1/49 Photos of Famous Challah
3 hrs 35 mins
Tante B's Note:
Since I've been making these Challah's my family refuses those bought in the Bakery & whenever we're invited for a holiday meal somewhere else, the only request is...please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first--yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!
My Private Note
Units: US | Metric
- 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 vegetable oil
- 1 tablespoon salt
- 1/2 cup sugar
- 2 cups warm water (80 -90)
- 1First measure out all your ingredients.
- 2Now 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).
- 3I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
- 4After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
- 5Mix well (I use the bread hook).
- 6Add egg (already beaten) & oil.
- 7Slowly start mixing in most of the remaining 3 1/2 cups of flour.
- 8The dough will become quite thick.
- 9When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
- 10Add only enough additional flour to make dough manageable.
- 11Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
- 12Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
- 13Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
- 14Now, 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. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
- 15After the 2 hours, turn your dough onto your working surface.
- 16Now comes the forming part.
- 17For Shabbos I always make a 2 level braided challah which looks great & is really easy.
- 18Prepare your baking sheet lining it with parchment paper.
- 19Preheat oven to 375°F.
- 20First, take a large knife & cut the dough in half.
- 21Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
- 22Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
- 23Roll 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.
- 24Place on baking sheet.
- 25Repeat the same for other half.
- 26Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
- 27Repeat same for other third.
- 28Now let the challah rise for 1/2 an hour.
- 29After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
- 30Almost done!
- 31Put in preheated oven & let bake for exactly 25 minutes!
- 32Turn off oven & leave Challahs in for exactly another 10 minutes!
- 33Remove from oven.
- 34Enjoy--you deserve every compliment you get!
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Nutritional Facts for Famous Challah
Serving Size: 1 (845 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 2362.3
- Calories from Fat 576
- Total Fat 64.0 g
- Saturated Fat 9.3 g
- Cholesterol 186.0 mg
- Sodium 3579.1 mg
- Total Carbohydrate 387.1 g
- Dietary Fiber 13.7 g
- Sugars 51.2 g
- Protein 54.3 g