DAIRY. YIELD: 1 LARGE OR 1 MEDIUM CHALLAH
Whole loaf (1 large challah)
- ½ cup (about 2¾ ounces) blanched almonds
- ½ cup sugar
- 2 tsp salt
- 1 cup whole milk, warmed to 100 -110 degrees F, plus a few
additional drops as needed
- 2 envelopes (¼ ounce each) active dry yeast
- 4 large egg yolks
- 5 cups bread flour
- 2 sticks (16 tbsp unsalted butter, melted).
Three-Quarter Loaf (1 Medium challah)
- Scant ½ cup (about 2½ ounces) blanched almonds
- 6 tbsp sugar
- 1½ tsp salt
- ¾ cup whole milk, warmed to 100 - 110 F, plus a few additional
drops as needed
- 1½ envelopes (³/8 ounces total) active dry yeast
- 3 large egg yolks
- 3¾ cups bread flour
- 1½ sticks ( 12 tbsp) unsalted butter, melted.
- Unsalted butter of oil for greasing the bowl.
Topping for Either challah
- 1 large egg yolk beaten with 1 tsp milk, for glaze
- About 2 tbsp sesame seeds, or 3-4 tbsp chopped almonds.
- In an 11-cup(for whole loaf) or 7-cup(for medium loaf) food
processor, process the almonds with the sugar and salt until
finely ground. Pour the warmed milk on top but do not mix.
Sprinkle the yeast over the milk and allow it to dissolve and
proof, 5-10 minutes.
- Add the egg yolks and pulse briefly. Add the flour, 1 cup at a
time, pulsing briefly after each addition. With the machine on,
add the melted butter, pouring it very slowly toward the end,
until most of the dough forms a ball around the blade. If
necessary, add a few additional drops of milk. Continue processing
a few minutes more to knead the dough.
- Shape the dough into a ball and place it in a greased bowl.
Cover with greased plastic wrap. Allow the dough to rise in a warm
draft-free place until double in bulk, 3-4 hours.
- Punch the dough down and divide it into two pieces, one piece
containing about two-thirds of the dough, the other, the remaining
one-third. Now divide the larger piece into three, and, using your
palms, roll these pieces into three long identical ropes. Braid
the ropes. An easy way to do this evenly is to start the braid in
the middle, then turn it upside down and braid the other side.
Turn the ends under and press down to keep them joined together.
Divide the smaller piece of dough in three and braid in the same
- Place the smaller braid on top of the first braid. Transfer to a
greased baking sheet, then cover with plastic wrap. Let the loaf
rise until double in bulk, 1-1½ hours.
- Preheat the oven to 350 degrees F. Glaze the dough all over with
the egg wash. Sprinkle generously all over with sesame seeds or
chopped almonds. Bake 45 minutes for the large loaf, 35 minutes
for the medium one, until golden brown and the loaf sounds hollow
when tapped on the bottom. Transfer to a rack and let cool.
Source: The Jewish Holiday Kitchen by Joan Nathan