Challah of my (and your) Dreams

There is pure magic that exists in the center of homemade Challah. There’s no other way to describe sitting down at a set table, on a Friday night and reaching for that warm ball of joy. The taste is of a Grandmother’s kitchen and the smell is of a bakery scent on an early morning. My recipe is the simplest that can be, because when your weekly treat is fresh, hot Challah, you better believe it’s gonna be good. Bread flour gets that gluten going, and together with some warm water, yeast, sugar and a glug of oil and a pour of Himalayan salt, is easy enough to do without referencing this. I have long shared this recipe with people who just have to have it so much, they message me afterwards, so I’ve kept it on a note on my phone and passed around ever since. This link will be much easier to share.

The Challah Recipe- all done by hand and as a quick read.

- You will need a big ass bowl, measuring cups, and gloves to get on in there

Mix 3 Tablespoons active dry yeast with 6 cups warm water

Add in 1 cup of sugar (I use less!) and let sit for 10 minutes, until yeast starts to bubble

Add in 1 cup oil and mix until somewhat combined- I say that for obvious reasons, as the oil will sit on top.

Add in a bag of flour (I use a little less! About 17 cups) with the 2 Tablespoons salt. Go for a whole wheat mix, or keep plain and white. Mix with your hands until a smooth dough forms, one minute is plenty of time.

Cover dough and let rise for 1- 8 hours, until you decide you are mentally ready to handle, the more the better.

Now go all out with shaping, or not shaping. Use aquafaba or a plant-based milk/oil mixture so toppings stick. Get creative, oil and garlic, raisins and apple, even scallions and Gomasio seeds make excellent flavor options.

Once braided let rise for 20 more minutes, and bake for 15 minutes at a hot 350 degrees.

Let cool for a little bit, and maybe take a nibble or two. Definitely heat up for eating, and keeps well in freezer, enjoy that magic anytime you please.