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Dough

  • 5 pounds sifted all-purpose flour
  • 2 ounces fresh yeast
  • 2 tablespoons coarse salt
  • 4 1/4 cups warm water (add an additional 1/4 cup for softer dough)
  • 3/4 cup oil
  • 1 1/3 cups sugar
  • 5 egg yolks

Dissolve the yeast in 1 cup of warm water and add 1 tablespoon of sugar. Allow to activate, which means until you see bubbles rise. In your mixer combine the salt, 2/3 of the flour, oil, sugar, yolks, water and the activated yeast last. Set the machine on medium for 12 minutes. When you see the dough begin to form, add the remaining flour into the mixer and continue mixing.

Transfer the dough to a very large well-greased bowl, cover with plastic and allow to rise in a warm spot for 2 to 3 hours or until double in bulk. (Optional: punch dough down after 1 hour and let rise again)

Separate the challah and make a blessing.

Six-Braided Challah

Divide the dough into 4 parts to make 3 large challahs and 6 small challah rolls. To make a six-braided challah, divide one large part into 6 small sections. Roll each section out to a 12-inch strand. Connect the strands on top and place two strands to the right, two to the center and two to the left. Pull the center left strand up and the center right remains down. Grab the inner center right strand and the inner left strand and pull the outer left strand under. Pull the center left strand up and the center right strand down and then grab the center right strand and the inner right and pull the outer right strand under. Pull the center left strand down and the center right strand up and grab the inner center left and the inner left and pull the outer left strand under. Repeat "down and up and under" until you reach the end. Then take your six strands and tuck them neatly under the challah.

Three-Braided Challah

Divide a large piece of dough into 4 parts. From 3 parts roll out three 12 inch strands. Divide the fourth part into 3 and roll out three small strands. Braid the large strands as if braiding hair until you form your challah. Then braid the smaller strands into a mini challah. Place the mini on top of the larger challah.

After you have formed your challahs allow them to rise for 20 minutes in greased baking dishes. Paint the challahs with beaten eggs and sprinkle with poppy or sesame seeds. Bake in a preheated 400 degree oven for the first 15 minutes then, reduce to 350 degrees for another 30 to 45 minutes.

© Copyright Chabad of West Brighton.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
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Discussion (7)
November 9, 2012
Packet Yeast
Each Rapid Rise Yeast Packet is 1/4 oz or 2.25 teaspoons.
Because a tablespoon is three teaspoons, buy four Yeast Packets to provide 9 teaspoons which is just right for 3 tablespoons. This would match the other ingredient values shown in this recipe.
Zacchariah
Miami, USA
chabadfll.com
July 20, 2011
Challah/diabetic
How would one that is diabetic make challah without the sugar? Can a sugar substitute be placed in the dough instead of pure sugar?
Yardanah Weiss
Bluefield, WV
June 14, 2011
Challah
Can anybody give the recepie of a plain "water challah" No eggs and sugar!
Edith
Toronto, Canada
September 6, 2010
Challah recipe
Thank you so much for this recipe! We have to drive a long way to buy our challah bread, but now we can do it ourselves!
Taschja
Centurion, South Africa
May 6, 2010
packaged yeast
Most packaged yeast is 1/4 oz a packet, (I'm assuming dried yeast here) and each packet is equivalent to .6oz, I use 3 packets with this recipe with good result
Rebecca
Shreveport
March 11, 2010
Yeast
I believe you'd use about 6 tbsp of dried yeast.
Chani Benjaminson, chabad.org
March 10, 2010
How much yeast
If I use the packet of yeast how much do I need to use?
Anonymous
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