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Challah IV (P, TNT)
Source: Self
Yield: 3 challot

8 cups of flour, sifted
1 heaping tablespoon salt
1 cup sugar
2 ounces fresh yeast
3 eggs
1/3 cup oil
1-1/4 cup water

Mix dry ingredients together.

To make yeast put the 2 ounces of crumbled yeast into 1 cup of warm water and a teaspoon of sugar to activate. When foamy add this to the flour mixture. Then add the remaining ingredients.

Mix in Kitchenaid until combined. Makes 3 nice sized challot.

Bake at 400°F for 10 minutes, then take out of oven, egg them and sesame them, then return to 350°F oven for about 35 minutes. They freeze beautifully and are delicious when warmed up just before Shabbat dinner.

I let this dough rise in the mixer, covered with a clean plastic shopping bag over top, so when it grows it has lots of room for expansion, and it keeps in the warmth.

Posted by Denise Levin

Nutritional Info Per Serving: N/A