JewGood Hartford x OneTable Make Challah
Prepare for a meaningful, fun, and tasty Friday night with a virtual challah-making class on Thursday, brought to you by OneTable and JewGood! We’ll work on all the steps to get you to an Instagram-worthy braid that will taste as delicious as it looks!
The night will be lead by OneTable’s Jacob Allen, Field Fellow, and Sarit Wishnevski, team challah expert and Associate Director of Community Partnerships, in charge of creating and nurturing partnerships.
This recipe will make two very large loaves or four medium sized loaves. You can make and freeze extra loaves or halve the recipe to make 2 loaves.
- 2 packages active dry yeast (1 1/2 tablespoons or 14 grams)
- 1 tablespoon (13 grams) plus 1/2 cup (100 grams) sugar
- 1 3/4 cups lukewarm water
- 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
- 6 large eggs*
- 1 overflowing tablespoon table salt**
- 2-3 tablespoons of honey – I don’t usually measure this
- 8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour
- Poppy, sesame seeds, everything bagel spice, za’atar, or kosher salt for sprinkling over the top
- 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained
Materials to prepare
- large bowl
- measuring spoons
- measuring cups for wet and dry
- clean surface for kneading
- plastic wrap or towel
- parchment paper
- baking sheet
- brush for egg wash
- In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 5 minutes until a bit foamy.
- Whisk oil into yeast, then beat in 5 eggs, one or two at a time, with remaining sugar, honey, and salt. Gradually add flour. When dough holds together, it is ready for kneading.
- Turn dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return dough to the bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150/170 degrees then turned off (usually whatever lowest setting is).
- Punch down dough, cover and let rise again in a warm place for 30 minutes.
- At this point, you can knead the raisins or add fillings into the challah, if you’re using them, before forming the loaves.
- Braid challah! Transfer the loaves to parchment paper on baking sheets.
- Beat remaining 1 egg and brush it on loaves. Let rise another hour- room temperature or in the fridge (see note about the fridge below)
- Preheat the oven to 375 degrees and brush loaves with egg again. Sprinkle bread with toppings, if using. If freezing (you can also freeze braided loaves), remove from the freezer 5 hours before baking.
- Bake in the middle of the oven for 30 to 40 minutes, or until golden and there’s a hollow sound when you tap the bottom of the loaf. Cool loaves on a rack.
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
*If you are halving the recipe, to halve the 5 eggs that go into the dough you can either: use 3 eggs, eyeball 2.5 (making sure you’ve beaten an egg to divide it), or divide by weight using a kitchen scale
**If you don’t have table salt you can use kosher salt or other salts but need to convert the measurement slightly. See the salt resource link below!
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