119 Blog

← Return to Blog Home

Challah Recipe

main image


3 1/2 cups all-purpose flour, plus 
3 1/2 cups all-purpose flour 

2 (1/4 ounce) packages dry yeast 
1 egg, beaten 
1/2 cup canola oil 
1 tablespoon salt 
1/2 cup sugar 
2 cups warm water (80 -90) 

1 egg, beaten 
poppy seed (optional) or sesame seed (optional) 

Directions (be prepared...it's long!) 

1 First measure out all your ingredients. 

2 Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist). 

3 I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes. 

4 After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour. 

5 Mix well (I use the bread hook). 

6 Add egg (already beaten) & oil. 

7 Slowly start mixing in most of the remaining 3 1/2 cups of flour. 

8 The dough will become quite thick. 

9 When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute. 

10 Add only enough additional flour to make dough manageable. 

11 Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip. 

12 Place dough into a large oiled bowl turning the dough once so its oiled on all sides. 

13 Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes. 

14 Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. 

15 After the 2 hours, turn your dough onto your working surface. 

16 Now comes the forming part. 

17Prepare your baking sheet lining it with parchment paper. 

18Preheat oven to 375°F. 

19 First, take a large knife & cut the dough in half. 

20Next, from each 1/2 now cut off a third & place the 2 thirds on the side. 

21 Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds. 

22 Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under. 

23 Place on baking sheet. 

24 Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah. 

25 Repeat with the second half of the dough 

26 Now let the challah rise for 1/2 an hour. 

29 After the challah has risen glaze with beaten egg & add poppyseed or sesame if you wish. 

30 Almost done! 

31 Put in preheated oven & let bake for exactly 25 minutes! 

32Turn off oven & leave Challahs in for exactly another 10 minutes! 

33Remove from oven. 

34 Enjoy the bread and the compliments!!!!