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Lilith Magazine - From the Archives
Lilith Brings You Challah Recipes!
In the Winter 2009-10 issue of Lilith, you can find the story of women
who are reinvigorating and reinventing the traditionally female act of challah baking. In honor of their stories, here is a page of challah recipes for you to try and enjoy!
We'll be updating this page with more recipes, and we'd love to hear from you, too--just send an email with "Challah recipe" in the subject line!
Bernie Lieberman’s Half Whole Wheat Bread Machine Challah Recipe with Cloves
Adapted from the Breadman Ultimate Instruction Manual & Recipe Guide
(Double the recipe to make two loaves)
Dough
1 Egg, large, room temperature plus enough water (at 80 degrees F) to equal ¾ Cup
2 TBL Oil
1/3 Cup Sugar
1 tsp Salt
¼ tsp Ground Cloves
1 Cup Bread Flour
1 Cup Whole Wheat Flour
1-1/2 tsp Active Dry Yeast
Select Dough Cycle
Glaze
1 Egg Yoke, beaten
1 TBL water
Topping
1 tsp Sesame Seeds or Poppy Seeds
Place dough on a lightly floured surface. Divide into thirds, making three 10-inch ropes with tapered ends. Pinch ropes together at one end; braid together. Pinch together at the other end and secure the braid.
Transfer braided dough to a greased baking sheet; cover and let rise in a warm place for about 45 minutes, or until doubled in size.
Combine glaze ingredients and brush onto braid. Sprinkle with sesame seeds or poppy seeds. Bake at 375 degrees F, for 25 minutes or until golden brown.
Enjoy!
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