Tis the Season For Much Baking! (Patreon)

This challah recipe has been in my family for… well. One generation, since my mother clipped it from the Times Picayune newspaper. But it’s been a perennial favorite since, and when Daughter made it earlier this week I was reminded how good it is. Alas, and obviously, it is not gluten-free. But for those of you who can make bread, here’s the recipe:

Times Picayune CHALLAH

Makes two loaves

• 2 ¼ cup very warm water (105 to 115 F)
• 2 packages active dry yeast
• 2 tablespoons sugar
• 7 ½ to 8 cups flour (we’ve been using bread flour)
• 3 eggs
• 2 tablespoons salt
• ½ cup butter, softened
• ½ cup sugar

Combine water, yeast, and 1 tablespoon of sugar and let stand in a mixing bowl for 2 minutes. Stir in 2 cups of flour and allow to stand for 30 minutes uncovered.

Stir in 2 of the eggs, salt, butter, and ½ cup sugar and 2 cups more of the flour. Beat until smooth and then stir in enough of the remaining flour to make a soft dough. Turn out and knead for 8 to 10 minutes (or use your bread hook with your mixer), until smooth—don’t overdo the additional flour or the bread will be tough.

Put dough in greased bowl; turn so the entire dough is greased; then cover and let rise until double in bulk, about 1 ½ to 2 hours.

Punch down dough, turn out onto floured surface, and cut in half. Braid if you like your challah braided, or shape in a round or loaf. Let rise covered for about 45 minutes, or until doubled again. Beat the remaining egg with the 1 tablespoon of sugar, brush over the loaves.

Put in unheated oven and turn the oven to 350F. Bake for 40-50 minutes. Cool before cutting.