Challah Almost Like Aunt Leah's
Submitted by jordan
Traditional Jewish challah bread with sesame seed topping and beautiful braided loaves that rise to golden perfection for Shabbat or holidays
YIELD
8 servingsPREP
30 minCOOK
50 minREADY
40 minPotato water creates exceptionally tender crumb in this family-treasured challah recipe.
Two rise cycles develop flavor and structure while the egg wash delivers that signature glossy mahogany crust studded with sesame seeds.
Braiding might seem intimidating but gets easier with practice, and even imperfect loaves taste incredible.
Pro Tips
- Potato water magic: Save water from boiling potatoes; the starch feeds yeast and creates softer texture
- Rise time varies: Warm kitchens speed rising, cold ones slow it down, so watch the dough not the clock
- Gentle egg wash: Brush lightly to avoid deflating risen dough right before baking
- Braid tutorial: Divide each portion into three ropes, pinch tops together, then alternate crossing outer strands over the center
Ingredients
Directions
Dissolve yeast in potato water.
Add sugar, and let stand five minutes.
Add salt and beaten eggs.
Stir in four cups of the flour. Add oil, stirring while adding.
Stir in enough remaining flour to make dough that forms a ball and is not sticky.
Put dough on a floured board.
Cover with a towel and let rest 10 minutes.
Knead 10 minutes.
Put in a greased bowl, and let rise until it doubles (about one hour).
Punch down. Braid to form two loaves and place on cookie sheets.
Let rise again, approximately 50 minutes. Use a pastry brush to gently coat with a glaze made of a beaten egg and a few drops of water.
Sprinkle the top with sesame seeds. Bake at 350℉ (180℃) until well done (approximately 45 to 50 minutes).
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