Prep 5 mins
Cook 40 mins
This is the perfect kosher bread recipe, perfect for your Friday night meal with the family. It also makes really good French toast. You will fight for the last piece. I guarentee you. This a recipe passed
- 709.77 ml unsifted all-purpose flour
- 236.59 ml warm water (110-115 degrees F.)
- 11.09 ml active dry yeast
- 59.14 ml vegetable oil
- 78.07 ml sugar
- 1 egg (graded large)
- 2.46 ml salt
- 4.92 ml water
- sesame (optional) or poppy seed (optional)
- Into large bowl, measure 2 cups of the flour. Set aside. Into a blender jar,.
- Pour the water, yeast, and remaining cup of flour. Cover and blend at low speed. Uncover and continue blending while adding the oil, sugar, large egg, and salt. Blend until mixture is smooth.
- Pour batter over the reserved flour. Mix thoroughly with a spoon until a ball of dough forms. Place in a lightly greased bowl turning to grease all sides. Cover and let rise in a warm draft-free place for 1 ½ hours or until doubled in bulk. Stir down.
- Shape the dough into challas, braided or unbraided. To shape into 2 small braided challas, divide the dough in half. Divide each part into 3 equal parts. Roll each part into a long coil of even thickness. Pinch together the tops of all 3 pieces. Start to braid by taking the outer right strip and crossing it over the center strip, bringing it to the center. Then take the outer left strip and cross it over the middle strip, bringing it to the center.
- Repeat the procedure by alternately bringing the right strip to the center until all are braided. Pinch the ends together. Tuck the ends in carefully. Transfer the bread to a greased loaf pan, 9 5/8 x 5 ½ x 2 ¾ inches. Repeat with remaining dough. If you choose to make one large challah, use a 9 x 13 x 2-inch baking pan.
- For a round challah, shape the dough round with your cupped hands. Place in greased 9-inch pan (round).
- Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees F.
- Beat the remaining egg with the tablespoon of water just to blend. Brush the top of the breads with the egg wash. Sprinkle sesame or poppy seeds if desired. Bake for about 40 minutes, until breads are well browned and sound hollowed when tapped with knife handle or spoon. Remove to racks to cool.
made this tonight --i used a kitchenaid mixer instead of a blender. Very easy and delicious challah!
the best bread i ever had the most easy way to make this bread thank you, i ate this bread and it was like no other bread i ever tasted in my life
This is an amazing recipe. I made it in my bread machine. The dough came out so light and then once I baked it. Wow so Beatiful and light and fluffy. I made one loaf into french toast so awesome. I did only bake the two loaves for 20 minutes and they came out perfect. Thanks so much for posting.