Recipe

Challah Latkes Recipe

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Ingredients

See Part 1

Directions

Step #1 : Continued from Part 1 NOTES: Challah (pronozd "hallah") is a type of braided egg bread traditionally eaten on the Jewish Sabbath.
Step #2 It is eaten by tearing off hunks rather than by cutting with a knife.
Step #3 I got this recipe from a housemate a couple of years ago; I don't know its origins before that, but it has become one of my favorite recipes, & one with which I have experimented a good deal.
Step #4 I've tried several other challah recipes, but find I like this one the best.
Step #5 Yield: 2 Large loaves.
Step #6 The variation in oil makes quite a difference in the moisture of the bread: If you use the larger quantity, the bread comes out very nice & moist, but when it cools it becomes somewhat oily.
Step #7 The amounts of sugar & oil may sound high, but try it this way once before cutting back.
Step #8 I have tried other recipes that use less, and they don't taste nearly as good.
Step #9 Here's the fun part -- variations.
Step #10 Because this dough is so workable, limited only by your imagination; I once made a whole collection of different shapes and sizes, you can form it many different ways, for a festive dinner party.
Step #11 Some of the variations I have tried include: : o Adding extra ingredients, such as raisins and/or nuts : o Forming the braided loaf into a wreath-like loop (joining the ends) : o Braiding 5 ways instead of 3 : o Baking a small loaf on top of a larger loaf (traditional) : o Braiding 3 braided loaves into a recursive loaf (didn't turn out well; it ended up looking knotty, rather than intricate, & being somewhat tough) : o Varying the loaf sizes.
Step #12 One time I made individual-sized loaves, so that everyone could have their own loaf at dinner.
Step #13 Another time, set one aside, I divided the dough into 2 halves, & made a loaf out of the other half.
Step #14 Then, I divided the remaining piece into 2 halves, & continued the process until I had an array of loaves, each half the size of the previous.
Step #15 I managed to get 9 loaves by doing this, the smallest of which was about 1/4 inch by about 2 inches.
Step #16 : o Varying the length-to-width proportions; traditionally, challah loaves are quite wide relative to their length.
Step #17 I find that shorter, wider loaves are doughier (and thus tastier), but longer loaves look more elegant.
Step #18 : Difficulty: moderate.
Step #19 : Time: 30 mins dough preparation, 1 hr second rising, 1 1/2 hrs first rising, 1 hr loaf forming, 30 mins baking.
Step #20 Total: 4 1/2 hrs.
Step #21 : Precision: Approximate measurement OK.
Step #22 : Mike Schwartz : University of Washington, Washington, Seattle, Computer Science, USA : ihnp4!uw-beaver!schwartz schwartz@cs.
Step #23 washington.
Step #24 edu :.
Enjoy the CHALLAH LATKES recipe