Return to Main Recipes Page/Return to Home Page

Challah V (P, TNT)
Source: Jennie Grossinger's "The Art of Jewish Cooking"
Yield: 1 very large or 2 large challot

1 cake or package yeast
2 teaspoons sugar
1-1/4 cups lukewarm water
4-1/2 cups sifted flour
2 teaspoons salt
2 eggs
2 tablespoons salad oil
1 egg yolk
4 tablespoons poppy seeds

Combine the yeast, sugar and 1/4 cup lukewarm water. Let stand 5 minutes.

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water, and the yeast mixture into it. Work into the flour. Knead on a floured surface until smooth and elastic.

Place in a bowl and brush the top with a little oil. Cover with a towel, set in a warm place and let rise 1 hour. Punch down, cover again and let rise until double in bulk.

Divide the dough into three equal parts. Between lightly floured hands roll the dough into three strips of even length. Braid them together and place in a baking pan. Cover with a towel and let rise until double in bulk. Brush with the egg yolk and sprinkle with the poppy seeds.

Bake in a 375°F oven 50 minutes or until browned.

Makes 1 very large challah. If you wish, divide the dough into 6 parts and make two large loaves, or make one loaf and many small rolls. You may also bake the bread in a loaf pan.

Note: 1/8 teaspoon saffron can be dissolved in the water if you like additional flavor and color.

Poster's Notes:
40+ years ago my mother gave me a paperback copy of Jennie Grossinger's "The Art of Jewish Cooking." I have always used her recipe for challah.

It's a tremendously tolerant recipe and, nowadays, when I'm in a rush on Friday (and I'm always in a rush on Friday), I dump the ingredients into my KitchenAid bowl, attach the dough hook and let it go until the dough has a spongy texture. I turn it into an oiled bowl and set it on the stove to rise, punch down, braid, rise again and bake. It always works.

Posted by Marjorie Kessler

Nutritional Info Per Serving: N/A