Rich Challah Dough

This rich challah dough is not formed into braids for the High Holy Days, rather it is shaped in the form of a turban or snail. This is symbolic of the hope that the year will be filled with continuous good health and well being. If the challah is made into one very large challah there is the risk that the center will be under baked or the outer ring will be dry and over baked depending on the baking time you choose. I never use more than 2/3 of the dough to make a large challah.

challahwebsite Ingredients

    7- 7 1/2 cups bread flour, King Arthur or Gold medal Better for Bread
    2 packages rapid rise yeast
    1 1/2 cups water
    2 sticks parve margarine or butter
    1/4 teaspoon yellow food coloring
    3/4 cup sugar
    2 Tablespoons poppy seeds
    1 Tablespoon salt
    4 large eggs
    1 cup raisins, optional
    EGG WASH-1 egg mixed with 1 Tablespoon water and 1 teaspoon of honey

Preparation Instructions

    In a large mixer bowl combine 6 1/2 cups of the flour and the yeast. Stir to combine.
    Heat the water, margarine, food coloring, sugar, poppy seed and the salt in a saucepan until very warm (140F). Water should be uncomfortably hot to your finger but not hot enough to burn you.(It will feel like hot tap water).
    Add the warm liquid mixture to the flour while the mixer is on low. As the liquid is being incorporated, add the eggs. Mix thoroughly.
    Gradually add the remaining flour only until a fairly firm dough is formed. This process should take about 7 minutes whether you are using the dough hook on your mixer or are kneading it by hand. The mixture will be satiny smooth and will not stick to a lightly floured finger tip when touched. If adding raisins, add after 5 minutes of kneading
    Turn your oven on for 1 minute.  TURN YOUR OVEN OFF.  Lightly grease a bowl with oil and turn the dough in the bowl to oil all sides. Cover with plastic wrap and place in the TURNED OFF oven until doubled in size, about 30-45 minutes.
    Punch down the dough and divide in half or thirds. Divide each portion into 1 large rope and coil the dough around itself to make a round of dough that looks like a turban. Make sure to pinch the end of the dough under to prevent uncoiling during baking. Place formed breads on a greased cookie sheet or parchment paper and allow to rise until light and doubled, about 25 minutes.
    Preheat the oven to 375F. Brush the tops of the loaves with the egg wash and bake for 25-35 minutes depending on the size of the loaves. When the bread is done, it will be golden brown and have a hollow sound when tapped.

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For the last few years, Rabbi Phyllis Sommer has embarked on a social media project to prepare for the High Holy Days through reflection and introspection in the month of Elul. Her project, #BlogElul, has resonated with Jews across the world, and has given rise to a lot of Elul content in social media–and now it’s time for Or Chadash to join the movement! During the month of Elul, as we prepare to receive the year 5776, members of the Or Chadash community will create posts centered around the themes provided by Rabbi Sommer. This blog will collect these posts and allow us to engage in meaningful conversations via comments and perhaps even your own responses on your social media. We encourage you to participate in the worldwide conversation in order to enrich your Elul experience.

We will collect those posts in a the blog which will allow us to engage in meaningful conversations via comments and perhaps even your own responses on your social media. We encourage you to participate in the worldwide conversation in order to enrich your Elul experience. If you're interested, please email  office@orchadash.org
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