Ingredients
-
-
3 1/2
-
3 1/2
-
2
-
1
-
1/2
-
1
-
1/2
-
2
-
-
1
-
-
-
-
Directions
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?
Discover ground-breaking new supplements! SHOP & SAVE
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. |
