Directions: |
Directions:* Put 1 tbsp. of dry yeast, 1/3 cup water & 1 tbsp. sugar. The water should be very lukewarm but not boiling. Too hot would kill the yeast.
Set aside and when you see it bubble you know that the yeast is good.
* In a mixing bowl put 1 tbsp. of Kosher salt on the bottom. Add 2/3 cup sugar. Then add 2 lbs. flour (approx. 6.5 cups), 2 eggs. 1/3 cup oil. Add 1-2/3 cups of luke warm water (not boiling). Finally, add the proofed yeast mixture. Begin mixing and then kneading until smooth and elastic dough forms. The dough may be a little sticky, but RESIST adding flour. During the braiding we will sprinkle the ropes with flour. Form dough into a ball and smear with a capful of oil to coat. Cover and let rest and rise for one hour.
* Divide the dough into 2 large or 3 medium Challahs. Divide into 3 ropes, shape and braid to your liking. Spray Pam in the baking pan and place shaped Challah in the pans. Paint the shaped Challah with an egg wash which consists of one beaten egg. You can bake plain or sprinkle with seasame or poppy seeds.
NOTE: Braiding is easy. Just think of braiding hair or look it up on google.
* Let shaped Challah raise again in a warm place until double in bulk (about 2 hours).
* Bake in preheated oven at 350 degrees for about 30 minutes.
* After they are golden brow, remove from the oven and pop Challahs out of the pan. Place on a rack so that the steam can circulate.
Enjoy plain, buttered, best French toast or with your favorite topping. Makes great sandwiches as well.
Challah freezes beautifully. |
Personal
Notes: |
Personal
Notes: This is the Challah my friends and I make on Friday's for Shabbos. We prepare this at our Rebbetzin's house, Chaya Grossbaum. A Rebbetzin is married to a Rabbi. After the bread is braided and waiting for it to double in size, we sit, chit chat and enjoy some of Chaya's baked delicacies (she is the best baker) and learn more about our wonderful Jewish heritage. It's an incredible way to spend Friday mornings. Challah is part of Shabbos. Freshly baked just makes it even more special.
|
This recipe for Absolute Best Challah Bread is from