Challah

Basic Breads with Good Whole Grains

Since I use spelt flour for all my baked goods (except the gluten-free ones), both sweet and savory, let me start with a word about spelt: While I see no reason to put the whole nation on a gluten-free diet (you will see throughout my latest cookbook that I make ample prevision for our gluten-free friends and offer gluten-free adaptations of countless dishes), I find that the idea of lowering gluten in our diet makes us not only explore the whole gamut of good grains but optimizes our nutrition: My tagline is “Enjoy spelt —less gluten, more protein, more fiber, delicious flavor.” I use 100% whole grain spelt, and get fabulous results for breads, cookies, cakes, pies, everything!

The Blessing On Challah

blessing

Taking Challah with a bracha as part of a group of 40 women in the merit of couples not yet blessed with children has been cited as a wonderful segulah. These women prepare the requisite amount of dough, and after the bracha and yehi ratzon is recited, they intone the name of the individual(s) for which they are davening.

Stories abound of those that have been blessed with a child after a group has undertaken hafrashat challah – separating challah, for their sake ~ in their z’chut.

Challah - A Woman's Special Mitzvah

This is a great Challah recipe if you like your challah sweet and cake-like.

Ingredients:

5 lbs flour

2 cups sugar

4 oz fresh yeast or 6 Tbsp. dry yeast

4 cups warm water

5 eggs

1 cup oil

2 heaping Tbsp. salt

Sarah Lasry

Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite Challah recipe below. Check out more of Sarah's Kosher Recipes at kosherstreet.com

How To Braid A Challah

Challah

The braiding process may seem daunting for beginners, but it is relatively easy. A beginner will be able to do it correctly with just a bit of practice.

After preparing the dough, make six ropes that are about 1 1/2 inches in diameter. A good way to do this would be to divide your dough into half first, then divide both halves into thirds.
You will have 6 dough ropes in total. You have the option to make 2 loaves with 3 braided strands each, or one big loaf with all 6 strands braided together.