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!

    6 Challahs







  • EAloof


  • 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

  1. Preheat oven to 350F

  2. In a large bowl, pour in flour, yeast, sugar, and salt. Mix till dry ingredients are evened out.

  3. 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.

  4. Keep kneading the dough in the bowl, or I recommend on a counter until dough is ready to rise.

  5. 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.

  6. Don't forget to do Hafrashat Challah!!!!

  7. 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.

  8. After braiding the challahs. Lay it on a baking tray. Placing a baking sheet under it and spraying it with pam or smear oil.

  9. 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.

  10. After the challahs are finished baking, take them out and let them cool for 10-15 mins.




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