Dvora’s Simple Sweet Challah
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Dvora’s Simple Sweet Challah
Times
- Ready Time : 0 min
Servings
Ingredients
- I kilo flour, sifted (about 7 cups)
- 50 grams fresh granulated yeast (Shimrit)
- 1 cup sugar
- 1 tablespoon salt
- ½ cup canola oil
- 2 eggs, room temperature
- Up to 2 cups warm water
- Egg wash - 1 egg, lightly beaten with a tablespoon of water
Directions
Empty all the flour into the mixer bowl. Add in yeast and stir well to combine. Mix in the sugar and salt. Add the oil and eggs. Add about 1 1/4 cups of the water. Use the dough hook to mix. After a minute or two, check to see if the mixture seems dry. If so, add a little more water, up to a total of two cups. Scrape down and continue to mix, kneading the dough for about 10 minutes until it is smooth and elastic. You can also do some kneading by hand on a floured surface. Put the dough in a greased bowl, turning to cover all sides. Cover with plastic wrap and set in a warm spot to rise for 2-3 hours, until doubled. Punch down and divide the dough into 3 parts, then divide each part into as many strands as you would like to braid with.
For a round challah, do not re-divide. Lightly flour your work surface, then pat out each piece into a rectangle. Roll each rectangle up jelly roll style into a long snake. Braid or twist as desired. Place each loaf onto a parchment lined pan and cover loosely with a piece of plastic wrap. Let rise 30-60 minutes, then brush with an egg wash of 1 beaten egg and a tablespoon of water. Bake at 350 (180 C)in the lower half of your oven for about 30 minutes until golden brown and baked through. When you tap on the bottom crust, it should sound hollow. Cool on a rack, and enjoy!
NOTE: Challah cannot be taken from this amount of flour. Double or triple, according to your rav, to take challah with a bracha.
Notes for those in the U.S. - 7 cups of flour to a kilo should work, although weighing out 2.2 pounds would be even better. The challah should work with 5 teaspoons of dry yeast, though I think you have to proof it with some of the water and a little of the sugar. But if you use bread machine yeast, you can probably use the same technique of mixing in with the flour without proofing.
For tips on cooking in Israel (substitutions and conversions) check out my article and let me know how else I can help.
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About Dvora Rotter
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Hi, what do you mean by: “Challah cannot be taken from this amount of flour. Double or triple, according to your rav, to take challah with a bracha.”
This refers to the mitzvah of taking challah with a bracha. Because one kilo of flour is not enough for the mitzvah, the recipe needs to be increased to qualify. A rabbinic authority should be consulted to determine how much flour is necessary for taking challah, and how much to make a bracha.
I would like to make this tomorrow, is the 5 tsp of dry yeast the same amount as 50g fresh yeast? if i double the recipe, do i double all the ingredients. thanks.
The 5 teaspoons is the equivalent of the 50 grams fresh, so that should work for you. Double everything if you are doubling the recipe, as the yeast needs the sugar to grow and the salt to regulate that growth. Good luck!
Thank you so much for the information. Will try it and let you know how it came out.
Do you know where I could purchase a wonder pot?
I don’t really know, but I think you might find one in a housewares store near Machane Yehuda. I would think they would be most available in the few weeks before Pesach, when many housewares go on sale and people need that type of thing.
Looks awesome I am going to try this.