Posted February 01, 2016
| Written by Eitan, Age 10, Washington, D.C.
My name is Eitan. I am 10 years-old and I live in Maryland, close to Washington D.C. In school, I play an instrument called the clarinet. Playing the clarinet is one of my favorite hobbies and I practice every day. Another one of my favorite hobbies is cooking. I cook with my parents all the time. When I make cake or brownies, I get the privilege to use the oven by myself. I also make matzo balls for the chicken soup we eat on Shabbat. My favorite food to make is challah and I especially love braiding it. I am also a fan of art. On my wall, I have nine pictures that I made. I am very proud of myself with those pictures because I spent a lot of time to make them and they are very valuable to me. I am excited to be doing PJ Our Way projects and am having a great time working with everyone on the Design Team. Eventually, I would like to start my own book blog, just like my mom.
Eitan's Yummy Shabbat Challah!
- 2 1/4 cups warm water (110 degrees)
- ½ cup honey or 3/4 cup rice syrup
- 2 tbsp. dry yeast
- 3 large eggs, beaten
- 1/2 cup melted butter (or oil)
- 1/2 cup olive oil
- 2/3 cup brown sugar
- cinnamon sugar, to taste (usually about 8 shakes does the trick)
- 1 tbsp. sea salt
- 6 cups unbleached white all-purpose flour (I use whole wheat)
- 2 cups white bread flour
- Egg wash: 3 eggs beaten w/2 tbsp. water (or olive oil works too)
- In small bowl, combine water, sweetener and yeast. Allow to sit for 10 minutes until foamy.
- Add eggs, butter, salt, brown sugar, olive oil, and cinnamon, sugar and just enough flour to create dough that pulls away from sides of bowl.
- Knead dough on table for about 10 minutes or until soft dough has been created
- Place dough in large, clean, lightly oiled bowl and cover with plastic wrap. Proof in a warm, quiet place for about 45-60 or until dough has doubled.
- While dough is proofing, prepare 2 half sheet pans by lining with parchment paper.
- Gently punch down dough (about 10-15 strokes) and cut into 2 equally sized balls. Split each ball into 6 smaller balls for a total of 12 balls. Roll each ball of dough with your hands on table to form logs of equal width and length (about 1" wide and 8-9" long). Set logs aside on sheet pans (six logs per pan).
- Pinch logs of dough together at top and braid.
- Loosely cover challah with plastic wrap and set aside in warm, quiet place. Allow to rise for 40 minutes or until dough has doubled in size.
- Preheat oven to 350 degrees.
- Place bread in oven and bake approx. 30-40 menu or until dough is golden and firm to touch. Internal dough temp should be between 190 and 205 degrees. Brush with egg wash a few minutes before bread is finished baking.
- Allow bread to completely cool on racks (out of pan) before serving.
WHAT IS YOUR FAVORITE RECIPE?