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Challah I

Challah I


1 tsp. sugar
1/2 cup warm water
1 pkg. yeast
1/2 cup oil
1/2 cup warm water
1/4 cup sugar
2 tsp. salt
2 eggs
3 1/2 to 4 cups flour
poppy or sesame seeds
1 egg beaten with 1 tsp. water

Dissolve sugar in 1/2 cup warm water in a large mixing bowl which has first been rinsed with hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.

Combine with oil, warm water, sugar, salt, eggs and half of the flour. Beat well. Stir in remaining flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.

Round up in a greased bowl. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours. Punch down, cover and let rise again until double, about 45 minutes.

Divide dough into 3 equal parts. (If you want to make 2 smaller challahs, first divide dough in half, then divide each half into 3 equal parts.) Shape into strands. Place on a lightly greased baking sheet and braid loosely. Fasten ends securely. Cover with a damp cloth and let rise until double. Brush with beaten egg yolk and sprinkle with seeds. Bake at 400°F for 30 minutes, until golden brown. (If making 2 smaller challahs, baking time will be about 25 minutes.)

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Carla Bassett Fairbanks May 26, 2017

I've been using this recipe but I've been mixing flours, some spelt, some whole wheat and just a little organic white flour to make it easier to braid, but I'm terrible at this whole thing, but this recipe is perfect, its very forgiving of mistakes, can be corrected later on. Thank you for posting this. Reply

Chana wold Teaneck April 27, 2017

Can we make the dough and bake it and braid it in the oven? Reply

Anonymous uk October 1, 2016

challar what flour do you recommend ?? ie : strong bread flour or self raising ?? Reply

John Sash Olean, MO. March 12, 2016

Thank you so much. I'm not Jewish and I brought challah to a Jewish temple and I was so proud of my challah. I didn't know it wasn't supposed to have milk in it. We had a good laugh and nobody ate it in the blessing, but did eat it later. I can't wait to get back and tell them some challah is made with milk, but I will be sure to tell everyone if I use milk. Reply

Molly USA February 8, 2016

This is delicious! I used half white and half wheat and it is still light in texture. Thank you for sharing the recipe. Reply

Anonymous USA January 12, 2016

Milk isn't used in challah, so that it can be eaten with the meat dishes that are traditionally served on Shabbat. There are other challah recipes on the web that include milk, but if you choose to use one of those please tell any guests to whom you might serve it that you've done so. Reply

marivic toronto December 5, 2015

is it possible to use fresh milk?if so how much of milk i can use? thanks Reply

Samantha Leon November 25, 2015

To Aaron You can use Splenda as long as you get the big bulky pouch. The tiny little packets just won't cut it. Reply

Loretta USA October 6, 2015

can I make this bread in a bread machine? Reply

Aaron October 4, 2015

I am a diabetic. I know I need the sugar for the yeast but can I use splendor in place of the 1/4 cup of sugar called for in this recipe Reply

Tami Colorado August 19, 2015

I made this recipe for my first Shabbot last week. What a great recipe!! It reminded me of kings Hawaiian rolls. I added an additional egg yolk and 1/2 cup more flour to compensate for the yolk. I guessed the salt was kosher salt, regular salt would probably make it too salty. My yeast is outdated by 5 mos but has been in the fridge unopened since I bought it. No problems with rising the dough. Thanks for the great recipe! Shalom. Reply

Chana Benjaminson via August 13, 2015

Challah on Thursday There is nothing wrong with baking the challah on Thursday. I do it often, in fact I have a batch rising right now. You can freeze them and defrost before Shabbat for extra freshness. Reply

Julie Austin August 13, 2015

I Is it wrong to bake the challah on Thursday? Reply

Leeza June 3, 2015

Was this supposed to be real salty because mine was. Reply

Anonymous May 22, 2015

Perfect. Thank you from Idaho. Potato bread? Reply

Heather Wolf California April 24, 2015

I made this last week and it turned out beautifully! I am now going to try to make this each Shabbat. Thanks again for the recipe! Shabbat Shalom :) Reply

Heather Wolf California April 17, 2015

I am making this right now. Thanks for the recipe! Shabbat Shalom from California :) Reply

J.R. Eisenfeld Pittsburgh PA 15217 February 19, 2015

I made the challah followed recipe to the letter but the challah did not rise enough during baking Reply

Anonymous New England November 28, 2014

Made this yesterday Made this yesterday and it came out beautifully. Had to transport it to another location for the feast so possibly that was a factor, but it seemed a little dry and was missing the yeasty flavor that most people associate with home-baked bread.

I'll try it again, maybe cut down on the salt a little. One person said it was "sweet" I don't know about that but I know it had a salty taste and also wasn't risen as much as I'd have liked (although it looked just like the picture above). Never to be deterred after just one shot, I'll try this again. Reply

Tana Miami Beach, Fl October 23, 2014

Challah muast be taken if you wish to make a kosher in larger quantities ie 18 cups of flour or more for challah. To do this cut off a tithe andn burn it ton symbolize the bread that was given to9 then Kohanim in the days o9f the Temple in Jerusaloem. Another option to fulfill this mitzvah is to give Tzedakah before lighting Shabbat or holiday lights. Reply

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