Jamie Geller’s Challah Recipe
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Jamie Geller’s Challah Recipe
Jamie shares her new and improved Challah Recipe
Times
- Prep Time : 1 hour
- Cook Time : 45 - 55 min
- Ready Time : 1 hour, 45 min
Servings
Ingredients
- 2 ounce active dry yeast + 3 tablespoons sugar
- 6 cups warm water, divided
- 4 tablespoons kosher salt
- 1 (6-pound) bag high-gluten flour
- 2 cups sugar
- 4 egg yolks
- 1 1/4 cups canola oil, divided
- 2 whole eggs, lightly beaten
- 1/2 cup sesame seeds
- 1/2 cup poppy seeds
Directions
1. In a medium bowl, dissolve yeast and 3 tablespoons of sugar in 2 cups of warm water, cover loosely with a towel and set aside.
2. Place salt in a huge plastic bowl.
3. Add flour to bowl.
4. Add sugar and egg yolks.
5. Yeast should now have bubbled/foamed and doubled in size, if yeast has not bubbled or does not seem active repeat the process again.
6. Make a well in the middle of the flour mixture and slowly pour yeast and sugar water mixture into the well. Then add the remaining 4 cups of warm water into the well. Make sure the water is not too hot. It should be no warmer than you would use for a baby’s bath.
7. Start kneading ingredients together and add a ½ cup of oil.
8. For the next 10 minutes, knead, adding another ½ cup of oil slowly during that time as needed to create a workable dough. Dough shouldn’t be too sticky and also should not be dry. It should become one cohesive mass.
9. Loosley cover dough with a large kitchen towel and place in a warm spot in your kitchen for 15 minutes.
10. After 15 minutes, lightly oil your hand and knead again for another 5 minutes adding a touch more oil to the dough if necessary. The dough should now be easier to work with and will become smooth and satiny.
11. Rub a little oil over the top and around the dough. Cover bowl with a kitchen towel. Place covered bowl in a medium plastic garbage bag and place open ends of the bag loosely underneath the bowl, trapping in air.
12. Place in a warm spot and let rise for 1 hour or until doubled in size.
13. Punch dough down and knead (lightly oil your hands if necessary), flipping it and releasing any air bubbles. Cover again, using the towel and the bag, and let rise 1 more hour.
14. Lightly oil your hands, and punch down again. With a sharp knife divide dough into 4 equal parts.
11. Liberally spray 4 (9-inch) round baking pans with non-stick cooking spray and set aside.
12. Preheat oven to 375 F.
For Round Challah
13. With lightly oiled hands, place 1 piece of dough on a smooth work surface. Play with the dough a bit, squeezing out any air bubbles. Then roll the dough into a long, thick rope, adding oil as needed to keep it from being too sticky. Don’t use too much oil; a little sticky is fine.
14. Place one end of the rope up against the edge of the prepared pan and coil it, ending in the middle. Set aside
For Pull-Apart Challah
15. With lightly oiled hands, place 1 piece of dough on a smooth work surface. Play with the dough a bit, squeezing out any air bubbles. Separate into 8 equal parts. Roll each part into a round ball, adding oil as needed to keep it from being too sticky. Don’t use too much oil; a little sticky is fine.
16. Place one ball in the middle of the prepared pan and surround with remaining balls. Don’t worry if they don’t touch. They will rise into each other while baking. Set aside.
17. Repeat either method with remaining dough so that you have 4 challahs.
18. Brush challahs with beaten egg and sprinkle with a combination of poppy and sesame seeds.
19. Bake at 375 for 10 minutes and then lower your oven temperature to 350 F and bake for an additional 35 to 45 minutes, until challah tops are dark golden brown.
20. Allow to cool slightly before serving. Serve while still warm. Once the challah has been sliced, you can store the slices in sealable plastic bags for about 4 to 5 days.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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2 ounces of yeast would equal to how much if using a measuring cup?
Two cups sugar, Jaime? I’d be interested in a healthier version.
