Recipes are at the bottom of the page

Challah 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)

Ingredients

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)

PREPARATION
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 10 minutes.
C. In a large vessel mix together the remaining 4 cups warm water, egg yolks, remaining sugar, salt and stir to dissolve sugar.
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 oil
H. Transfer dough to a bowl, cover with plastic wrap and a cloth, and let sit in a warm place until doubled in size, 1 hour.
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 again.
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 paper.
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 month.
Let cool before freezing. Defrost 3 hours before baking.

 
 




 
 
 
 
 
 
 
 
 

1998© All Rights Reserved
Cuisine Arts Incorporated
Powered by CuisineArts.com