Moms Multigrain Challah Recipes

MOM'S CHALLAH

Steps:

• Dough: In the bowl of a stand mixer, whisk yeast and water to fully dissolve yeast. Add sugar, orange juice, salt, melted butter, and 2 eggs, and whisk to combine. Then add raisins and flour. Attach a dough hook and mix on low speed just until the dough comes together and is not sticky. Mix an additional 2 minutes, the last 15 seconds on medium speed.
• Turn dough onto a work surface and knead a few times to bring it together, then place in a large buttered bowl. Place plastic wrap over dough, making sure to lightly tuck the plastic around the sides of the dough. Allow dough to rise until doubled in size, about 60-90 minutes.
• The dough is ready when you can press your finger into the dough and it holds the indentation. Gently move the dough onto your work surface in one piece. Cut the dough into thirds and, without deflating the dough too much, roll each piece into a strand about 10 inches long. Lay the strands out parallel to each other, and pinch them together at one end. Pull the rightmost strand over the center one, then the left over the new center, alternating until you have a tightly finished braid and can pinch the end together. At this point, you can wrap the braid around itself to form a "turban" and seal the ends together. If it doesn't look right, just unbraid and try again! Place challah on a parchment-lined baking tray and cover with plastic wrap. Allow to rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F.
• Whisk the remaining egg with 2 tablespoons water in a bowl. Glaze the top and sides of the challah with this egg wash, then bake 35-45 minutes.
• To test if the challah is fully cooked, tap on its bottom-it should sound hollow. Let cool 30 minutes. Serve. (And remember, if you're eating it fresh, tear it apart with your hands!)

CHALLAH

Steps:

• Place the yeast, 2 teaspoons of the sugar and 2 teaspoons of the flour in a tall tumbler. Add ¾ cup of the water and mix well. Set in a warm place and leave covered.
• In a big bowl, place 4 cups of flour. Add 1½ cups of the water, ½ cup of the oil, ½ cup of the sugar, the salt and 2 of the eggs and mix well.
• When the yeast mixture reaches the top of the glass, add to the batter in the bowl. Mix well and gradually add 3 more cups of the flour. Knead the mixture right in the bowl until very smooth and elastic. Cover and set in a warm place for about 5 hours, or until doubled in bulk.
• Knock the dough down and add about ¾ cup more of the flour, kneading well to give a soft but not sticky dough. Oil the top of the dough with the remaining oil. Cover and let rise again until doubled in bulk, which should take another 2½ hours.
• Knead again. Divide the dough in two. Shape into two loaves to fit in loaf tins, or braid on a greased baking sheet. Cover and let rise until doubled in bulk, which should be another hour.
• Preheat the oven to 350 degrees.
• Combine the remaining egg and sugar and brush over the top of the loaves. Sprinkle with seeds if desired. Bake for about 45 minutes, or until done.

MOM'S MULTIGRAIN CHALLAH

Steps:

• Bake at 350'

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.