Story submitted by Jannet Baum in honor of Faye Ratner
The Story Behind the Recipe:
Faye Ratner was a woman who entered a room and needed no introduction. While diminutive in stature all eyes turned her way. She was poised and graceful and so smart. She understood personal challenges and she gave all of herself to make life easier for others. This is how I knew her-as a tireless friend to those in need. Her kindness will long be remembered and this is the challah she made every year at Rosh Hashana. What a masterpiece.
Recipe:
Ingredients:
3 packages active dry yeast
1 cup very warm water (divided use)
¾ cup vegetable oil
¾ cup sugar, plus a pinch (divided use)
2 tsp salt
4 whole eggs
7-8 cups flour
Egg wash
Cooking or baking directions:
In a small bowl, combine yeast with ¼ C warm water and a pinch of sugar. Stir. Make sure the yeast is active. In a large bowl, combine oil, sugar, salt and eggs and add the active yeast. Start to add the flour, one cup at a time, and alternate with the remaining ¾ C very warm water.
Use wooden spoon to stir and combine until the dough is too stiff. Start to knead on a floured surface and combine until the dough comes together. It should be smooth and should bounce back gently.
Put a small amount of vegetable oil in the bowl and return the dough. Cover and let sit for 1.5-3 hours (the warmer water activates the yeast). Take out and knead again (to remove air bubbles) after 45” or so. Remove from the bowl when it’s doubled in size.
Separate dough into three or four balls, and then separate each ball into three or four strands to braid. There are quite a few online “learn to braid” videos and this will make 2-4 loaves-just depending. Place the braided loaf into a loaf pan lined with parchment paper. Cover again with clean towel for 45”-one hr. Brush with egg wash again and place in a pre-heated oven to 375 (do the challah prayer while the oven preheats). Bake for 25”-35”. The challah will be brown all over-check the bottom. It should also be brown and will sound hollow when you tap it.
Remove from oven when done. Let sit for 5” in the pan. Then remove onto a cooling rack. Enjoy!
3 packages active dry yeast
1 cup very warm water (divided use)
¾ cup vegetable oil
¾ cup sugar, plus a pinch (divided use)
2 tsp salt
4 whole eggs
7-8 cups flour
Egg wash
Cooking or baking directions:
In a small bowl, combine yeast with ¼ C warm water and a pinch of sugar. Stir. Make sure the yeast is active. In a large bowl, combine oil, sugar, salt and eggs and add the active yeast. Start to add the flour, one cup at a time, and alternate with the remaining ¾ C very warm water.
Use wooden spoon to stir and combine until the dough is too stiff. Start to knead on a floured surface and combine until the dough comes together. It should be smooth and should bounce back gently.
Put a small amount of vegetable oil in the bowl and return the dough. Cover and let sit for 1.5-3 hours (the warmer water activates the yeast). Take out and knead again (to remove air bubbles) after 45” or so. Remove from the bowl when it’s doubled in size.
Separate dough into three or four balls, and then separate each ball into three or four strands to braid. There are quite a few online “learn to braid” videos and this will make 2-4 loaves-just depending. Place the braided loaf into a loaf pan lined with parchment paper. Cover again with clean towel for 45”-one hr. Brush with egg wash again and place in a pre-heated oven to 375 (do the challah prayer while the oven preheats). Bake for 25”-35”. The challah will be brown all over-check the bottom. It should also be brown and will sound hollow when you tap it.
Remove from oven when done. Let sit for 5” in the pan. Then remove onto a cooling rack. Enjoy!