I’m sure some of you have heard of using your alumni network for reconnecting, job opportunities, and recommendations. You know what I use mine for? Recipes. That’s right. Just the other day, I got an email from UChicago entitled “A Holiday Gift from the College.” And inside? “Well-Tested Recipes.” That’s what I’m talking about!
My Jewishness recently awakened and Chanukah in its 4th day, I couldn’t resist trying this delicious recipe for challah bread, courtesy of Bob and Joan Fefferman (Robert is the dean of Physical Sciences at the University of Chicago.) I found this particularly ironic since I never really excelled in the physical sciences – but by God I would get an A on this challah! 
Raw Materials
1 tbsp sugar
1/4 – 3/4 tsp salt (use less to make the bread sweeter)
1 package active dry yeast
About 3 1/2 cups flour
3 tbsp olive oil
3/4 cup water
3 eggs
Poppy or sesame seeds for the top of bread (optional)
Tools & Bakeware
large greased bowl and a cover for it
rolling surface dusted with flour
greased cookie sheet
(moist) towel
What I did and what you should do given what I did (Warning: this will take several hours, but there’s plenty of inactive time, waiting for the dough to rise. ):
1. In a bowl, combine sugar, salt (when I did mine, it came out a touch more salty than I’d like, so I’m putting in maybe only 1/4 tsp of salt next time), yeast, and 1 cup of the flour. In a saucepan, heat oil and 3/4 cup water until very warm (about 125F). With a mixer set at low speed, beat liquid into dry ingredients. Increase speed to medium and beat for 2 minutes. Reserve 1 egg yolk for later, when we’ll need it to dust the bread.
2. Add one egg white, 2 eggs, and 1 cup flour to the mixture; beat 2 minutes at medium speed. Stir in 1 1/4 cup of the flour. On a floured surface, knead until smooth and elastic, about 10 minutes, working in about 1/4 cup more of the flour.
3. Shape dough into a ball and place in a bowl greased with butter, turning dough to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough; turn onto a floured surface; cover; let rest 15 minutes. Cut 2/3 of the dough into 3 equal pieces; roll each into a 13-inch rope. On a greased, large cookie sheet, place ropes side by side and braid together; pinch ends to seal. Cut remaining dough into 3 pieces. Roll each into a 14-inch rope; braid as above.
5. Place small braid along center top of large braid; tuck ends under to seal and keep braid in place. Cover with a towel and let rise until doubled. Some people cover it very gracefully with a somewhat moist towel. The point is to create a humid, warm environment for the yeast to do its work, so whatever you decide to do, keep that in mind.
6. Preheat oven to 375 degrees. In a cup, beat remaining egg yolk; brush onto top of loaf. Sprinkle with poppy or sesame seeds, if you’d like. Bake 30 minutes or until loaf is golden and sounds hollow when tapped. Cool loaf on a rack.
And drumroll please……***…..***….tadaa!
Happy Holidays (& Bon Appetit)!
P.S. My good friend, Ms. Sangeeta Nair-Collins just started her very own food blog, quickly filling up with yummy recipes. And having tried her cooking, I’m an ardent supporter! So, if you’re looking for delicious vegetarian options (seafood included!) – visit her at Sane Cooking, also found under my links section on the bottom right. Happy eating!
That looks delicious!