Recipe by Sarah Chana
This recipe came from one of the most impressive souls I have met, the mother of my rabbi, who we all called Bubbie. Since she passed away a few years ago, our entire community still feels the loss of her presence, and miss her terribly. Today I found this recipe that she gave to my friend at her bridal shower about 18 years ago. I can still smell her warm challah in my memory; I can still see her warm smile in my eyes. May the merit of this recipe bring her continued joy in the world of truth....
Top Review by mosma
I have been trying different challah recipes for 4 years and finally I've found a keeper!!! Thank you so much for this recipe--it's perfect! It tastes delicious, it's so easy to make, and the texture was out of this world. I did not need all 5 lbs of flour, so it was more towards the 13 cups than the 15. Thank you Thank you!
- 2 ounces yeast
- 1⁄2 cup warm water
- 3 cups boiling water
- 1 cup oil
- 1 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 3 1⁄2 teaspoons salt
- 4 eggs, beaten
- 13 -15 cups flour (about 5 lbs)
- 1 tablespoon oil
- 1 egg, beaten with
- 1 teaspoon water, and
- 1 teaspoon oil
Directions See How It's Made
- Mix together yeast and 1/2 cup warm water. Set aside.
- In a large bowl, mix together, the boiling water, oil, sugar, vanilla and salt. Let cool to room temperature.
- Once cooled down, add the eggs and the dissolved yeast. Mix well.
- Add the flour, a little at a time, mixing throughout. Knead it well until smooth, adding a little extra water or flour as needed. Then add the extra tbl oil to the bowl, knead more, and it will be very smooth.
- Cover and let rise until doubled, about 45-60 minutes.
- If you take challah with a bracha, do so now.
- Cut into 6 pieces, shape into challah loaves, and place in pans that are greased or covered with parchment paper. Let rise another 30 minutes. Brush each challah with the egg/water/oil mixture.
- Bake at 300 F for 20 minutes, then increase temperature to 350F and bake for another 20 minutes.