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Challah

Challah

Challah

 challah

5 lbs of flour

4 Tbsp dry yeast

3 3/4 cups warm water

6 eggs

2 cups sugar

1 cup oil

2 Tbsp salt

 

1. Place the yeast in water and set aside until the yeast is activated - it will begin to bubble and looks frothy.

2. In a big bowl pour half the amount of flour and make a "well." This means pushing all the flour to the sides of the bowl and leaving an empty well in the middle of the bowl. 

3. Place your eggs, sugar, oil and salt in the well.

4. Gently stir and add the yeast.

5. Add remaining flour gradually while kneading until dough is firm and not sticky. This stage may take a while until you can roll the dough into one ball.

6. Brush some oil on the dough and cover with a towel. Allow to rise in a warm place for 2 hours. Punch down after 1 hour.

7. Before braiding the dough, remember to set aside a fist full (about the size of an egg) and make the blessing:

Baruch Atto Ado-noi Elo-henu Melech Ha-Olam Asher Kideshanu BMitzvotav Vtzivanu Lehafrish Challah.

Blessed are Thou, King of the Universe, Who has sanctified us with His commandments, and has commanded us to separate Challah.

8. After braiding the dough, brush the Challah with egg. and any optional topping such as sesame seeds, poppy seeds, sweet crumble, fried onions....

Allow to rise again in a warm place for 1 hour.

9. Bake at 350 F for about 25-35 minutes or until Challah looks brown.

 

 

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