Challah

Name: Challah
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 9 challah, 4-6 serving(s)
Ingredients: 3 cups room temperature water; 2 1/2 cups boiling water; 3 tablespoons yeast; 1 1/4 cups sugar; 1 1/2 tablespoons salt; 5 lbs flour; 3/4 cup oil

(1)

Recipe by Chef #875852

challah without eggs.

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READY IN: 1hr 10mins

SERVES: 4-6

YIELD: 9 challah

UNITS: US

INGREDIENTS

Nutrition

3

cups room temperature water
2 ¹⁄₂

cups boiling water
3

tablespoons yeast
1 ¹⁄₄

cups sugar
1 ¹⁄₂

tablespoons salt
5

lbs flour
³⁄₄

cup oil

DIRECTIONS

Place flour in a large soup pot or or other large container like a bowl. Boil 2 1/2 cups of water.
Add yeast, salt, sugar to flour.
When water boils, add room temperature water, then the oil then the boiling water.
Mix together until able to lift out and place on counter or other surface.
Kneed dough, but not too much. Just until done.
Coat pot or bowl used to mix with some oil and place kneeded dough in pot to coat one side then turn over.
Place a wet towel over top of pot and let dough rise in a warm place for 30 minutes. DO NOT PUNCH DOWN.
Braid dough into several challahs.
Bake at 350 until done.
May add chocolate chips if special occasion or use this dough to make babaka.

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