BARBARA'S CHALLAH
Sponge: 1/2 tumbler size glass hot water
1 tbls. yeast (or 1 envelope) regular not rapid rise
2 tbls. sugar
(stir together and let it do its thing while you combine . . . )
8 cups unsifted, Unbleached flour 1/2 cup sugar 2 tsps. salt
Make a well in the center of the flour and pour sponge
(frothy head, liquid, and all) into it. Cover sponge with some
of the flour mixture. Add to this . . .
4 beaten eggs
4 tblsp. vegetable oil (canola, sunflower, etc.)
Combine well with wooden spatula or spoon. Begin to
knead by hand, adding water until all flour can be absorbed. Add
water a little at a time. The weather (dampness) determines
whether you need a little or a lot. Remove from bowl and
continue kneading on a formica or stainless steel counter until
the dough is smooth and springy (like a baby's bottom).
Scrape the bowl clean. Pour a little oil into the
bowl and return kneeded dough to it, lightly coating all the
dough with the oil.
Cover with wax paper and let sit for at least four (4)
hours.
. . . . . .
When dough has risen double its original size, remove
from bowl and punch down to get the air out. Kneed a little
more. Divide into three equal amounts for three challahs.
Braiding the challah:
Divide the dough into four equal amounts. Set one lump
aside and roll out three ropes with the remaining three lumps of
dough.
Braid these three ropes beginning in the middle,
stretching the dough as you get to each end. This will give your
challah a lovely shape.
Repeat this process with the fourth lump that you had
set aside, dividing that piece into three parts, rolling them
into ropes, and braiding from the center out.
Secure ends, and let rest for approximately 20 minutes
on a greased cookie sheet. Preheat oven at 350 degrees.
After this second rise, paint the challahs with beaten
egg and sprinkle with poppy seeds or sesame seeds if desired.
Bake for 1/2 hour. Remove from cookie sheet and
continue baking for another 10 minutes, or until challah sounds
hollow when tapped on the bottom.
Remove from oven and let cool on baking rack.
Shabbat Shalom! Eat and enjoy!!!
Instructions for Making Challah with Young Children
You will be making 40 cups of flour for 15 children.
You will need five sets of: large mixing bowls
cereal size bowls for mixing eggs
measuring spoons & cups
large spoons (to fill cups w/flour)
large paint brushes
Divide children into 5 teams of 3 each. There should be one
older child in each group.
Pour hot water into glasses and give one to each group.
Assign one young child to be in charge of making and observing
sponge.
Another young child can measure the flour with older child
supervising. Use handle of large spoon to level off cup of
flour. Young child can also measure sugar.
Older child should measure salt and oil.
Young child can break eggs, older child beating eggs with fork.
If a child is truly uncoordinated, let the child create own
shape. However, with a little help, anyone can do a three strand
braid. I have done this alone with about six children.
Good luck. Seeing the look of pride on their faces when they see
how large their challahs have risen in the oven is worth all of
it.
By the way, the older children can wash the dishes and younger
dry. I have found (through desperation) that a hyper child makes
an excellent dish washer. The warm, soapy water seems to calm
them down (water therapy!). They should complete the clean up.
Better give them 45 minutes for entire braiding and cleaning
kitchen. Put challahs in oven as they leave. You can bake three
at a time one one sheet.
