Challah has never been the easiest thing for me to make. They used to come out like lead weights. My sister in law, Amy, recently took a challah making class at the Chabad that they declared was fool proof. Believe it or not it is!!! Easy to make and easy to rise in a few hours you can impress your relatives with a homemade challah. For variations you can use sesame seeds or poppy seeds on top. You can also put herbs in the bread, such as rosemary, thyme, oregano, and garlic while kneading it for a new take on an oldie but goodie. I recently made this 5 lb challah for my sons wedding and it not only looked amazing but tasted delicious.
Author: Amy Shugerman Glasser
Prep time: 20 mins
Cook time:
Total time:
Serves: 115
Ingredients
- 3 Tbsp. dry yeast
- 4 1/2 cups warm water
- 1 cup sugar
- 2 Tbsp. salt
- 5 lb flour
- 2 eggs
- 1 cup oil
Glaze
- 1 beaten egg, poppy or sesame seeds
Instructions
- In a bowl, dissolve yeast in warm water.
- Add sugar and let stand for 2 minutes.
- Add salt, oil, eggs and mix well.
- Gradually, add flour, 2 cups at a time, mixing after each addition.
- As mixture becomes stiff, use floured hands and begin kneading. Knead for 7-8 minutes.
- Let rise in greased bowl until doubled in size – about 1 hour.
- Punch down dough. Divide dough, shape and place on greased pan/baking sheet.
- Allow to rise again until larger in size (about half hour).
- Preheat oven at 375 degrees.
- Brush with glaze and sprinkle with seeds.
- Bake 30-40 minutes until brown.
- Remove and let cool.
- Slice to serve.
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