On Friday afternoons, I start to feel that "Shabbat itch”—the itch to leave my desk, to put on something cute and Synagogue-chic, and to stuff my face with challah—that delicious, sweet, and doughy bread that takes me back to my mother's kitchen. Raisin challah, round challah, challah rolls, peanut butter-chocolate chip challah (yes, it is a thing and yes, it is absolutely unreal!)—I'll admit that I'm a self-proclaimed challah connoisseur. I've enjoyed a loaf (or two) while relaxing on the banks of the Dead Sea, munched on a raisin roll while waiting to catch my Friday train home from South Station, savored a couple bites over a home-cooked Shabbat dinner with friends, and devoured the sweet stuff everywhere from the streets of Paris to the benches in Boston Common.

Sure, I love to eat challah. But when it comes to baking the stuff, I'm often too tired, lazy, or intimidated. But baking your own challah doesn't need to feel like a chore; in fact, it can provide a great bonding experience for friends, family, or housemates, and you get to do a mitzvah in the process! Plus, I'm here to provide the hand-holding (read: easy-to-follow, step-by-step instructions, plus videos!) so that your challah looks professional and tastes great. 

Shabbat How-To Presents: Bake your own Challah!

Approximate prep/baking time: 3 hours. Recipe makes 2 loaves.

Ingredients:

6-8 cups flour

2 cups water

1 tablespoon salt

2 ½ tablespoons yeast

4 eggs (3 for recipe, 1 for egg wash glaze)

½ cup of honey

¼ cup oil

Optional fillings: raisins, chocolate chips, peanut butter, chopped apples.

Optional toppings: poppy seeds, sesame seeds.

Step 1: Mix the wet ingredients
I would recommend warming the 2 cups of water to around 110 degrees, as this is the suggested temperature to activate the yeast. Then, sprinkle the yeast into the bowl of water until you get a frothy mixture. Transfer this to an electric mixer (or continue to mix by hand, if you've got the will and stamina!), and gradually add the oil, honey, and 3 eggs.

 
Step 2: Make the dough
Now it's time to transform your wet mixture into actual dough! If you can, replace your beater with a dough hook, and add the flour slowly (one cup at a time). If you want to add any mix-ins (raisins, chocolate chips, etc), feel free to do so at this point. Keep mixing and kneading for about 10 minutes. You should find that your dough is smooth, not sticky. Feel free to take the dough out of the mixer and use some elbow grease to knead it on your own. 

Step 3: Prepare your dough to rise
After your dough has been thoroughly kneaded, place it in a greased-up bowl and let it rise. You can even use the bowl from the electric mixer. Cover the bowl with saran wrap, followed by a hand towel or dish towel. Make sure to let your dough rise for about an hour in a warm place. While you wait, I advise you to preheat your oven to 350 degrees, in preparation for baking. 

Step 4: Roll the dough
So, your dough has risen, and now it's time to form it into that beautiful, braided design! Put your dough on a large cutting board, and separate the dough into two loaves. Cut the first loaf into six even pieces, and then roll each piece into strands. Make sure that your strands are thicker in the middle and thinner on the ends. Repeat this procedure with the second loaf. 

Step 5: Prepare the braid
Braiding looks complicated, but it's actually quite simple! Place the six strands next to each other on the cutting board, and pinch them together at the top. Then, take the strand on the right, and follow this easy weaving technique: Over two, under one, over two (check out the video for more clarification). Keep taking the strands on the right and following this pattern, and you'll get a challah that looks positively professional! 

Step 6: Baking and serving your challah
As you prep your loaves for baking, make sure to brush them with the egg wash (1 egg, beaten) so they get that glossy touch. Feel free to embellish with sesame seeds or poppy seeds as you see fit. Bake the two loaves for 35 minutes at 350 degrees, or however long it takes for your challahs to looked nicely bronzed, but not too dark. Your challahs should feel hollow when you tap on their bottoms. Make sure you allow ample time for cooling before you dig in (though its tempting to just devour that thing right away.) Happy eating!

Enjoy the fruits of your labor, and be sure to share with your family and friends! Of course, if you have any challah-making suggestions, feel free to add them to the comments section below.
 

Recipe and videos from Karen Weisman at Expert Village

This post is part of the Ultimate Shabbat How-To Guide, which is filled with awesome ways to put a DIY spin on your Shabbat and bring a little more meaning into your weekly practice. Check out the guide for more tips on cooking, decorating, and observing Shabbat rituals, and feel free to share your own tips or general musings.