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By Julie Seltzer

In conjunction with the exhibition As It Is Written: Project 304,805, on view Oct 8, 2009–Mar 29, 2011 at The Contemporary Jewish Museum, The Museum's blog CJM Voices published a series of thoughts from scribe-in-residence Julie Seltzer. This time, she shares her challah recipe!

challah recipe

Mix together:

1 Tbsp. dry yeast

1 Tbsp. sugar

1/4 cup warm water

Mix together:

1/2–3/4 cup sweetener (sugar, honey)

1/2–3/4 cup oil (canola or other non-flavored)

1 Tbsp. salt

2 cups very hot/boiling water.

 

  • Add 3 eggs (beaten) to the above mixture, then add in the yeast mixture.
  • Add 1/4–1/2 cup oats
  • Add whole wheat until it's the consistency of a thick soup.
  • Add white flour until it reaches a doughy consistency ready for kneading. 
  • Knead!
  • Allow the dough to rise a few of times, which depending on the temperature will take about 2–4 hours.
  • Refer to the photos below for the rest of the steps! 
step by step


1. Portion dough 

2. Knead dough  

3. Sculpt dough  

4. Brush with egg  

5. Arrange on baking sheet  

6. Sprinkle with poppy seeds 

7. Place in oven and bake at 350 degrees until it is golden brown  

8. Allow to cool on rack  

9. Enjoy!

Image Credit

Header image: Braided challah courtesy of Wise Sons Jewish Deli.