Challah bread is a favorite, and gathering together with women from all over Marin County to bake Challah will be a memorable experience. It’s called the ‘Mega Challah Bake,’ and is an evening of Jewish pride, unity, inspiration and Challah baking!
I am super excited about our topping bar where we will have a variety of spices to top delicious homemade Challahs. The best topping combos are a mixture of both poppy seed and sesame seed, and then a mixture of both cinnamon sugar and maple sugar. Both these flavor combos give the challah a fantastic kick of flavor.
Personalized labels will be used on each spice jar to make our topping bar stand out even more while matching the take-home favor, a spice topping for each guest. Sesame seeds, poppy seeds, cinnamon sugar and maple sugar are on the menu, so it’s lots of fun. Definitely an evening of spice and spirit!
- 1 pkg (of 3 square packets) Fleishmans active dry yeast
- ¾ cup warm water
- 1 Tsp of sugar
- 1½ cups boiling water (from Kettle)
- 2 cups cold water
- 4 eggs, mixed
- 1 heaping Tbsp kosher salt
- ¾ cup vegetable oil
- almost 1 cup of sugar
- One 5lb bag of Golds flour (or good quality flour)
- (1 egg beaten for egg wash)
- Sprinkle yeast into warm water and add sugar and stir gently. Let sit until foamy about 5 minutes. In a mixer (or bowl) add all other ingredients except flour and stir. Add yeast mixture when foamy and stir again. Add 13 – 14 cups of flour (almost 1 5 lb bag of flour).
- Using a dough hook mix until dough is not sticky and bounces back when touched. (Or, for a hands on experience, mix well with a spatula to combine and use your hands to combine very well and then knead until dough is smooth).
- Place in a bowl and pat with a little oil, cover with plastic wrap and let rise for 1½ – 2 hours.
- Shape dough (like this) and let rise another half hour. Coat with beaten egg wash and bake at 350 degrees for 30 – 40 minutes.
Used In This Project:
- Square Labels • I chose the “Vintage Burlap” style in stone.
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