We were blessed with an overabundance of eggs this week: two dozen from my uncle’s farm and a dozen from our local co-op. I decided to make challah bread, or braided egg bread, from the Smitten Kitchen. In Jewish culture, the Sabbath begins on Friday night, and families traditionally open their first Sabbath meal over two loaves of challah.
This simple recipe requires 5 eggs, and its unbelievably good for French toast.
I began with the ingredients: bread flour, yeast, sugar, salt, olive oil, eggs, and sesame seeds. In a large bowl, I dissolved the yeast in lukewarm water, then added the sugar and salt. I whisked in the oil, then added the eggs one at a time. (Sorry about the picture quality; it was a rainy, dark day.)
Time to add the flour. This recipe called for 8 cups, but 7 cups seemed to do the trick – possibly because I used bread flour. The recipe got thicker and thicker, forming the dough.
I kneaded the dough until it formed into a smooth, elastic, heavy ball. After two risings, I cut the dough into two halves. I further divided the halves into six balls each, then rolled them out to form long strands, like breadsticks. I braided the six strands together, using the Smitten Kitchen’s method.
I put the two loaves on the baking pan, gave them an egg wash, and let them rise for a third time. After an hour passed, I gave them another egg wash, sprinkled sesame seeds on top, and put them in the oven to bake for 30 minutes.
Finished product! A perfect way to open the Sabbath.
Do you guys make any traditional dishes for special occasions or holidays?