If you’re new to Kosher on a Budget, every week I pick a different theme or topic, and share one of my frugal recipes, and ask my readers to do this same. It’s great fun – kind of like a virtual Sisterhood cookbook!
You may recall an earlier challah-themed exchange, when I shared my Rosh Hashana apple challah. It’s very sweet and delicious, but definitely a once-a-year kind of endeavor.
This week, I wanted to reprise the challah theme in order to share our regular Shabbat challah recipe. And by “our”, I should clarify that I really mean my husband.
When we moved back to the United States in 2008, I had serious sticker shock at the price of challah at the grocery store. We’re talking over $5 a loaf! We quickly calculated that at a minimum for lechem mishneh, we’d need three challot – which would be $60 a month in challah alone. $60!!!!
Clearly, we were going to need to make our own. But I seriously could not imagine taking on the task. My husband graciously stepped up to the plate and did some experimenting before settling in on this amazing recipe.
He gets compliments on it all the time. It is sweet and doughy, rich and moist … and mmmm, just delectable!
I know everyone is partial to their own recipe, and I can’t wait to read about your favorite challah recipes, too. But really, if you ever want to change things up, please try Frankie’s bread machine challah. It’s Kansas City-renowned!
Bread Machine Challah
Adapted from Recipe #142387 on Recipezaar, which was adapted from a Susie Fisbhein recipe
- 1.5 cups water
- 5 large egg yolks (Frankie makes an egg-white omelet for lunch on Fridays!)
- 1 1/8 teaspoon salt
- 1/3 cup vegetable oil
- 5 – 5 1/2 cups all-purpose, unbleached flour
- 3/4 cup sugar or honey (the recipe calls for 1/2 cup, but we’ve increased it over time)
- 1 T dry active yeast
- 1 large egg, beaten for glaze
- sesame or poppy seeds – optional
1. Place water, egg yolks, salt, oil, flour, sugar and yeast in bread machine.
2. Process ingredients in dough cycle. Remove immediately when the machine beeps.
3. Preheat over to 350°. Divide dough in half for two medium challot.
4. Braid into three or four-strand braids. Let rise, covered, for another 30 minutes.
5. Brush with egg and sprinkle with seeds.
6. Bake for 20-30 minutes, but watch to make it doesn’t get too dark.
7. Cool on a wire rack and enjoy!
If you don’t have a bread machine, you can also make this in a KitchenAid. Just proof the yeast first, then add the other ingredients (flour last). Use the dough hook to bring all ingredients together, then continue kneading with the dough hook for about 3-4 minutes. I like to finish off the knead on the countertop for another minute or two. Let rise for one hour, or until doubled in size, then proceed with step #3.
I can’t wait to hear about your favorite challah. Please eave your recipes in the comments section below.