JCC Cookbook: Breads: Round Challah

Round Challah

Warm, fresh-baked Challah will make any Shabbat or other dinner a special one.

1 1/2 (0.6 oz.) cakes fresh yeast
1/4 cup warm water
2/3 cup lukewarm water
3 Tbsp. sugar
1 tsp. salt
3 1/2 - 4 cups flour
3 eggs (room temperature)
3 Tbsp. oil
1/4 cup raisins
1 egg yolk

Crumble the yeast into 1/4 cup warm water. Let it rest 3 minutes; stir to dissolve. Combine 3 cups flour with salt in large bowl. Make a well in the center. Add 1/2 cup flour and a pinch of sugar to dissolved yeast; blend well. Let rise for 10 minutes in warm place. Pour yeast mixture into flour "well," then add the sugar, eggs and remaining lukewarm water. Blend with wooden spoon or with hand. Add oil last. Sprinkle in the remaining flour, little by little, until dough is not sticky. Stir vigorously. Let rest 3 minutes. Turn dough out on lightly floured surface. Pick it up and slap it down on the surface. Repeat this act rapidly, scraping dough off with a spatula unti,it is moderately stiff (2-3 minutes); begin to knead. Flour your hands. Pick up edge of dough; fold over and with heel of hand, press down firmly, pushing ball of dough away from you. Repeat 4 times, turn 1/4 circle. Repeat folding and pressing, pushing and turning until dough is smooth and elastic (5-8 minutes). Add raisins, folding and kneading them in. Put dough into a clean, lightly oiled bowl and turn once to cover all over with oil. Cover bowl with towel; let stand away from drafts for 2 hours. Punch dough down, kneading it again for 3 minutes; let rise for another hour. Punch dough again. Cut into 2 parts. Shape each into a "rope" 20-24 inches long. Circle each rope around itself to a round, dome-shaped challah. Preheat oven to 350°. Lightly grease a large cookie sheet. Put the 2 challot on it. Dilute the egg yolk in 2 tablespoons tap water. Mix well and brush all over the challot with the mixture. Let them rest and rise for 25 minutes. Bake in 350° oven for about 50 minutes until deep golden brown color. If top browns too fast, cover with aluminum foil for part of the baking. Serve challot whole. Makes 2 loaves.

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