Delicious Sweet Challah

Recipe by Sarah Chana
READY IN: 3hrs 30mins
YIELD: 6-8 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Proof the yeast: Place the 1/2 cup warm water, yeast, 1 tbl sugar in a large glass measuring cup or bowl. Set aside until yeast gets bubbly.
  • In a separate bowl, combine the 2 cups sugar, boiling water, salt, and oil.
  • Crack eggs into large bowl (or your mixer bowl). Add proofed yeast, mix again. Add the sugar/water mixture. Mix thoroughly.
  • Add the flour in batches, incorporating well each time.
  • Knead dough for 10-15 minutes, adding flour as needed until you get that earlobe texture.
  • Place dough in a large bowl (greased), cover with a damp towel and let rise in a warm place for about 2 hours, punching down in the interim.
  • Turn out dough onto floured surface. Separate the piece of dough with the blessing if you make it.
  • Divide dough into 6-7 pieces, and shape into challah according to your favorite style. (You can braid three strands, four strands, six strands -- whatever!).
  • (At this point you can freeze some of the shaped challot to bake later on.).
  • Let rise another 30 minutes or so.
  • Brush each loaf with beaten egg. Sprinkle with seeds.
  • Bake at 350F for about 30 minutes or until it sounds hollow when tapped on the bottom.
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