Despite the crazy weather which the North East is experiencing today, I am having a number of friends over for shabbos this week and was up late cooking last night. I made an array of different dishes, in addition to my friends offering to make a few dishes as well and helping me out in the process. I remembered that my friend’s mother had a good blend whole wheat/white flour challah recipe, so I decided to make it as well. It’s been some time since I’ve made it last, so I felt I was up for the challenge.There’s nothing like the taste of homemade challah on shabbos. As one of the three special mitzvoth (commandments) given to women, women have this opportunity to imbue warm feelings, prayers, and wishes that they wish to give to their family and friends into their challah. Even though the same sentiments can be instilled into other foods she makes, there is something unique about challah making which stands out from other prepared food items. It could be related to the fact that shabbos holds a special time in the Jewish week, a time for reflection, family, prayer, and connection to God. Challah is one the quintessential symbols of this weekly gift, so therefore the act of making it could have the potential to epitomize the significance of the day.  

Though, I was a little nervous about making the challah. I remember one time when I attempted to make it in the past, the dough barely rose, and on another occasion the dough was so sticky that I had to add a lot more flour just to be able to knead it. I also haven’t made this recipe yet so I was nervous how it would come out since I want to make sure to have yummy challah for my guests. But I am happy to report that even though the dough was very sticky (I did add more flour to fix this problem!), the dough did rise significantly and it is quite delicious! (I made sure to make a small roll for me to sample last night after the challahs came out of the ovenJ). I did make another small batch of whole wheat challah (whose recipe I posted previously) just to make sure that I have enough challah for my guests.

Here is the recipe (thanks to Mrs. Nava Lowy):

1-1/4 c. warm water (a little warmer than lukewarm)
3 T. yeast (or 3 packets)mix together until foamy – about 10 min.

1 capful of cinnamon (for whole wheat only)
2 tsp. salt
1/3 c. oil
2/3 c. sugar
5 large eggs 3 cups of whole wheat flour and then add white until doughy (probably 5-6 cups total, but check the consistancy as you go).

Knead for couple minutes. Oil the bowl that you’re letting it rise in, so the dough won’t stick to the sides. Let it rise until it’s double the size. (Tip for rising: if it’s not rising fast enough, turn on the oven to 200 degrees. Once it’s hot enough, turn off the oven and put the dough in. This will make it rise faster, but make sure it’s not hot enough to bake it!) Punch it down and take challah. Make into loaves and let them rise until they are double the size. Bake on 350 for about 25 mintues.

If you have any special challah recipe or challah making tips to share, please feel free to do so!