Hi Susan you could cut the sugar in this recipe but that will cut the flavor, if you are looking for whole wheat, or egg-less, or recipes developed with less sugar check out these http://joyof.kosher.com/?s=challah&post_type=recipe
Hi Chaya 1/4 cup!
I’m confused! My yeast converts 2 oz. into 6 Tbs not 4. Help, which is it?
I made this challah this weekend with half whole wheat flour and it came out amazing.
I also used some of the dough to make these blueberry buns for dessert – http://joyof.kosher.com/recipe/toronto-blueberry-buns/ – the BEST.
Do you mean a 6 lb bag or 5 lb bag of flour? I have never seen a 6lb bag and do not have a food scale although I know that I should. If you do mean a 6lb bag, could you let me know what brand packages flour in that size? Thanks so much. Also, in your Irish Car Bomb Cake, you mentioned that you could not provide us with your buttercream recipe. I was wondering why since I really enjoy your recipes so much.
How about a bread machine recipe?
Hi Sarah – I do mean a 6lb bag. I use Dependable Foods, High Gluten Flour – check out the 6lb bag here: http://www.allinkosher.com/p-33681-dependable-high-gluten-flour-6-lb-parve.aspx. It’s about 4 cups of flour to a pound so you can use a 5lb bag plus 4 cups. And I am SOOOO happy you like my recipes — but the Irish Car Bomb Cake is not mine, it’s from our friend Shira — it’s her buttercream recipe — maybe you can leave her a comment under the cake recipe and coax her into sharing it with the world
Hi Evelyn — I always make 6 pounds so there is really no non-commercial machine out there that can handle the recipe in one batch. That’s why I always felt it was “easier” to just do it by hand all together. I will look into working on a smaller amount for a bread machine as soon as I have the chance.
Hi jamie! I thought I might have asked you this already but I don’t see my question posted , So I’ll ask it again. I was wondering if you have a recipe for sweet crumb topping for challah. Someone gave me challah with crumbs on it for Shalach manos and I didnt wash on it because I thought it was cake, it looked,smelled, and tasted so good! If you have a recipe for that, that would be awesome! Thanks!
hi Zahava – you did ask and I did answer – lol – we had a little technology glitch, Ok so I am SO in love with the crumb topping. My friend just made me a crumb topping challah after I had my baby. I must get the exact recipe for you but in the meantime this topping would also work well: http://www.joyofkosher.com/recipe/cran-apple-crunch-kugel-2/
please let us know how it you like it.
Thanks Jamie! I actually started using a babka topping- equal parts powdered sugar and flour and oil added until crumbly(a little water can sub for some of the oil)
Hi Jamie — first of all, yours is my favorite cookbook. I’m just making your challah recipe now for the first time — it’s baking and smells delicious. Just a note — I’m assuming this cookbook was written for Jewish women, you should put somewhere in the instructions that one should “take challah” with a bracha, as soon as the dough is ready to rise. There are websites that can tell people how, if they’re not sure, but it’s important to have there, as it’s a big mitzvah.
THANK YOU THANK YOU THANK YOU ROCHEL! I am so appreciative of your support! You do make a good point about taking challah – we do address it in this video http://www.youtube.com/user/joyofkosher#p/u/19/LCkbhbkJmPk and in this post http://www.joyofkosher.com/2011/08/what-is-hafrashat-challah-separating-the-challah/. It’s a beautiful mitzvah! Thank you for bringing it to the forefront in the comments here.
Hi Jamie,
Thanks for your wondelful magazines, I love them. i could spend hours in the kitchen. I enjoy trying out new recipes. Well three weeks ago I saw the challah video and I decided to try it. Since my last recipe I tryed came out bad I told myself why go through the hassle. Well i tryed your reicpe and boy was it a hit, just like you said. Everyone in my house could not stop eating it. So my aunt bought me a bag of sifted flour not aware that I had made a batch last week, and I decided to make it again. This time all my sister-in-law and neices ate it to the last drop. Thanks again.
