Can a Non (practicing) Jew Make Challah?

Looks like challah to me!

That was the question posed by the Picky Eater's cousin Samantha vis-a-vis moi on a recent Friday Sabbath. Samantha is a fairly devout Jew, and is very concerned about my lack of interest in religion. So concerned, that she was skeptical about a "non-Jew's" ability to make challah. This extended to doubting that I could find a proper challah recipe, and she wanted to use a recipe from an unreliable (read purchased on sale from a book remainder bin) looking Jewish cookbook that had been handed down from my mother. When I drew the line there, we compromised by calling Anne and Samantha's friend and expert challah maker Sandy Goldberg. And, I have to admit that Sandy was good- even though she was up at Tahoe, she knew the ingredients and quantities for her challah recipe off the top of her head. Sandy even shared the secret of her success- she slightly underbakes her challah loaves.
Everything went well as we proofed the yeast, kneaded the dough, let it rise, braided, and baked the loaves. And they came out of the oven looking beautiful! I guess that you don't have to be seriously Jewish to make challah, or maybe you just need a Jewish girl as an assistant.

Samantha with a braided loaf ready for its second rise.

After Samantha muttered a prayer in Hebrew over the bread, we fell on the first loaf and wolfed it down. I left the second loaf to cool on the stove prior to wrapping and freezing it- and that was my big mistake. While we lounged around in the back of the house, Teddy the Wonder Dog grabbed the second loaf off the stove, and had devoured two thirds of it before I caught him. He took off with the remains of the challah and made a mad dash for the back bedroom where he sought refuge in a dark corner behind the chaise lounge, unrepentant to the end!

So, let sleeping dogs lie and stay on guard when baking challah!

The culprit- cornered but unyielding!

Sandy Goldberg's Best Ever Challah

Makes 2-3 loaves

2 Tb active dry (not rapid or quick rise) yeast

1 Tb sugar

1 cup warm water (100-110°)

7 ½ cups flour

1Tb salt

5 large eggs, at room temperature 

¾ cup honey

4 oz. (1 stick) butter, melted and cooled + 2 Tb butter to grease the bread bowl

Butter or oil to grease cookie sheets

Note: The most important rule for yeast breadmaking is like the story of the Three Bears- not too hot, not too cool, but just right. Be careful that all the ingredients are at room temperature or a little warmer, or the yeast will not rise. The same goes for the room where you let the dough rise- it should be cozy and warm too. Placing the bowl of rising dough near your stove with the oven turned on to its lowest temperature will work.

Mixing the yeast

Combine the yeast, sugar, and warm water in a small bowl. Allow the yeast to “proof” for about 10 minutes. It will start to bubble.

Making the dough

In a large bowl combine 7 cups of the flour and the salt. In a separate large measuring cup or medium bowl, whisk together 4 of the eggs, melted butter, and honey. Make a well in the center of the flour and pour in the yeast mixture followed by the egg mixture. Stir together with a wooden spoon until as much liquid as possible is combined with the flour, and then use your hands to mix in the loose bits of flour.

Kneading the dough- kneading pushes the yeast in the dough up against the gluten in the flour and makes the bread dough rise.

Sprinkle your work surface (i.e. counter) with the remaining ½ cup flour and turn the dough out of the bowl. Knead the dough by pushing the dough forward and down with your palms. Lift the dough and give it a quarter turn, then fold the half closest to you over, and push it again. Continue the rhythm of turn, fold, and push for about 10 minutes, until the dough feels soft and silky. Form the dough into a ball.

Grease the inside of a large bowl with the remaining 2 Tb of butter. Put the bread dough ball in the bowl upside down to grease the top, and then turn over. Make sure that the whole bread dough ball is buttered. Cover the bowl with plastic wrap and then a clean dishtowel, and place in a warm spot in your kitchen to rise. Let the dough rise until double in size, about 2 hours.

Forming the loaves

After the dough has doubled, “punch it down” with your fist. Let it rest while you grease two cookie sheets with butter or oil. Cut the dough into either two or three pieces, depending on the size loaves that you want. Cut each piece into three pieces, and roll each piece into a rope about 14-16” long. Lay the three ropes side by side and braid tightly. Put the loaf on one of the greased cookie sheets, and form the remaining loaves in the same way. Lightly cover each loaf with a piece of plastic wrap or a clean dishtowel, and place them back in your warm spot. Let the loaves rise for about 40 minutes, until they are soft, puffy, and almost double in size. Remove the towels and plastic wrap.

Baking the challah

Arrange the oven racks in the upper and lower thirds and preheat the oven to 350°.  Beat the remaining egg with 1 Tb of water. Gently brush the top and sides of the challah loaves with the beaten egg. Bake for about 25-35 minutes, until the tops are nicely browned, taking them out when slightly underbaked.

Say a prayer (if you’re Jewish) and enjoy! Your extra loaf can be wrapped in plastic and foil and frozen. Defrost and reheat uncovered.