic, about 10 minutes; add flour to prevent sticking. Rinse, dry, and oil bowl; turn dough over in bowl to oil top.

To knead with a dough hook. …

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