Georgian Challah

Dear Blog! Sorry I've neglected you so long! I've been away with the kiddies without a computer! But I'm back with my most recent challah bake and will have more to update as I bake for the holidays in the coming days. This recipe is Joan Nathan's Georgian Challah which I found on the epicurious website. It is a water challah and as such includes no eggs, except for the glaze. Contrary to popular belief, challah doesn't have to contain eggs to be considered challah. There are many traditions for challah depending on the area from where the specific recipe comes. I liked this recipe alot. It came together beautifully after a long autolyse and the crumb was pretty open for a challah as well. The flavor was nice and it was as close to a water challah that I could get. From here on out though, I'm going to work on creating my own recipe. So stay tuned for my own experiments. I'm determined to make a challah I can count on, week after week. (Sorry there is no picture of the end result. The challot ended up quite blonde as there are no eggs or sugar in the bread, which would both contribute to browning.)

Georgian Challah

Joan Nathan

2 tbsp yeast

1 tsp sugar

2 cup water

6 cup flour

1 tbsp salt

1/3 cup oil
Place all the ingredients except for the flour into a large bowl.
Whisk to blend.
Add flour,
and begin to stir.
When enough flour has been added to form a shaggy dough- allow the dough to autolyse or rest. The longer the better. This makes the dough easier to knead. Turn the dough out onto a well floured surface and knead until..
this is what the dough becomes, nice and smooth.
Place in a well oiled bowl to rise until doubled in volume.
Turn the dough out and shape as desired.
Place on a greased baking sheet.


Proof the loaves. Preheat the oven to 350. Brush the loaves with an egg wash and bake until the loaves are golden and sound hollow on the bottom. Remove from the oven and cool on wire racks. Happy Baking!