I’m not Jewish. I do have a Jewish (convert) aunt, Tammy. I do have a Jewish (cultural) friend, Ellen. I do have a Jewish (delicious) recipe, Challah. Despite the lack of heritage, there is no lack of want for this Jewish staple at SoJo’s.
Drin, who never remembers even how to say challah, normally asks for “that awesome braid bread you make” and I normally oblige him (and myself) and make it. It’s easy, actually, and not overtly time-consuming. Yes, there is the inevitable mix, knead, raise, punch, form, raise, scenario, but it bakes up quickly and smoothered in salted butter is well worth all the kneading and raising nonsense.
1 package yeast
1/4 cup warm water
1 teaspoon sugar
3/4 cup warm water
1/4 cup white sugar
1 egg, beaten
2 tablespoons butter, melted
3 1/4 cups flour
Dissolve yeast in 1/4 water – 1 teaspoon sugar mixture.
Combine 3/4 cup warm water and butter.
Add beaten egg to yeast mixture.
Pour wet ingredients and yeast mixture into a well in middle of dry ingredients.
Combine ingredients to homogenous dough.
Knead dough until smooth and shiny (5 minutes).
Punch into butterd bowl, cover with plastic wrap and let raise in a warm, draft-free place until doubled in size (1 hour).
Punch dougn down, form into a braid, cover and raise for 2 hours.
Bake at 375 degrees for 25 minutes.
cover hot bread with butter and allow to cool on a rack.