Originally posted September 17, 2011

Shabbat Challah with Love

Shabbat Challah with Love by Tara

This is the first time I've made challah. For years I've had two challah recipes on my computer. This one is subtitled "A recipe from a hippie girl in my Judaism class" which of course piqued my curiosity. I can't remember who gave it to me. This humongous challah was made with half the recipe. Next time I think I'll make two and give one away (and maybe with my other "Best Challah EVER" recipe). Also, kudos to http://theshiksa.com/ for the tutorial on how to braid challah and also the tip to put more glaze on 20 minutes in. Shabbat Shalom!

Ingredients

  • *Note: halve or quarter the recipe for a smaller challah.
  • DOUGH:
  • 2 packages dry yeast
  • 2 1/2 cups warm water
  • 1/2 cup honey
  • 1 Tbsp. salt
  • 3/4 cup oil
  • 4 eggs
  • 9 cups flour
  • GLAZE:
  • 1 egg yolk, beaten
  • 1 tsp. water
A VERY large challah

Directions

Dissolve yeast in water in a large bowl. Add honey and let stand 2 minutes until yeast foams. Add salt, oil and eggs. Mix well.

Gradually add flour, 2 cups at a time, mixing after each addition. As mixture gets stiff, use floured hands and begin kneading. Knead for 7 minutes, turning dough over often.

Let rise in a greased bowl until doubled in size (more or less), approximately 1 hour. Punch down dough.

Divide dough into thirds and shape as desired (See http://bit.ly/fo6HTq for detailed instructions on this). Place in greased pans or on baking sheet. Let rise again until doubled in size (more or less).

Preheat oven to 375ยบ.

Brush lightly with glaze. Bake for 45 minutes to 1 hour or until brown (optional: after 20 minutes, take out and brush more egg glaze on before returning to oven). Remove from pans. Cool on racks.

Note: Do not let dough rise longer than 1 hour. If unable to shape loaves after first rising, punch down dough and let rise again.

3 hours

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  • commented about 8 years ago

    That looks amazing!!

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