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Famous Challah

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Ingredients

Adjust Servings:
3 1/2 cups all-purpose flour, plus
3 1/2 cups all-purpose flour
2 (1/4 ounce) packages dry yeast
1 egg, beaten
1/2 cup vegetable oil
1 tablespoon salt
1/2 cup sugar
2 cups warm water (80 -90)
1 egg, beaten
poppy seeds (optional) or sesame seeds (optional)

Nutritional information

2362.3
Calories
576 g
Calories From Fat
64.1 g
Total Fat
9.4 g
Saturated Fat
186 mg
Cholesterol
3579.2 mg
Sodium
387.1 g
Carbs
13.7 g
Dietary Fiber
51.3 g
Sugars
54.3 g
Protein
845g
Serving Size

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Famous Challah

Features:
    Cuisine:

    Excellent recipe: taste and look of the challah is great. Made a small round one since I had extra dough. The top braid is not really distinguishable so i might try to use that dough for a couple extra small round loaves. Was amazed that the cooking time was accurate. Was afraid that the double layered loaves would not cook through. Used active yeast and might try instant next time. Will definitely make this again.

    • 235 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Famous Challah, Since I’ve been making these Challah’s my family refuses those bought in the Bakery & whenever we’re invited for a holiday meal somewhere else, the only request is please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking Please read all the directions first–yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!, Excellent recipe: taste and look of the challah is great Made a small round one since I had extra dough The top braid is not really distinguishable so i might try to use that dough for a couple extra small round loaves Was amazed that the cooking time was accurate Was afraid that the double layered loaves would not cook through Used active yeast and might try instant next time Will definitely make this again , I’ve made this recipe a few times following the directions and the challah was great If I want to make one large loaf instead of the 2 per directions, how long would I cook it for?


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    Steps

    1
    Done

    First Measure Out All Your Ingredients.

    2
    Done

    Now from the 1/2 of Cup Sugar Take 1 Tablespoon of the Sugar & Combine It With the Yeast& Warm Water (you Know You Have the Right Temperature of Warm Water When It's the Same Temperature as the Inside of Your Wrist).

    3
    Done

    I Let My Mixer Bowl Which Is Metal (kitchen Aid) Sit in a Hot Water Bath While the Yeast Dissolves, 10 Minutes.

    4
    Done

    After the Yeast Has Dissolved (it's Nice & Foamy) Add to It the Rest of the Sugar, Salt & 3 1/2 Cups Flour.

    5
    Done

    Mix Well (use the Bread Hook).

    6
    Done

    Add Egg (already Beaten) & Oil.

    7
    Done

    Slowly Start Mixing in Most of the Remaining 3 1/2 Cups of Flour.

    8
    Done

    the Dough Will Become Quite Thick.

    9
    Done

    When the Dough Pulls Away from the Sides of the Bowl, Turn It Onto a Floured Surface& Knead For Approximately 10 Minute.

    10
    Done

    Add Only Enough Additional Flour to Make Dough Manageable.

    11
    Done

    Knead Until Dough Has Acquired a "life of Its Own"; It Should Be Smooth & Elastic, Springing Back When Pressed Lightly With Your Fingertip.

    12
    Done

    Place Dough Into a Large Oiled Bowl Turning the Dough Once So Its Oiled on All Sides.

    13
    Done

    Cover With a Damp Towel & Let Rise in a Warm Place For 2 Hours, Punching Down in 4-5 Places Every 20 Minutes.

    14
    Done

    Now, I Always Write Down What Time I Started So I Don't Forget When the 2 Hours Are Up & Set a Timer Every 20 Minutes. (in the Summer I Let the Dough Rise on My Balcony & in the Winter in Front of My Oven Where Something Is Always Baking, Turning It Every Time I Punch Down the Dough).

    15
    Done

    After the 2 Hours, Turn Your Dough Onto Your Working Surface.

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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