Prep 3 hrs
Cook 1 hr
Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress.
- 8 -9 cups flour
- 3⁄4-1 cup sugar (or ¾ cup honey)
- 1 tablespoon salt
- 1 (2 ounce) package yeast
- 2 1⁄2 cups lukewarm water (, or 2 cups only if using honey)
- 1⁄2 cup oil
- 5 eggs
- Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
- There is no need to dissolve the yeast first.
- Add the water and oil.
- Mix in 4 eggs.
- Beat in another 1 1/2 cups of flour very well.
- Add 4-5 cups of flour, until a very soft dough is formed.
- Knead for about 10 minutes.
- If using the dough hook, knead for about 7 minutes.
- Let rise for 1-2 hours until doubled in size.
- Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
- Decide how many challahs you want, how many strands you want to braid in each.
- Make a dough ball for each strand; roll them into ropes and braid.
- Let rise covered for 1/2-1 hour.
- Beat the remaining egg and brush on the challah.
- Bake in a preheated oven at 325 F (150 C) for 30 minutes.
- Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
- This dough is enough for 4 medium sized challahs.
- You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
- You can add about 1/4 cup of raisins to the dough, but we leave them out.
i made this last night and it was so good that it was gone by morning. mirjam you've done it again!! my husband was thrilled with this recipe as it comes from his homeland. TRY IT!!!!
This bread tasted great and it was easy to make. The only thing we did different was bake it for 40 minutes at 325 degrees. We will make it again.
I am finding that I like my challah to be pretty sweet - I'd probably be inclined to make this one a touch sweeter.