Rolling in Dough

Natureman makes a 'mean' bread. I haven't even attempted Challah bread making since I have been in the End of the Rainbow Valley because he is so dang good at it. If you are lucky enough to be here on a Friday Challah making day, the aroma tortures you until dinnertime when the Friday night Sabbath ritual is completed-that ole breaking/blessing of the bread.

I decided to photo journal the process in case any of you would like to make challah one day. It's steps are pretty straightforward and I think I have discovered the secret to the bread's beautiful texture...

The recipe comes from a community cookbook and one of La Crosse's Jewish matriachs Sally Levenstein with a bit of Natureman's additions.

2 c warm water
2 pkgs dry yeast
1/3 c honey
3 eggs, room temperature
1/2 c oil
2 t salt
7+ c flour (4 white 3 whole wheat) and that extra if sticky

It's a big one bowl process. Mix the water and yeast with a whisk.
When yeast is dissolved, add honey, eggs, oil and salt.

Note that there are 2 flours in Natureman's challah/ egg bread.

Add flours.

Start kneading.

Knead...

And knead... some more

Knead until it pushes back and continue to add that extra flour until it's not sticky. Place in a warm place covering it with a cloth. In the winter it goes on our fireplace mantle/ in summer even out on the porch.

Allow to double in size... about an hour. Natureman kneads it again to get out all the air bubbles.

Preheat oven to 350.

Then the dough is divided into 3 to make 3 breads. Each piece is divided into 3 in order to braid it for the traditional Challah.

Washed with an egg wash and sprinkled with either poppy seed/ sesame seed / left with just the egg glaze. Let it rise again until doubles.


Bake until brown approximately 20-25 minutes.

YUM. YUM. ENJOY just like we do in the End of the Rainbow Valley...