Barbara Kline's World Class Challah

Barbara’s Challah
Ingredients:
(TO PROOF THE YEAST, MAKE A SPONGE: 1 envelope of yeast or 1 tblsp of loose dry yeast + 1 tbls sugar)
  
    4 C All purpose unbleached flour
    1/4C Sugar
    1 tsp Salt
    2 Slightly over-flowing tblsp Canola (vegetable) oil
    3 Eggs (2 for the challah dough, 1 to paint the challah prior to baking)

These measurements are based on 4C of flour…making 2 small ones or one good size.

SPONGE: Glass or glass measuring cup
    Stir together:     1 tblsp sugar
            1 tblsp OR 1 envelope yeast
            About 1/3 C warm water

    Set aside while you measure the following into a large mixing bowl:
            4 C flour
            ¼ C sugar
            1 tsp salt
Whisk that together and make a dent in the center in which to pour your yeast mixture that should have bubbled up

Add 2 slightly over-flowing tblsp of Canola oil
Add 2 large eggs

Start kneading until the dough comes together. Remove from bowl and continue kneading until the dough feels smooth like a baby’s tushy adding warm water as needed – about 10 minutes
Place dough back into lightly oiled bowl and swirl dough around to cover the kneaded dough lightly

Cover loosely and let rise for a good 4 hours

Fold the risen dough over twice and give a short knead

Let rise another hour

Shape: I do a six-braid, but honestly cannot explain how I do it. I think if you recall braiding lanyards, it may be the same technique.
One really yummy variation: “flatten” your strands before braiding and fill with halvah, then roll back up into the “ropes” you will braid.

Turn oven on to 400 degrees
 Place challah on baking sheet, cover lightly and let rise ½ hour

Paint the challah with beaten egg and if desired, sprinkle with poppy or sesame seeds
Bake middle level for 10 minutes
Then
Lower the temperature to 350 degrees and bake until the loaves sound hollow when tapped on the bottom.

Enjoy!  Shabbat Shalom
   

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.