About a month ago, my expert challah-making friend Kate (who has a laundry list of talents I might add), taught our group of friends how to make challah! In school, Kate made challah every week with an extracurricular group to raise money for hunger relief and let me tell you, it was the highlight of my week. My roommates in our sorority house NOMMED every week on one savory and one sweet loaf – usually some herby garlic, cinnamon raisin, or the cherished pumpkin chocolate chip (life will never be the same without you).
Bringing back the college memories and teaching us a little about Jewish traditions, Kate brought the dough and we contributed the toppings. I learned that in the Jewish tradition, you always bless the bread, hence, the importance of the challah. Shoutout to our snazziest consultant travelling visitor, Chandler who contributed most of these pics. While I didn’t actually make this dough, I can show you a bit about the process and how to get to the pretty part of the challah baking process 🙂
First, we rolled the dough (that had been rising for a few hours), into tiny balls that would later be rolled out
Then, you take two dough balls for your little challah roll and roll them into long thin flat rectangles. This is where you’re going to create a bed for all the fillings. In the pockets, you want to OVERLOAD on ingredients. This is one thing I hadn’t thought of – but apparently when you’re adding filling to these, since the dough expands so much, you always want to put more filling than looks necessary.
In this instance, we made chocolate chip-PB, chocolate cinnamon, sundried tomato garlic basil, peanut butter nutella, and I think cinnamon sugar. Delicious!
After you put the fillings in, you want to start tucking them in. There’s a sort of braiding going on where you tuck the right bottom corner to the left side of the dough and up. Then you go the opposite way and press into the dough to seal it. Do this until the filling is completely enclosed. The one below is sundried tomato, garlic, olive oil, and basil.
Once everybody’s sealed up, you want to make an X with the two pieces of dough. Then, carefully wrap the two strands around each other, seal the ends together, and spiral to make a round loaf.
Place on a parchment paper-lined cookie sheet and bake at 350 for around 25-35 minutes – seems to be an art to this timing! Serve the savory ones with some yummy soup and have the sweet ones for dessert! Here’s to faith-sharing and food. Cheers 🙂