Jul 6, 2017 By Jewish National Fund Category: Education,
In the JNF Kitchen: Beautiful strawberry-jam challah
This #RecipeOfTheWeek is brought to you by Anna Richlin, a wonderful member of the JNF family. Anna is a campaign executive for the Central New Jersey region, an area you can learn more about here. She's an expert challah baker sharing a sweet version for this week's Shabbat. See below for braiding tips as well! Recipe yields six medium challahs.
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to [email protected] or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
2 cups of sugar
7 teaspoons of salt
1 and 1/2 cups vegetable or canola oil
4 cups hot water
5 packages of active dry yeast plus 1/2 cup warm water and 1 tablespoon sugar
1 5-pound bag bread flour
2 eggs for egg wash
Strawberry jam for filling
Add 5 packages of active dry yeast to 1/2 cup warm water and 1 tablespoon of sugar. Whisk ingredients and let sit for 10 minutes until foamy.
Mix remaining ingredients together, then add yeast mixture. Divide into two parts (4 cups each), and repeat the following instructions two times, one with each part. Add liquid to Kitchen Aid mixer with dough hook. Begin mixing on low, and gradually add bread flour, 1/2 cup at a time, until liquid is absorbed and dough forms into a ball. Place in a bowl greased with oil, cover with a dish towel and place in a warm place to rise. Let rise about 1.5 to 3 hours. The longer the better!
Once dough has risen, repeat the following for each of the six batches. For a six-braid challah, punch dough down, place on a pastry board or clean flat surface with flour, and roll out with a rolling pin into a rectangle shape until dough is thin. Cut dough lengthwise into three equal strips. Spoon out jam generously on dough in middle of strip (do not put near edges) and roll each strip of dough into a tube-like strand lengthwise, like a cinnamon roll. Cut each strand in half, and gather strands together pinching them at the top. Braid a six-strand challah, pinch off ends and tuck under to smooth ends. Repeat for all six loaves. Let each braided loaf rise another 30 minutes before baking.
Place on a greased baking sheet and brush with egg wash. Bake at 375 degrees for 40-50 minutes until golden brown. Best served warm. Dough can be used for lots of different flavors.
How to braid