When you make this challah you are able to separate the challah and say the blessing. Get our downloadable guide to how to separate challah with the blessing and a special prayer you can say for our soldiers in Israel.
Ingredients
Servings 64 servings
- 3 cups water
- 50 grams yeast or 4 tablespoons dry yeast
- 1 cup sugar or honey or a mixture of both
- 3 eggs this recipe also works without eggs!
- 1 cup oil
- 3 tablespoons salt don't try to reduce the salt in the recipe
- 2.2 - 2.5 kilo flour or 1 5 lb. bag of flour ( approx. 12 cups) I use whole wheat, but this works with white flour or with a mixture of white and whole wheat.
- Cinnamon or Za’atar for sprinkling
- Sesame seeds for topping
Nutritional Facts
Nutrition Facts
Fool-proof Challah Recipe
Amount per Serving
Calories
174
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
8
mg
3
%
Sodium
332
mg
14
%
Potassium
47
mg
1
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
11
IU
0
%
Vitamin C
0.002
mg
0
%
Calcium
7
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In the bowl of a stand mixer or a large bowl combine 50 grams of yeast with 1 cup warm water, 1 cup flour and 1 cup sugar. Wait until it froths -- about 10 minutes. (This is a perfect opportunity to call an elderly friend or relative.)
- Add 2 cups water, 1 cup oil, 3 eggs, and about half the flour. Mix using the dough hook on your mixer, or your hands.
- Add 3 tablespoons salt and the remaining flour. Keep mixing until it forms into a ball and continue kneading until the dough is smooth and not sticky.
- Set aside dough and let rise for at least 3 hours or until the dough doubles in size.
- Punch the dough down and then let it rise again for about 1 hour.
- Take the piece of dough that you will be separating and consecrating as challah. Say the blessing and dispose of it as directed. Download our guide for detailed instructions. Make use of the holiness of the moment to say some prayers.
- To shape the challah, roll into braids, knot into rolls, or shape any way you wish.
- Let the twisted loaves rise for about 30 minutes, then place onto baking pans lightly sprinkled with cinnamon or za’atar if going savory. Brush with egg yolk diluted with water, and sprinkle with sesame seeds.
- Preheat oven to 375℉. Bake for 10 minutes, lower temperature to 350℉ and bake another 30-45 minutes depending on size. Challah is done when they are golden brown and sound hollow when tapped.
Notes
If you like savory challah, you might want to add a mixture of fried onions, garlic and/or olives at the end of step 3. In this case sprinkle with zaatar rather than cinnamon, and reduce the sugar by half or even less according to taste. Don't eliminate the sugar completely, or else the dough will be heavy (the sugar activates the yeast).
you did not state how many challahs can be made with this recipe
It will make around 8 regular loaves of challah or 5 large loaves