Excerpted from page 91 of the book "A Taste of Challah" by Tamar Ansh

    8 large, 10 -12 medium, or 45 small challahs







  • TamarAnsh


  • 100 gram fresh yeast or 3 Tbsp dry yeast

  • 1¼ cup light brown sugar

  • 5-6 cup warm water

  • 14 cup flour/ 2 kilo very finely ground whole wheat flour *

  • 7-8 cup or 1 kilo regular whole wheat flour

  • 1 cup canola oil, or up to 1½ cups if the dough is too stiff

  • 3 eggs

  • 1½ Tbsp salt

  • 2 eggs for glazing

  • - seeds for sprinkling

  1. Place the yeast in the bottom of a large mixing bowl; crumble slightly with your hands.

  2. Pour 1/4 cup of the sugar on top of the yeast. Add 2 cups warm water to cover it, then cover the bowl and let the yeast proof for 5–8 minutes. Add 13 cups of the flour, the oil, the rest of the sugar, and eggs.

  3. Start to mix while adding in another 3 cups of water. Add in the salt and continue to knead. It should resemble a thick batter at this point.

  4. Turn off the mixer and cover the bowl again.

  5. Let the mixture rest for 10 minutes. Turn the mixer back on and slowly add the remaining flour while mixing and adding in water at the same time until a smooth, slightly sticky dough is formed.

  6. This can be done by hand as well as by mixer. Keep kneading until the dough is uniformly mixed. Add small amounts of water and oil as needed until the dough is soft and pliable, but neither too dry nor too wet.<br />

  7. {NOTE: If your mixer is too small to hold this amount at one time, divide the recipe in half and only do half at a time. Afterwards you may combine both smaller doughs to make one large dough and then take challah off with a blessing. }<br />

  8. When done, separate challah with a brachah. Then transfer the dough to a very large, oiled bowl to rise, covered with plastic and a towel, for 45 minutes to an hour.

  9. If the shaping will be done only much later on in the day or the next morning, grease your hands with oil, pat the dough all over and place it in a large garbage bag. Remove all air and seal it on top with a strong knot.

  10. Place the dough in the fridge until ready for shaping.

  11. Punch the dough down and then shape and bake as directed for regular white challahs.

  12. Allow the shaped loaves to rise for 40 minutes or until they have doubled in bulk. Preheat the oven to 375°F / 190°C while you prepare the challahs.

  13. Brush the challahs with a beaten egg. Sprinkle on the seeds of choice. Slide the trays into your heated oven and bake until they are uniformly golden brown, about 35 – 40 minutes for larger challahs, less time for small rolls.

  14. Allow them to rest on a wire rack to cool off completely. Then wrap them in good quality freezer bags and freeze until the day of use. To use, defrost several hours before you want to use them, and place them on your challah tray.

  15. * called "meshubash" in Israel.




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5.0   (1)


Reviewed by fishyfish
January 09, 2011

light and fluffy!

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