When I first converted, the Spice and Spirit Cookbook, A Lubavitch Women's Cookbook Publication, became my go to resource in the kitchen. More than a cookbook, it includes all the necessary halahic information related to food preparation. If you own this book, please grab it from the shelf. If you aren't fortunate enough to own it, add it to your wish list. Inside its pages, you'll find many interesting facts around the most important meal component: bread. This recipe actually falls into the category of necessitating the 'separation of challah'. Please read up on this important mitzvah.
I'm fairly certain that their "Classic Challah" recipe is the one I've used over the years. I remember having Ruth and her husband over for Shabbat. A few days later, Ruth calls asking for my recipe as her husband had enjoyed the challah. Telling her that it is the first recipe in the challah section of Spice and Spirit, she sounds confused and says, "But, that is the recipe I use!" So, I'm convinced that it is all in the wrists and more importantly, knowing the feel for the best amount of flour. Too much flour and the dough is hard and the bread dry. Too little and the bread is flat, lacking body. It is also important to take the bread out before it is overdone. I bake at 350', not the 375' in the original recipe. So, less flour, less baking, and a lower heat are the difference...and those are major!
This recipe and braiding demonstration is available in our video library!
|Number of servings:||makes 4 - 6 loaves|
|Main Ingredient(s):||Flour - Unbleached Bread|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 12 - 13 cups of flour
- 3/4 cup sugar
- 1 1/2 tablespoons salt
- 4 packages rapid rise yeast
- 6 eggs
- 1 cup canola oil
- 3 1/2 cups water, about 125'
Check out the video library for complete how-to instructions.
Put all the dry ingredients into a large bowl, either for the mixer with a dough hook or for hand kneading. Add the wet ingredients. Mix until blended.
Mix dough until blended. Set mixer to knead for 10 minutes or, knead by hand until smooth and elastic.
Set aside to rise until double in bulk, about 1 - 1 1/2 hours.
Braid as desired.
Put into a pan or place on cookie sheet. Brush with egg. Sprinkle with seeds if desired. Bake at 350' until golden brown and loaf sounds hollow when tapped.
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