I love making Challah every shabbos! And this recipe I've been using forever! I got it from a Hafrashat Challah group, and ever since then, my challahs turn out amazing!
NO! Bread machine required, easy to freeze!
SERVING/YIELD
6 Challahs
PREP TIME
COOK TIME
LEVEL
Easy
BLESSING
Unknown
RECIPE
#10060
INGREDIENTS
2 kg Flour, (Specific for baking about two packages)
2 Tbsp Instatnt Dry Yeast
3 Tbsp Salt (or 4)
1 cup Sugar
5 cup Water, room temp! Not cold nor hot, it will ruin the yeast!
2 cup Oil, veggie or corn or conola
1 Egg, scrambled To be spread over the challah
1 Package of baking sheets
Preheat oven to 350F
In a large bowl, pour in flour, yeast, sugar, and salt. Mix till dry ingredients are evened out.
Pour into mix, 2 cup of water and 1 cup of oil. Mix and knead the ingredients until the water and oil are kneaded in. Then again add 2 cups of water and 1 cup of oil, kneading the dough again. Add the other cup of oil and knead the dough until dough is a bit sticky and there aren't any bits.
Keep kneading the dough in the bowl, or I recommend on a counter until dough is ready to rise.
Place dough back in bowl and pour and brush oil on top of the dough. Cover and seal the bowl in a warm temp room. Tip!: Shut off the pre-heat oven, and place the bowl on the open door of the oven. Let the dough rise for an hour and a half.
Don't forget to do Hafrashat Challah!!!!
Take dough and knead again. Split dough in half (Each half will make 3-5 challas) and spilt one half in to 3 pieces. Each piece will make one challah.
After braiding the challahs. Lay it on a baking tray. Placing a baking sheet under it and spraying it with pam or smear oil.
Brush challah with the eggs. And bake in the oven for 30 mins. Tip!: Every 15 mins, take out challah and brush the light doughy parts with egg.
After the challahs are finished baking, take them out and let them cool for 10-15 mins.
Enjoy!!!!
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