Mary Ann Engle's Good Friday Challah

The Sunrise Presbyterian Church had an annual program on Good Friday which we called “The Early Christian Dinner.”  People would arrive at the courtyard of the church and were greeted by people in period costumes.  The church was converted to the home of Joseph of Arimathea and it was hours after the crucifixion of Christ.  All followers of Christ were invited to the home of Joseph for a meal and to grieve together. The meal always ended with a recalling of the institution of the Lord’s Supper, which would have been the previous night in the Upper Room, on Maundy Thursday.  Throughout the dinner before the Sacrament was served, various costumed characters would stand and share their experiences of the previous few days.  Peter might join us, or the mother of the thief on the cross, or any number of other individuals.  

The cooks sought to make the meal authentic, and often served Challah, or Egg Bread.  The bread is a common part of Jewish celebrations of the Sabbath.  Mary Ann Engle was in charge of this annual event, and this recipe comes from her.

Ingredients

·         1 1/2 teaspoons salt

·         1 large egg (beaten)

·         1 large egg yolk (beaten)

·         1 cup water (lukewarm)

·         1/2 cup honey

·         2 1/2 tablespoons oil (vegetable)

·         4 2/3 cups flour (bread)

·         1 1/4 teaspoons yeast (instant or bread machine)

·         1 large egg (beaten for egg wash)

Steps to Make It

1.     Add salt, egg, egg yolk, water, honey, and oil to the bread pan.

2.     Spoon flour on top of the liquid.

3.     Add yeast.

4.     Mix well.

5.     When mixing is finished, transfer the dough onto a floured surface and punch down gently.

6.     Divide dough into thirds.

7.     Roll each third into a 10-inch rope. 

8.     Lay the three ropes out parallel to each other on a floured surface so they are very close, but not touching.

9.     Braid ropes together snugly. 

10. Tuck ends under to form an oblong loaf.

11.  Cover with greased plastic wrap and let rise in a warm place 1 to 1 ½ hours, or until doubled.

12.  Heat oven to 350 F.

13.  Brush braid with beaten egg

14.  Bake until an instant-read thermometer registers 190 F, about 35 to 40 minutes in the oven.

15.  Remove from oven and pan and cool on rack.