Recipe (Large recipe for 6 Challas)
Use 1/2 of the recipe for smaller amount. For Mixer capacity
is 1/2 recipe.
* In this recipe, you can adjust
some of the ingredients such as the sugar and add sweeteners
and other ingredients like honey walnuts, chocolate, raisins
and dry fruit. * Challah is a powerful
woman's mitzvah that brings abundant bracha, (blessings) into
our home. Making challah recipe, it is about much more than
its mixture of flour, sugar, and water.
* You may decide to include personal prayers of your own.
Many women find these thoughts having an important spiritual
effect as they mix ingredients in preparation for the mitzvah
of taking challah.
* Only half of this recipe fits in a bowl of a stand, upright
electric mixer. Use the lowest speed for challah dough.
The blessing for this challah is “Bore Minai Mezonot”.
Blessing for Hamotzi Lechem Min HaAretz is recited of dough
recipe made with few tablespoons and no eggs or sweeteners.
* For best results and best equal heat distribution, bake
the challas on the middle shelve of the oven. Do not bake
challas on multiple shelves simultaneously, therefore make
only ½ of the recipe.* Before baking: When you finished
mixing the dough. Say the following blessing:
BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM
A-SHER KID-SHA-NU B'MITZ-VO-TAV V'TZI-VA-NU L'HAF-RISH CHAL-LAH..
Take of a small handful of dough and place it in the oven
to dry and later discard it covered* Yield: Makes 4 large
challas and 8 rolls (You may want to cut the recipe by half)
3.5 tablespoons yeast
2 tablespoons sugar
5 cups warm water (110 degrees F. Approximately body temperature)
5 pounds bag flour ("Kemach Yashan")
1+1/4 cup sugar
4 egg yolks
1 cup vegetable oil
2 tablespoons kosher salt2 egg yolks, beaten for brushing
Sesame seeds (optional)
A. In large bowl mix 3.5 tablespoons active yeast, 2 tablespoons
sugar and 1 cup warm water
B. Cover with plastic wrap and let sit until foamy. About
C. In a large vessel mix together the remaining 4 cups warm
water, egg yolks, remaining sugar, salt and stir to dissolve
D. Pour the water and egg mixture into the yeast mixture.
E. Add 5 pounds sifted flour to the yeast mixture, and just
before the flour gets absorbed add the oil
F. Mix dough for 10 minutes by hand or by mixer, using the
mixer hook at the lowest speed until dough is smooth. If dough
is sticky sprinkle 1/2 teaspoon of flour to pull dough away
from sides of the bowl.
G. Gather the dough into a large ball, brush lightly with
H. Transfer dough to a bowl, cover with plastic wrap and a
cloth, and let sit in a warm place until doubled in size,
I. Punch down the dough and let rise for another 1/2 hour.
J. Turn out dough onto a clean surface, and punch it down
K. Divide into 5 equal portions. 4 portions for challas and
one portion for rolls.
Shape one portion into three 18" long ropes, leaving
the middle of the rope slightly thicker.
L. Line 17” x 12” sheet pan with parchment paper
and place 3 ropes of dough side by side on the sheet pan and
pinch the ends together.
M. Working with one rope at a time; braid into challas, then
pinch ends together and tuck under. the rest of the challas.
N. Repeat for the remaining challa. Let rise in a warm place
for about 1 hour.
O. The last remaining portion form into Challah rolls. Using
the palm of your hand like a cup and in circular motion form
2" balls. Place them on baking sheet lined with parchment
P. Let sit in a warm place until approximately doubles in
size, about 1 to 1-1/2 hours depends on the surrounding heat.
Q. Preheat oven to 350°. Just before baking the challas,
beat 2 egg yolks and 1Tablespoons water in a small bowl. Working
with one at a time, brush dough with the egg wash and sprinkle
with sesame seeds.
R. Bake first 2 loaves for 30 minutes
and rolls for 20-25 minutes, until browned and sounds hollow
when tapped. Let cool off the baking sheet. Its good to bake
only one shelve of bread at the time.
Do Ahead: Challah can be made one or 2 days ahead in the refrigerator
or keep tightly wrapped and sealed in the freezer up to 1
Let cool before freezing. Defrost 3 hours before baking.