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challah for a crowd


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Servings: 12

Cost: $2.75 /serving


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Step 1

1 Combine the milk or water and butter in a medium saucepan over medium-low heat

Step 2

2 Stir occasionally until the butter has melted and the milk has warmed through (to no more than 120 degrees); remove from the heat

Step 3

3 Add the yeast and a pinch of the sugar, stirring to incorporate

Step 4

4 Then add the remaining sugar, along with the honey, whisking to combine

Step 5

5 Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook

Step 6

6 (Alternatively, the dough can be mixed by hand using a wooden spoon

Step 7

7 ) Add half of the liquid-yeast mixture and start mixing on low speed until combined, then add the eggs and mix well

Step 8

8 Add the remaining liquid-yeast mixture; beat to incorporate

Step 9

9 Increase the speed to medium and beat for several minutes, until the dough pulls away from the sides of the bowl to form a smooth but slightly sticky ball

Step 10

10 Remove the bowl from the mixer and cover with a clean dish towel; place it in a warm spot in the kitchen and let the dough rise for 45 minutes to 1 hour or until it has almost doubled in bulk

Step 11

11 Lightly flour a work surface

Step 12

12 Transfer the dough to the work surface and knead vigorously for several minutes, until the dough is smooth and elastic; add a little flour to the work surface as necessary

Step 13

13 Use oil to lightly grease a large rimmed baking sheet

Step 14

14 Use a bench scraper or large knife to separate the dough into 6 to 8 pieces of equal size

Step 15

15 Working with one piece at a time, divide each into 3 equal sections; use your hands and the floured work surface to roll each of those pieces into thick ropes about 8 inches long

Step 16

16 Braid the 3 pieces into a small loaf, tucking the ends under neatly

Step 17

17 Place on the baking sheet and repeat to use all of the dough

Step 18

18 (If there is a small wad of dough left over, place it on the sheet next to the last shaped loaf

Step 19

19 There should be at least a 1-inch margin between the loaves

Step 20

20 Preheat the oven to 375 degrees

Step 21

21 Lightly beat the egg in a small cup

Step 22

22 Cover the dough with a clean dish towel and place in a warm spot in the kitchen; let rise for at least 20 minutes or the sides of the loaves are touching

Step 23

23 Brush the tops of the loaves with some of the egg

Step 24

24 Bake for about 45 minutes or until the bread is golden brown and sounds slightly hollow when tapped

Step 25

25 Use a knife to cut the loaves apart; let cool for at least 5 minutes before serving