This is the best water challah I've ever tasted.
The best part is, whether you prefer egg/water challah, you really enjoy this.
When I have more challah dough than I'll need for shabbos, I roll some out to form a big rectangle, spread on sauce, spices and cheese. Roll like a jelly roll, and roll like a snake into a round pan. Bake. I serve it for friday lunch. Like a pizza challah.
4 cup warm/hot water
2 Tbsp yeast
1Â½ cup sugar
Â½ cup oil
1Â½ Tbsp kosher salt
12 cup flour
1 egg (optional (for top)
- sesame seeds, poppy seeds, or other spices (optional)
Put yeast and sugar in bowl.
Add water and stir.
Look out for bubbling.
Add the rest of the ingredients. Mix.
Place in warm area to rise until double.
Preheat oven to 325
This recipe is large enough for a bracha. Make a bracha, take off a piece the size of kezayis and take a moment to ask Hashem for whatever you want.
Shape your challah.
Place on a greased baking pan.
Brush with egg.
Let it rise until double.
Then brush again with egg.
Sprinkle with seeds or spices.
Place in oven and bake.
Large challah needs about 35 minutes.
Small rolls need about 15 minutes.
Optional: Instead of rising a second time on the counter, you can proof it as follows:
Preheat oven to 200.
As soon as challah is shaped and brushed, Place into oven, close, then turn OFF.
Wait 10 minutes.
Without opening oven, turn back on to 325 and back as usual.