A Yummy Challah Recipe


It is Jewish custom to eat Challah- a special braided bread on Shabbos and Yom Tov to begin any meal. It is a wonderful and delicious tradition.




 I didn't attempt to start baking Challah until I was married for over a year I would say. But ever since I started it has become something that I do most Thursday nights or Friday mornings in preperation for Shabbos.




I started by trying lots of recipes and they just didn't suit what I was looking for so I started playing around with ingredients creating my own recipe. After many failed attempts I finally came to a recipe that we love.



 When I get invited to my parents or my sister for Shabbos they ask me are you going to bring challah? Everyone whos tasted this recipe so far loves it.



I usually try to make a couple of batches and freeze some to eat for the next few Shabbosim since baking Challah takes time and isn't the most easy task.




Also, making only one batch of this means you won't be able to say a bracha.


This recipe is the amount that fits in my mixer which was a gift from a friend (Thanks Mimi T- your the best!! xo) Its always good to make an extra batch and freeze some for next week and that way you can say a bracha!


Here's the recipe:

Yummy Challah:
Makes 3 Large, 4 Medium or 5 Small Challahs.

Ingredients:
9 Cups Flour
2 oz Fresh Yeast (I use gefen or redstar)
2 1/2 Cup Water (Lukewarm)
1 Tbsp. Salt
1 Cup Sugar
1/3 Cup Oil
2 Eggs

To brush on top of Challah:
1 Egg
1 Tsp Honey

Method:
1. Place the 2 oz. yeast, 1 cup of lukewarm water and 1/2 cup of sugar and mix to combine with your fingers in small bowl. Then, Leave the mixture for 10-15 minutes to side to allow the yeast to activate.

2. Meanwhile, place 9 cups of flour, other 1/2 cup sugar and the salt in mixing bowl of mixer and mix to combine these dry ingredients. This can be done out of a mixer but I don't reccomend it since it's a harder dough to work with when using hands.

 3. Add the 1/3 cup of oil and 2 eggs to the dry mixture already in the mixing bowl. Mix the wet ingredients with the dry ingredients.

4. Go back to the yeast once 15 minutes has passed since it was prepared. Pour the mixture into the mixing bowl while it is going but on a low setting.

 5.Then pour in the rest of the water (1 1/2 cups).
(If you see that it is a little too dry you can add a little water and if it seems a little too wet or sticky you can add a little flour.)
 Put mixer on higher setting and once you see a doughey consistency beginning to form and it is mixed properly you are ready for the next step.

6. Take the newly formed dough out of the mixer and kneed with your hands a little bit on a hard surface.

7.Then place the dough back in the mixing bowl or any other large bowl. Cover the entire bowl with a towl and leave it in a warm place where it'll rise best.

8. Let the dough rise for a total of 2 hours/ After the first hour has passed go back and punch it down and cover it back up with the towel letting it rise again. Once the complete 2 hours has passed, the challah dough is ready to be braided.

9.For this amount of flour I make 3 Large, 4 medium or 5 Small Challahs. Put the braided challahs in greased challah pans.

10. Mix 1 egg and 1 tsp. of honey in a small dish. Brush challahs with egg and honey mixture. You can then sprinkle with seeds if you like.

11. Place in oven on 350 for 40-45 minutes. Once golden remove from oven.

Here's the video tutorial:


Enjoy!

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XO. Gigi.
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