Fay! YAY! I really appreciate that you took the time to write in the comments here. Thank you. And so happy you all are loving it!
i usually only see 5 lb bags of flour..and i havent seen ” high gluten ” written on it..where can you get that in los angeles….?? thank you
Hi Hadas — where are you writing from? In Monsey, Far Rockaway and the 5 Towns (most likely Queens and Brooklyn too) you can easily find the “dependable” brand of high gluten flour in 5, 6 and 7 pound bags – check it out here: http://www.allinkosher.com/p-33681-dependable-high-gluten-flour-6-lb-parve.aspx
Thanks you make me feel that baking is
enjoyable
Kosher vitamins
http://thehealthyway.myshaklee.com/us/en/products.php?sku=20141
Jamie, I can’t find high gluten flour =- will bread flour work, or can I add gluten to regular flour? If so, how much gluten would I add?
Thanks,
Sheryl
PS Awesome Website!
Thank you Sheryl SO much! So glad you are enjoying JoK.com. Where are you writing from? Bread flour would work but gluten adds stickiness and sponginess to dough so high gluten will give you a better consistency/much lighter and fluffier challah/bread. I haven’t actually experimented with adding gluten to flour so I can’t advise you there but you could try looking for “bread machine flour” which is the same as high-gluten flour. Or if you want to order it online try this link http://www.allinkosher.com/p-33681-dependable-high-gluten-flour-6-lb-parve.aspx. Good luck!
Hi Jamie,
Thanks for responding so quickly. I’ll look for bread machine flour. Maybe I’ll have better luck with that. I’m in GA and the shipping on the flour that you suggested in that website is over $15.!!
Hi Jamie! first of all, I love your recipes. I followed your video the first time I made deli roll and all my friends wanted the recipe! Your food is always so pretty. I was wondering if it’s possible to cut all the ingredients in half for this challah recipe or if you think that would ruin the overall recipe? Thanks!
thanks Shira SOOOOOO much. I think you can cut it exactly in half and it should work for you. Also what I do sometimes (if I decide not to make cinnamon buns with the extra dough http://www.joyofkosher.com/recipe/challah-dough-cinnamon-buns-2/) is make all the dough and just before braiding I cut the dough in half, and wrap half in saran wrap and freeze the raw dough. Just make sure you let it defrost at room temperature and that the dough itself is at room temp (and not cold) before you start working with it. Good Luck!
Thats a great idea, thanks so much!
hi i want to know it how much soft?
Dear Jamie,
Thank you so much for sharing this wonderful recipe with the world. My first time baking challah was a spiritual experience it came out amazing!!!
Shabbat Shalom!
Joon!!! thank you thank thank you for taking the time to write. I really appreciate it!
Dear Jamie!
This Challah recipe was DELISH! THANK YOU SO MUCH! I live in Monsey too! Just moved here! Anyways, could you tell me how to braid a challah with six pieces? Thanks again!
Have a good Shabbos!
Oh, Leah, have we got something to help you – watch this video and bookmark it to come back to every time you need a reminder. http://www.joyofkosher.com/2011/08/how-to-make-a-6-braid-challah-part-one/
hi Leah!! hope you like the video. welcome to Monsey!
Hi Jamie,
If I’m making a 6 braided challah, how much time and at what temperature should I cook it?
Assuming you are making 4 large Challahs as the recipe calls for same temp and about the same time maybe 5-10 minutes more – also depends if you are doing in a loaf pan or free form on a baking sheet – loaf pan will need more like 10 -15 minutes more than recipe above and baking sheet about 5 to 10 minutes more than recipe above.
Dear Jamie,
I did this recipe with my sister and it worked wonderfully, it is such a great recipe.
However, I did it by myself twice already and every time the last two chalot waiting to go in the oven lose their shape, and ‘melt’. What am I doing wrong?
hi Irit – it’s most probably the heat — are they too close to the oven or sitting over the counter with a dishwasher on underneath? if you make them in pans as opposed to on a baking sheet the pans will help hold their shape
Hi Jaime,
I recently made your challah and it came out delicious. My whole family loved it however, the bread was very dense and lacked fluffyness. Is there anything I could do to make it better?
thanks for your time
a few things are possible here — 1. over kneading/working the dough and or 2. rising in a warm place in your kitchen — I keep mine over the dishwasher or in a dark corner by the oven — it should have lots of air bubbles – should be fluffy and light but again the warmth is important for this (did you keep it covered with a towel and in a large loose bag (dark, cozy and warm) for it to rise?
