Ingredients: |
Ingredients: 7 tsp dry yeast
3 1/2- 4 cups of warm water
3/4 cup sugar
1 cup sugar
1 1/2 Tbsp salt
5 or 6 lb of Challah Flour
6 eggs
1 cup oil
Pans
Egg and sugar for egging Challah
Any toppings (optional)
Crumbs for Challah:
1 stick margarine, softened
1½ cups sugar
2 cups flour
(smaller amount-2 Tbsp margarine, 6 Tbsp sugar, ½ cup flour)
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Directions: |
Directions:Place yeast, warm water and 3/4 cup sugar in a bowl. mix gently and let it sit until it starts to bubble.
In mixing bowl- with challah hook- put in 1 cup of sugar, salt, flour, 6 eggs slightly beaten with a fork and oil.
Slowly pour the yeast mixture into the mixing bowl.
Gently start the mixer, on low so that it doesn't overflow.
Mix on medium for 10 minutes.
Take out the dough hook, you can leave the dough in the mixing bowl to rise or you can transfer to 9x13 pan. Cover dough
Day time: let dough rise until doubled (approximately 1 1/2-2 hours) with a towel on top of dough
Overnight: Let it rise in the fridge with a damp towel on top
When done rising, punch down the dough.
Separate a piece of challah and make the bracha.
After all dough is in pans, let it rise another half hour, mix some sugar together with egg (sugar shouldn't make it too thick). Egg your doughs, if putting on crumbs then do so now.
Bake on 350 until golden. (start with 30 minutes in oven).
For Crumbs:
Mix all crumb ingredients together by hand. Sprinkle over Challahs before baking
Note:
6 Braid Challahs- each ball should weigh 4oz.
6lbs of dough will make 6 long loaf pan Challahs.
Challah Rolls in 4.75 inch deep round pans should be 4.65oz
8 inch deep round pans (for rosh hashana),did each ball 3.65oz
If you want challahs to rise quicker, you can egg them and put into oven on 220 for 20 minutes, then higher oven to 350 and continue baking.
Tip for easy braiding- wrap surface (counter or table) in saran wrap instead of using a tablecloth. |
This recipe for Challah- Mommys Original Recipe is from