Mega Challah

(2 really big loaves)

Recipe by Bob Evans

(This recipe will make two very large challahs, suitable for a Shabbat potluck. The recipe is a chimera, the result of ideas borrowed from many other people. The ratio of ingredients is from Ella Russel's recipe and uses more butter and eggs than I would have thought possible. The technique of getting the yeast started before adding butter and honey, both of which can inhibit the yeast is from The Tassajara Bread Book by Edward Espe Brown. The idea of adding dough "ornaments" to the bread is something that I learned from Rabbi Margaret Holub, a baker of legendary skills in these parts. Letting the dough rest overnight in the refrigerator was a suggestion by Doug Barkey of the Point Arena Bakery, which is a culinary godsend to my part of the Mendocino Coast.)

  1. Mix white sugar, yeast and warm water (not hotter than 105 degrees F.);

  2. Stir in white flour until the mixture is too stiff to stir with a wooden spoon, wait for a few minutes until the mixture starts to rise;

  3. Mix honey, eggs and melted butter (not hotter then 105 degrees F.), fold into dough mixture;

  4. Stir in more white flour until the mixture is too stiff to stir;

  5. Turn out the mixture on to a floured board and knead adding whole wheat flour;

  6. When finished kneading (dough will be elastic and barely sticky) place the dough in an oiled bowl and refrigerate overnight.

  7. Go to the fridge, get the dough and allow to warm and rise at room temperature (this will take 1 1/2 to 3 hours depending on the temperature. A warm area of the room is best);

  8. Divide the dough into 6 equal parts with a small amount left over;

  9. Roll the balls into "snakes" (what would Dr. Freud say?);

  10. Place 3 snakes on a greased and floured baking sheet, press together the snakes at one end and braid together, when braided press together the ends. (some people like to braid three smaller snakes into another braid and place it on top of the first.)

  11. Repeat with the remaining three snakes;

  12. Using a rolling pin, roll out the left over dough into a thin sheet, use a cookie cutter or knife to cut out dough ornaments, Stars of David are a nice touch (save enough for the challah blessing);

  13. Gently press the ornaments on to the braided challahs;

  14. Paint the challahs with an egg wash; (if you allow the egg wash to dry for 5 minutes and apply a second coat, the bread will have a more glossy surface)

  15. Sprinkle with poppy and/or sesame seeds;

  16. Let rise for 15 to 30 minutes;

  17. Say the challah blessing:

  18. Bake at 350 degrees F. for 45 to 50 minutes;

(There appears to be no end of stories about the origin of the Ashkenazic challah. The word challah, I believe, refers to the small bit of bread that is thrown into the oven and burnt as a reminder of the destruction of the Temple. I have heard that there are three strands to remind us of the three pillars on which Judaism rests: Torah, acts of loving kindness and prayer. I have also heard that the poppy seeds are to remind us of the manna received during the exodus. Two loaves of Challah are on the table because in Exodus 16:22 a double portion of food was to be prepared so that it would not be necessary to cook on the Sabbath. There are several explanations as to why the loaves are kept covered until time for the blessing but one often told to children is this is done to not embarrass the bread while the candles and wine receive so much attention. For additional theories on challah braiding check out "ask the rabbi ..."

My favorite writing about challah is from Abraham Joshua Heshel's book The Sabbath where he writes something to the affect that: "in the shtetls of Eastern Europe our ancestors 6 days a week would eat the coarse, dry, black bread of the peasants, but on Shabbat they would eat challah, a bread of such richness and sublime delicacy, that by comparison it was more like cake than bread; much like the contrast between the 6 days of the profane week and the holy day of Shabbat".)

My thanks to Marlys Sellmeyer for pointing out a typo in the recipe.

Copyright Bob Evans 1998 (Updated 07/11/99 (rge))

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