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Dvora’s Simple Sweet Challah

 

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Dvora’s Simple Sweet Challah
 

 

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Recipe

Dvora’s Simple Sweet Challah

Times

  • Ready Time : 0 min

Servings

Makes three medium sized challot

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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After making aliyah in 2006, Dvora, a former teacher, reinvented herself as a home baker. A serious obsession with cookie baking blossomed into a reputation for delicious, inventive, and beautiful baked goods. Dvora now runs a successful cake and cookie business and relishes the opportunity to help enhance people's happy occasions. Her husband and four children enjoy the leftovers. To see more of Dvora's desserts, visit the Dvora's Cookie Creations blog.

 

comments

 

18 Responses to Dvora’s Simple Sweet Challah

  1. 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.

  2. avatar says: goodmand

    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!

  3. Thank you so much for the information. Will try it and let you know how it came out.

  4. avatar says: mybobba

    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.

  5. Looks awesome I am going to try this.

  6. avatar says: salipson

    What about adding golden raisins?

    • That would make a great addition, especially for Rosh Hashana. You can add them either when you mix the dough together initially, or after the first rising.

  7. Shalom Dvora,
    I live in South Africa and want to make to make this challah for Rosh Hashana next week. Can I make the dough in my bread machine or will it be too much for the machine to handle? Thanks Vicki

    • Hi, Vicki. This recipe uses about 7 cups of flour. You may want to check your machine’s maximum capacity to see if this recipe will work. Most of my friends who use bread machines use recipes of 4-5 cups of flour. I mix my dough in my stand mixer, but it is not too bad by hand either. Good luck, and Shana Tova!

  8. Hi. Saw the name and I said it must be you. You look great and I can’t believe it’s been so long since you made aliyah. Wishing you and your family a Shana Tova and I can’t wait to try your recipe. Chaya Mushka says hi.

    • Wow! What a fun place for a reunion! Hope all is well with you – Have a Shana Tova, and I hope you enjoy the challah!

  9. avatar says: Batel

    Can the eggs be replaced in the recipe? I have an egg allergy and I’m looking for a new challah recipe.

    • If you omit the eggs, increase the water to about 2 1/4 cups, and you should have a good result (based on a water challah recipe I have enjoyed).

  10. avatar says: Britany

    I make this challah every Shabbos and my family absolutely LOVES it! Thank you ever so much for sharing it!

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