Traditional Callah Bread

1/2 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1/4 cup vegetable oil
1 large egg, lightly beaten
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
Cooking spray
2 teaspoons water
1 large egg yolk, lightly beaten

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add oil and egg, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; beat with a mixer at medium speed until smooth.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; shape into a ball. Return dough to bowl; cover and let rise 1 hour or until doubled in size.

Punch dough down; turn dough out onto a lightly floured surface. Cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 15-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes, and pinch loose ends together to seal. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 375°.

Uncover dough. Combine 2 teaspoons water and egg yolk; brush over braid. Bake at 375° for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Challah “IN A BAG”

Squishing the Bag is Lots of Fun for Children

• 2 1/2 cups whole wheat flour

• 3 cups unbleached or all-purpose flour

• 2 pkg. of Rapid Rise yeast or 1 1/2 tbsp. instant-active bulk yeast

• 1 1/2 tsp. salt

Put half of the flour, all the yeast and salt in a gallon size zipper-lock bag or a large sturdy plastic bag (younger child may need another person to hold it tightly). Force all the air out of the bag, close and work the bag with your fingers to mix the ingredients together.

ADD:

• 1 2/3 cups very warm water (120oF. Use candy thermometer to make sure it isn’t too hot. If it is too hot the bread won’t rise; if too cool, it will
  take longer to rise.)

• 1/4 cup oil or softened margarine

• 1/4 cup honey

Carefully squeeze out air, seal bag and work bag with fingers until well mixed.

ADD:

Add the other half of your flour. You will mix well, then watch to see if you
need any extra flour. If you do, only add 1/4 cup at a time. The dough should feel soft like new “play-dough,” and will pull away from the sides of the bag and stick to itself. If you add too much flour the dough will be too hard, like clay, and will not rise as well. Work the bag, mixing well.
Rest the dough (and you) for ten minutes. Spray or lightly oil cookie sheet.

TURN OUT:

Turn out dough onto light floured surface (about one cup of either flour).
Sprinkle some flour on top and knead several minutes until smooth and
elastic. ‘Knead’ means pushing the dough forward with the ‘heel’ of the palm of your hand, then using your fingers to pull it back over itself. Repeat,
turning dough as needed.

Break off:

Break off about one third dough. This will be for your top braid. Separate it into 3 equal parts and roll between your hands to shape into 8″ or 9″. long ropes. Braid the ropes. Now take the big portion of dough and divide it into 3 parts. Shape these into 14″ to 15″ ropes and braid. Place the larger braid on cookie sheet first and put the smaller one lengthwise on top.

Let Rise:

Let rise until double in size. This will take 45 minutes to 1 hour away from
a draft.

Preheat:

Preheat your oven to 325o. This takes 7 to 8 minutes. If you don’t, the bread will get too brown on the bottom before it’s done on top.

For Added SHINE:

For added shine and color, you can beat one egg white and use a basting brush to gently ‘paint’ your challah braids on the top and sides.

Bake:

Bake on the middle rack for 45 to 55 minutes until nicely brown (ovens vary). This loaf is equal to two medium loaves. It weighs about 2 1/4 pounds. If your family is small, you may want to halve the recipe.

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