Nothing can compare to the smell of freshly baked challah.
If you want everyone to love you, you must bake a challah on Friday night.
I have made this challah in honour of Bill 17: The Jewish Heritage Month Act put forth by MPP Mike Colle who has Introduced Bill 17 to Proclaim the Month of May Jewish Heritage Month in Ontario. The Bill designates May as Jewish Heritage Month, in order to honour the significant achievements of Jewish Canadians across Ontario.
My nephew Dustin Cohen who is MPP Mike Colle’s Executive Assistant at Legislative Assembly of Ontario has worked long hours behind the scene to help get this bill passed. Thank you Dustin!
Going into the oven.
Challah (Jewish Egg Bread)
This recipe makes one large loaf
- 1 cup water
- 2 eggs, beaten
- 3 tbsp. shortening (I use safflower oil)
- 3 tbsp. honey
- 1 ¼ tsp. salt
- 3 2/3 cups unbleached flour
- 1 tsp. yeast
- 1 egg yolk
- 1 tbsp. water
- Poppy seeds, sesame seeds and kosher salt for sprinkling on top of challah
I use my bread machine to make the dough.
1. Measure first 7 ingredients in the order listed in the baking pan of your bread machine.
2. Close lid and select dough setting.
3. Press start
4. When cycle is complete, remove dought from machine on to a lightly floured surface. Divide dough into 6 equal portions.
5. Roll with palm of hand into long smooth strips. The pieces should be thicker in the middle and gradually taper towards the ends.
6. Braid the 6 dough strips.
7. Place on lightly greased baking sheet.
8. Cover and let rise 30 minutes or until double in volume.
9. Beat egg yolk with one tablespoon of water and brush over the challah.
10. Sprinkle with poppy or sesame seeds
11. Bake at 350 degrees for 30 to 35 minutes.
If you want to make this a raisin challah add 3/4 cup of raisins when the “add ingredient” signal beeps on your bread machine.