Yom Revi’i Recipe | Challah
Today marks the first installment of Yom Revi’i Recipe Day, where each Wednesday we will post a recipe from the Livnot kitchen. With Passover behind us now, it seems fitting to start off with a recipe for challah. This is a traditional Jewish bread made in honor of Shabbat. Wafting throughout the Livnot campus, the smell of freshly baked challah on Friday morning makes us look forward to the festive evening meal.
2 heaping tablespoons dry yeast
1/2- 3/4 cup canola or soy oil
1 1/2 cup warm water
3/4 cup sugar
1 tablespoon salt
Use 1kg flour for every 4-5 chevre (example: 35 chevre = 7kg) To make whole wheat challah, use half the quantity of white flour and the other half whole wheat. You can also add your favorite toppings like poppy seeds, sesame seeds, cinnamon, raisins, chocolate chips….
In a large bowl, sprinkle yeast over warm water.
Beat in sugar, oil, eggs, and salt.
Add the flour one cup at a time, stirring after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed.
Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
Next, it’s time to make the loaves. Here is where you can get creative. You can choose to go with the classic braid or any other shape you can think of. This is also when you would add your toppings.
Preheat the oven to 375° F (190° C).
If you want your challah to have a glossy coating, beat an egg and brush a generous amount over each loaf.
Bake at 375° F (190° C) for about 40 minutes. However, keep an eye on your challah: the timing depends on the size, for example, if you made very small loaves it might take less time. The bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing, and enjoy!
Share your challah creations with us! Please send a photograph of your challah and it could be featured on the Livnot Facebook page.