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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Grandma Hanna's Challah Recipe

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This recipe for Grandma Hanna's Challah is from Goldberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teas. Active dry or instant yeast
1 cup lukewarm water
4 to 4 ½ cups all-purpose flour
¼ cup granulated sugar
2 teaspoons salt
2 large eggs
1 large egg yolk (reserve the white for the egg wash)
¼ cup neutral-flavored vegetable oil
Directions:
Directions:
Dissolve the yeast: Sprinkle the yeast over the water tin a small bowl, and add a healthy pinch of sugar. Stir to dissolve the yeast and let stand until you see a think frothy layer across the top.

Mix the dry ingredients: Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer,

Add the eggs, yolk and oil: Make a well in the center of the flour and add the eggs, egg yolk and oil. Whisk these together to form a slurry.

Mix to form a shaggy dough: Pour the yeast mixture over the egg slurry. Mix the yeast, eggs and flour with a long-handled spoon until yo form a shaggy dough that is difficult to mix.

Knead the dough for 6 to 8 minutes, with the dough hook. If the dough is too sticky add flour, a teaspoon at ta time.

Let the dough rise until double about 1.5 to 2 hours.

Separate the dough into ropes. And braid them. Let the braided dough rise again until puffed and pillowy, about an hour.

Brush challah dough with egg white. Twenty minutes before baking, heat the oven to 350.

Bake for about 20 minutes, or until deeply browned.
Cool and eat!
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
3 hours

 

 

 

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