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Traditional Challah

 

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Traditional Challah
 

 

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Recipe

Traditional Challah

My grandmother's original recipe said "8 hands flour", "1/2 hand sugar." Like that. I worked it out and this is truly wonderful bread. It makes one large loaf, which I advise making because there's never enough! (But you can make this into two smaller loaves or halve the recipe). You can make the challah in a food processor (half or whole recipe depending on the size of the machine).

Times

  • Prep Time : 30 minutes plus resting time min
  • Cook Time : 22-30 minutes min
  • Ready Time : 52 min

Servings

1 large challah

Ingredients

  • 2 packages active dry yeast
  • 1/2 cup warm water (105-110 degrees)
  • 1/2 cup Sugar
  • 8-8-1/2 cups All purpose flour
  • 1 tablespoon salt
  • 5 large eggs
  • 3 tablespoons vegetable oil
  • 1-1/2 cups lukewarm water
  • 1 teaspoon water

Directions

Preparation

1 Preheat the oven to 350 degrees. In a small bowl, mix the yeast, 1/2 cup warm water, 1/2 teaspoon of the sugar and a pinch of flour. Stir, set aside and let rest for 5 minutes or until the mixture is bubbly.
2 In a bowl of an electric mixer, combine 7-1/2 cups flour with the remaining sugar and salt. In a small bowl, mix 4 of the eggs, the vegetable oil and the lukewarm water.
3 Add to the flour mixture. Add the yeast mixture. Blend ingredients thoroughly. Using the kneading hook, knead for 4-5 minutes or until the dough is smooth and elastic, adding more flour as necessary to make sure the dough is not sticky.
4 Cover the bowl of dough and put it in a warm place to rise for about 1-1/2 hours or until doubled in bulk. Punch down the dough, cover the bowl and let rise again for 30-40 minutes or until doubled.
5 Remove the dough to a floured surface. Cut dough in 3 or 6 pieces for each of either one large or 2 smaller loaves. Make long strands out of the pieces. Braid the strands. Place the braided dough on a lightly greased cookie sheet.
6 Beat the last egg with the teaspoon of water. Brush this over the surface of the bread. Let rise again for 30 minutes.
7 Bake for about 30 minutes for large loaf, 22-25 minutes for smaller ones (they should be firm and golden brown).

Special instructions

My grandmother’s original recipe said “8 hands flour”, “1/2 hand sugar.” Like that. I worked it out and this is truly wonderful bread. It makes one large loaf, which I advise making because there’s never enough! (But you can make this into two smaller loaves or halve the recipe). You can make the challah in a food processor (half or whole recipe depending on the size of the machine).

About Ronnie Fein

avatar

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

 

comments

 

2 Responses to Traditional Challah

  1. avatar says: aspindell

    Great recipe. Easy to follow and the challah came out great. I made two large challahs. Next time I will do 3-4 small-medium ones. Yum!

  2. So glad you liked it! My grandma is smiling.

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