Learn how to make my signature Cinnamon, Raisin, Walnut Challah in this fun mother daughter challah baking video. And discover the deeper meaning behind the mitzvah of separating challah (hafrashas challah).
- warm water - 4 cups
- yeast - 2 Tbsp
- sugar - 1 cup
- honey - 1/2 cup
- canola oil - 1/2 cup
- eggs - 5 (divided)
- raisins - 2 cups
- bread flour - 12 cups (divided)
- all-purpose flour - 2 cups
- kosher salt - 2 Tbsp
- walnuts - 2 cups, coarsely chopped
- cinnamon-sugar - for sprinkling
1. Combine water, yeast, sugar, honey, oil, eggs, 5 cups of bread flour, 2 cups all-purpose flour, and raisins. Dough will be runny.
2. Let rise in warm place for an hour. It should get very bubbly by the end.
3. Add salt, walnut, and rest of bread flour. Knead it in the bowl until the dough is no longer stickey and is a bit springy.
4. Let rise for another hour in a warm place. Punch down dough and take challah with a blessing.
5. Makes 6-8 Loaves. Braid Challah, brush with egg. Sprinkle with cinnamon-sugar. Let rise 45 minutes.
6. Bake at 350 Farenheit. For smaller loaves bake for 25 minutes. For larger loaves 35 minutes. For best results rotate the loaves to different parts of oven a few times throughout for even baking. Cool on wire racks and enjoy!
Thank you Allison of Jew In The City for this article, video and recipe!
Read more: http://jewinthecity.com/2013/11/amazing-challah-recipe-and-the-meaning-behind-the-mitzvah/#ixzz2kNbJ9nkP