Chef Jamie Bush Bakes a Challah Recipe

                                                                   Chef Jamie Bush

Challah Recipe

5lb bag of flour

2T dry yeast

2T salt

1c sugar

4 ¾ c warm water

½ c of oil

Mix the yeast into the flour, and then add the salt. (try not to let them touch in the flour) Mix in the sugar and then add the water into the flour.  Knead until it gets doughy and then add the oil.  Finish kneading until the dough feels consistent.

Cover dough with plastic or put into a clean plastic bag.  Allow to rise for two hours.  Punch down.  Now you are ready to shape your loaves/make your challah.  You can braid into long loaves or make into snakes to shape into round pans for round challahs.  At this time I often add raisins, chocolate chips, or even roll the dough in cinnamon and sugar. After you shape your loaves you place them on a baking tray, baste with egg white and seeds of your choice.  Allow to rise for ½ to 1 hour. 

Bake at 350 degrees for 45-60 min (large) and 20-30 min (small) will be golden brown.

Take out and let cool.