Classic Challah

  
I learned how to make challah at last night’s @shabbosproject #challahbake in Brooklyn. Turns out it’s ridiculously easy to make. The braiding part is confusing though, so I’m not even going to try to explain. YouTube.

This recipe will make a lot of challah (3 or more challahs, depending on how large you want them to be), but you can always freeze the dough if you don’t want to bake immediately. I learned last night that one can only say the blessing over the challah dough if it uses 5 lbs of flour.

Ingredients:

  • 4 cups warm water
  • 1.5 cups sugar
  • 3 x .25oz packets dry yeast
  • 2 tbsp salt
  • 2 eggs + 1 egg yolk, beaten
  • 1 cup vegetable oil
  • 5 lbs all purpose flour
  • Poppy or sesame seeds

Recipe:

  1. Combine water, sugar, and yeast in large bowl. Let sit for 2 minutes.
  2. Add salt, eggs, oil, and flour.
  3. Knead for 5 minutes until dough comes together in a ball and is not sticky.
  4. Cover dough with a towel and let rise for 1 hour.
  5. Braid challah and let rise for 1 more hour.
  6. Brush top of dough with egg wash (1 egg beaten with 1 tsp water) and sprinkle poppy or sesame seeds over top.
  7. Bake at 350 degrees F until golden brown (about 1 hr)

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