Camp Newman Challah
This challah was perfected by longtime Newman camper and staff member Levi Gettleman, who is now in rabbinic school at Hebrew Union College. This recipe was first introduced as part of a virtual cooking chug (elective) in 2020, when URJ Camp Newman held summer camp online through “Zommin’ with Newman.” This recipe is still used at camp, where campers braid and bake their own challot!
Ingredients
4 ½ - 5 c. Bread Flour
1 tsp. Salt
½ c. + 1 tsp. Sugar
½ c. Sunflower or Vegetable Oil
1 c. Water (divided)
2 Eggs
2 ¼ tsp. Active Dry Yeast
1-2 Eggs for egg wash
Directions
1. Warm ¼ cup water to 100-105 degrees in a glass measuring cup.
2. Add 1 tsp. sugar and 2 ¼ tsp. yeast. This is to proof the yeast. It should start to froth and grow within 5-10 minutes. If it doesn't, you need new yeast.
3. Whisk together the salt, sugar, 2 eggs, oil, and ¾ c. water in a large bowl.
4. Once the yeast has proofed, pour the yeast mixture into the bowl with the other ingredients and lightly whisk.
5. Add half of the bread flour into the mixture and whisk to combine. As the dough begins to thicken, use a wooden spoon.
6. Keep adding flour ½ cup at a time and mix with a wooden spoon until the dough forms into a ball.
7. Sprinkle flour on the counter and scrape the dough out of the bowl.
8. Coat your hands in flour and start kneading the dough, gradually adding the remaining flour until the dough is moist, but not too sticky to handle (the dough will always be a little sticky, so keep coating your hands in flour until it is manageably moist). Knead the dough for about 10 minutes.
9. Form dough into a ball. Lightly coat the sides of the mixing bowl with oil, put the dough inside the bowl and cover with plastic wrap or a slightly damp towel.
10. Let the dough rise for about two hours, depending on the weather and where you're baking. If you have a "proof" setting on your oven, stick your dough in the oven and set it to proof for two hours. You'll know it's done when it's doubled in size. If it isn't done after two hours, let it continue to proof. You can't overproof this first rise, but you can underproof, so be patient!
You can also make the dough at night, put it in the fridge in an airtight container, and let it rise overnight. If you choose to proof your dough overnight, remove the dough from the fridge and allow it to come to room temperature before braiding.
11. Take the dough out of the bowl and divide into equal balls (the number of balls corresponds to how many strands your challah will have).
12. Using a rolling pin, roll each ball into a long oval/rectangle. If you want to add filling to your strands, now is the time.
13. Roll the rectangle into a cigar shape. If you've added filling, make sure to pinch the seam together. Let each strand rest while you roll up the others.
14. Using both hands, roll each strand out so that it is even, smooth, and about the same size throughout the length.
15. Sprinkle a tiny bit of flour on each strand, making sure it is coated all the way around and braid.
16. Cover your challah and let it rise again for 30-45 minutes. Check it at 30 and 45 minutes. If it is slightly puffy and jiggly, it's done.
17. Preheat your oven to 350 degrees.
18. Mix one to two egg yolks with a tablespoon or two of water. Coat the challah with the egg wash, but make sure it doesn't pool too much, or you'll get scrambled eggs on top of your loaf!
19. Bake your challah for 42 - 45 minutes.
Learn more about URJ Camp Newman in Santa Rosa, CA, or find a Reform Jewish summer camp near you.
