One of the silver linings of being in a pandemic is that I’ve been home often enough to bake challah on Friday nights (granted, I’d prefer it had been for only for 6-8 Friday nights…but it’s 2020). And with endless Friday evenings, I’ve had time to play around with a bunch of different techniques. I’ve had even more time disappointing my husband and son by “forgetting” to put raisins into the challah.

The following recipe is the one I currently love. The technique may seem strange but it is very forgiving which is great for everyone: especially people who aren’t as comfortable baking bread. The process involves two long room temperature rises: the first, 8-10 hours and the second, 4-5 hours. I suggest kneading the dough Thursday evening, letting it rise overnight, then forming the loaves Friday morning. With this timing, you are ready to break the challah around 12/1PM on Friday.

And then comes the hardest part: waiting until the sun sets to eat it.

For step-by-step photos, take a look at my post here: https://www.minneapolisjewishlife.org/blog/2020/9/30/challah-bake-series-2

Overnight Challah
adapted from One Sarcastic Baker

6 ½ cups all purpose flour (795 g)
⅓ cups + 1 tbsp sugar (85 g)
2 ¼ tsp salt (14 g)
2 ½ tsp instant yeast (10 g) or 3 ⅛ tsp active dry yeast (12g)
8 large egg yolks (144 g)
¼ cup vegetable oil (45 g)
1 – 1.5 cups warm (90F) water (start with 1 cup) (340 g)
2 large egg whites

Add the flour, sugar, salt and yeast in a bowl of a stand mixer and use the paddle on the lowest speed to incorporate all the ingredients.

In a separate bowl, whisk the egg yolks and vegetable oil until blended. Add the warm water while whisking.

Add the egg yolk mixture to the dry ingredients and mix on low speed for about 10 seconds. Let the mixture sit for one minute so that the flour becomes hydrated. After the minute has passed, mix the dough until it is mostly hydrated and looks like a messy dough.

Switch to the dough hook and knead the dough on low speed for 5–7 minutes. The best way to tell if the dough is ready is by pulling off a little piece and stretching it between your fingers. If you pull it gently and it breaks immediately, it isn’t ready.

Remove the dough and gently form it into a ball. Place the dough in a large bowl, cover with a thin layer of oil and cover with plastic wrap.

Allow the dough to rest and rise for 8–10 hours—overnight is perfect!

Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces. Divide each half into as many pieces as you would like and roll them into long strands for braiding.

Braid the strands into your desired shape (I prefer a four-strand braid). Place the loaves onto a cookie sheet lined with parchment paper and let rise for 4-5 hours.

Brush the dough with the egg whites, making sure to get into the crevices of the braid. Sprinkle on seeds, if you so desire. Bake at 350°F for 30 minutes or until the center registers at 190°F with an instant read thermometer. Remove and let cool on a cooling rack.