My friend Karen is the balaboosta of the modern era. She is the mother of active twins, is married to an even more active husband, works full time teaching English as a second language to new immigrants, belongs to a monthly book club and lives in a dynamic cohousing community. Her house is always tidy, her family’s clothes are always clean and pressed and she grows all her own vegetables (organically, of course). And every Shabbat, there is a homemade challah on her table.
After years of silent awe and admiration, I finally asked Karen how she was able to manage everything so perfectly. Like all people who make daily life seem effortless, she smiled sweetly, shrugged and said, “I don’t know.”
She did reveal her challah secret, though. She makes the dough on Thursday night, after her children are in bed, and lets her challah rise overnight in the refrigerator. On Friday morning, she punches down the dough, lets it rise again at room temperature, shapes it and bakes it in the afternoon.
I’ve tried this method and it works wonderfully. The recipe below is simple and delicious; kosher margarine or vegetable oil may be substituted for the butter if you are having a meat meal. (Karen and I highly recommend a good stand mixer. It’s a great time-saver; you can let the machine mix and even knead the dough for you.)
We also now have a homemade challah every Friday night. Not only is the smell of freshly baked bread a wonderful mood-setter for Shabbat, but guests are always impressed.
Now, if I can only get the house cleaned, the laundry done, wipe my children’s faces and water the garden from time to time…
Karen’s Do-It-Ahead Challah
Makes 2 loaves
5 cups flour
1 Tbs. salt
4 Tbs. sugar
1 Tbs. instant yeast
1 1/2 cup melted butter or vegetable oil
1 1?4 cups warm water
3 eggs
1?2 cup flour
1 egg, beaten
Put the flour and salt in a large bowl, or in the bowl of an electric mixer. Stir with a wooden spoon or use the dough hook of the electric mixer. Make a well in the center, and add the sugar and yeast. Stir for 30 seconds. While continuing to stir or with the machine running, add the melted butter and the warm water. Add the eggs, one at a time, making sure each one is incorporated before adding the next. Knead for 15 minutes by hand or 5 minutes by machine, adding up to 1/2 cup more flour as needed.
Place the dough in a lightly oiled bowl, cover tightly with lightly oiled plastic wrap, and allow to rise in the refrigerator overnight. In the morning, the dough should be doubled in size.
Punch down dough and knead for 10 minutes by hand or 5 minutes in the mixer.
Place the dough back in the bowl and allow to rise for a second time, again until doubled in bulk.
Punch down the dough, and knead by hand for 8 minutes or by mixer for 3 minutes. Put the dough back in the bowl and let rise for 20 minutes before you begin to shape it.
Turn the dough out onto a work surface and divide in half. Then divide each piece into 3 even balls. Roll out the balls into 6 strands, each about 9 inches long. Make 2 braids and place on a baking sheet lined with parchment paper. Beat the remaining egg well. Brush the loaves with the beaten egg. Let rise for 20 minutes, then bake in a preheated 350-degree oven for 30 to 40 minutes.
You may choose to freeze the dough at this point. You may defrost the dough either at room temperature or in the refrigerator. When dough has doubled in size, punch down dough, knead 8 minutes and let rise for 20 minutes before shaping.
Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at [email protected].