Challah (5 pound)

4.6 ( 5 )

Mimi12/15/10

This challah has a crusty outside and fluffy inside and is just so delicious. It is easy to make and always successful. The trick is the order of ingredients and the starting and shutting of the mixer. For the prettiest result bake the challah in a high loaf pan so that it grows now nice and tall.

SERVING/YIELD
6 medium loaves

PREP TIME

20

min

COOK TIME

35

min

LEVEL

Medium

BLESSING
Hamotzi

RECIPE
#432

rachel

INGREDIENTS

5 lb flour (bread flour)

5 cup warm water

3 oz yeast (8 tsp instant dry yeast)

1 cup sugar

1 egg

2 yolks

¼ cup oil

1 Tbsp salt

2 oz margarine

2 eggs (for wash)

- (optional Sesame or Poppy

Put the flour into the mixer and create a well. Crumble the yeast in well and pour sugar over it. Pour warm water over the sugar and let it bubble for a few minutes. If you use dry yeast then the same thing is done.

Without turning on mixer add eggs, yolks and oil. Then mix everything for 2 minutes.

stop mixer, add salt and mix on 2nd speed for an additional 2 minutes.

Stop mixer, add margarine and mix until smooth (about 8 minutes.)

Let dough rise for 1 hour in a warm place, punch dough down and let it rise for an additional 1/2 hour. Shape and let rise until doubled in size in a well greased loaf pan or on a tray.

Beat two eggs and then brush it delicately over the top of the challah. You can top the challah with sesame or poppy. Bake in the oven on 350 until it is golden brown. Bake sure that the bottom is also brown (you might want to turn the challah over to bake the bottom if it is not fully done.)

For metric conversion: Use 2 kilo plus 3 cups flour. And for the yeast use 75 grams fresh or 8 tsp dry. Margarine is 25 grams.

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REVIEWS

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Average user rating from: 5 user(s)

Rating:

4.6 (5)

Yummy !

Rating:

5.0

Reviewed by smartcookie
October 19, 2011

I've been making challah for 28 years and I am on the lookout for something better than the best! So I tried this yesterday l'chvod Hoshana raba seuda and they indeed are heavenly! Fluffy inside and crispy outside. Rewarm straight from freezer on 300^ for 15 minutes. Yummmmmmmmm !

Perfect Challah

Rating:

5.0

Reviewed by CookRight
May 10, 2011

This is one of easiest challah with the best results. Soft, Fluffy and grew nicely. Looked Perfect. The only thing we like is challah a bit saltier. I'm afraid to play around with the challah recipe and add more salt.

Delicious

Rating:

4.0

Reviewed by THERABASH
January 05, 2011

Just baked and they came out really yummy. I added an extra 3/4 cup sugar, cuz I like my Challah sweet.

Rating:

4.0

Reviewed by Broccoli
January 02, 2011

I make this Challah recipe too and it is simply heaven, especially on friday night warm straight off the blech!

This is THEE BEST CHALLAHS

Rating:

5.0

Reviewed by rachel
December 27, 2010

This is the best challah recipe I have ever tasted. The funny thing about it is that it tastes different by every person who makes it. Everyone adds their own touch.