Shalom Austin Senior Early Childhood Program Director Dana Baruch recalls her mother, Rhoda Medow, as being an incredible cook and baker, though notes she reserved the challah for Zeman’s Bakery.  She also recalls a family trip in Israel where each week on erev Shabbat, her step-dad, Abe, went wandering through the streets of Jerusalem in search of the next best challah.  “I can still remember the taste and smell of this one particular challah—sweet, salty, and the most delicious smell,” Baruch said.  

Fast forward six months when Baruch and her husband, Mike, were living in the San Francisco Bay Area, and they were preparing for a huge couple of Rosh Hashana gatherings at their home.  “I went in search of “that challah” to help welcome in a sweet new year for our family and about 40 guests,” Baruch said. “Long story short, I couldn’t find a bakery that made challah that was as tasty as my Jerusalem memory, let alone Zeman’s.  So, began my quest to recreate my Jerusalem challah experience.”

While she never did quite re-create the Jerusalem challah, she did create something that remains a favorite for many. Baruch shared her recipe in the 2015 Shalom Austin Women’s Philanthropy Mosaic Cookbook. Now, a decade later, she is sharing it once again, this time with The Jewish Outlook.  “I can’t imagine buying another challah again!  It is my pleasure to share this recipe with you,” she said.

Challah a la Dana Baruch 

Ingredients

2 cups very warm water

1 scant cup of sugar

2 packages RAPID RISE yeast

7-9 Cups of Flour (King Arthur Bread Flour in the Blue Bag)

1 1/2 TBS of Kosher salt

2 beaten eggs for dough

½ cup of vegetable oil

1 beaten egg for glaze

Poppy and/or sesame seeds

Kosher salt for sprinkling on top

What To Do

• In a 4 cup measuring cup, measure 2 cups warm water
• Stir in sugar to dissolve, and then add 2 packets of yeast
• Let mixture sit until ¼ inch of foam forms on top
• Pour mixture into mixer bowl (preferably Kitchenaid with dough hook)
• Add 2 cups of flour and the 1 ½ Tbs salt—blend well.
• Add beaten eggs—blend well.  Add oil—blend well
• Add flour until dough begins to pull away from side of bowl.  It should still be sticky. Finish by hand on the counter, adding flour and kneading until the dough is smooth and elastic.  It should feel a little bit sticky…tacky, but not dry.
• Form into a ball, lightly grease, and place in a bowl…let rise in a warmed oven for about 45 minutes until doubled.  Remove from oven and punch dough.
• Divide dough in half for 2 loaves (or thirds for 3 loaves), and then divide each half/thirds into thirds.  You will have 6 small balls for two loaves and 9 small balls for 3 loaves.  Roll out each small ball into a “snake” measuring approximately 15”. Braid into 2 or 3 loaves and brush with egg.  Sprinkle with kosher salt and seeds if desired.
• **For Rosh Hashana, I use apples and cinnamon or raisins pressed into the “snakes” before braiding and coiling into a round “crown” shape.
• Bake for 30-40 minutes @ 350 (convection oven, 28 – 30 min @ 340).  Loaves should have deep brown crust.
• Remove loaves and place on rack to cool.

ENJOY!!