Challapeño (That's challah made with jalapeño to the unitiated.)


4 cups warm water

4 tablespoons dry yeast

1 1/2 cups sugar

5 eggs

2 tablespoons salt

3/4 cup canola oil

5 pounds flour

6 jalapeño peppers, finely diced

3 cloves crushed garlic

Combine water, sugar and yeast, and allow to sit for 15 minutes until yeast bubbles.

Add eggs, oil and salt, and mix.

Add flour and knead the dough.

Allow the dough to rise in a warm spot, and cover with a towel for one hour.

As the dough rests, sauté the pepper and garlic until soft.

Separate a small piece of dough and make the blessing of hafroshas challah. (This step is necessary in the kosher production of all baked goods whose composition of grains reaches a certain minimum amount. For more information, see What Is Challah?)

Divide dough into four sections knead each one into large strips.

Mix-in peppers and garlic until fully incorporated.

Braid challah as desired.

Brush each loaf with egg wash made from two eggs beaten with two tablespoons of water.

Lie on a dusted baking pan and bake in a pre-heated 350 degree Fahrenheit oven for 40 minutes.

Remove and cool on a cooling rack.

Serve Friday night with a few tables full of hungry students.