Can I use regular flour with this recipe? I live in Israel and have not seen high gluten flour
yes you can maybe be slightly less fluffy/spongy BUT I made it in Israel using whatever general flour was avail and it came out fantastic still everyone loved it!
tastes like white bread to me…..http://allrecipes.com/recipe/traditional-white-bread/ almost the same ratios, i guess this is sweeter, but prob mass produced white bread is equally as sweet as this dough….. hmmmm… still on the search for the best CHALLAH, ty
Dear Jamie!
You’re such an inspiration. I just love watching your instructional videos. You make food so much fun. Thank you for that. I just made your challah. It was AMAZING!! Simply the best. I also make the garlic knots and cinnamon buns. YUM. All the best and looking forward to more great recipes.
Elisheva
Elisheva! thank you SO SO SO SO SO much. It means so much to me that you took the time to write and that your special Shabbos Challah came out AMAZING! big hugs, J
Hi – this is a large recipe for me, and I alsoneed to “translate” it to Israeli equivalents. Could you please post an equivalent version for someone starting with 1Kilo of flour? (I usually use the Rubinfeld fine ground whole wheat flour, which is about 6.5 cups / kilo, more or less, in case that’s helpful.) Can you give the yeast amount in teaspoons or tablespoons of dry yeast? THANK YOU!!
HI
How many packets of yeast is 2 ounces?
Also was wondering how long i should knead the dough for so it will be light and fluffy…
thanks
Oh my goodness! This challah is AMAZING! I just made a batch for Shabbat and used a 1/4 dough for cinnamon buns – they were to die for!!! Thank you so so much for your recipe’s and video’s! I’m showing my Rebbetzin after Pesach how to make this! lots of love, from your fan in Australia
wow thank you!!!! so great to feel the love from so far!
Hi Jamie,
I love your recipes and videos. I like the way you describe dry ingredients by weight rather than cups. It omes accurate this way.
Hi Jamie,
Your challah looks amazing!! I was hoping to make a smaller batch (but i know how fickle bread can be) do you know if its ok to cut the recipe in half??
Chag sameach!
Hi Jon, in theory it should work – but I have the same reservations as you so I have never done it. Instead what I do, if I want a smaller batch, is just before braiding I separate the dough into two (or four sections), punch it down and then wrap it tightly in saran wrap and then freeze it for later use (garlic knots http://www.joyofkosher.com/recipes/jumbo-garlic-knots/, cinnamon buns http://www.joyofkosher.com/recipes/challah-dough-cinnamon-buns-2/, more challah
. Let us know how you like the recipe.
Jon see below re: halving the recipe – can be done successfully!
Hi Jamie,
I tried this recipe this friday to make my shlisel challah and it came out AMAZING! I have tried many recipes before in the past 14 years but my challah always came out dry or it would get dry by the next day. Your recipe finally helped me figure out how to fix that problem. Yes, high gluten flour really did the trick!! I am so excited! My challah was never as moist and resilient as it came out this time. Thank you!
Btw, to answer Jon’s question. I did cut the recipe in half. I also put 1 T of salt instead of 2 T and it still came out wonderful. Fail proof recipe!!
YAY- I am so happy and thank you for testing and sharing the results of the halved recipe!!!
Hi Jamie,
Can you tell me if fresh and dried yeast are interchangeable, and how the amount of dried yeast in a recipe converts to fresh? I find it much easier to find kosher fresh yeast than the dried variety where I live (in fact, haven’t found the kosher dried yeast yet.)
I just saw your video on youtube, regarding how to make this challah bread. I am going to try it, it looks so yummy. However, that amazing seed mix that you had on the video… is that something you mix yourself or do you buy it? I want to try it, you make it sound oooh so good!