Sarah's Famous Challah Recipe

challah


Challah freshly baked from the oven fills the air with the fragrance of Shabbat. Throughout the generations, Jewish women have cherished the tradition of baking challah. 
 
4 tablespoons of dry yeast or 3 Oz fresh yeast 1 cup warm water
1 tablespoon of sugar 14 C Flour (plus 1 C for Kneading)1 cup sugar 4 eggs ¾ cup oil 4 tablespoons salt 4 cups warm water 
 
GLAZE: 1 egg ½ teaspoon of vanilla sugar (optional) Poppy or sesame seeds (optional)
USE: Baking sheets or loaf pans
YIELDS: 5 to 7 loaves
 
Dissolve yeast in 1 cup warm water with 1 tablespoon sugar. Set aside until mixture foams.
 
Place flour in large bowl. Form well in center of flour place salt directly on the flour Add the bubbly yeast mixture directly in the well, immediately pour in the sugar on top of yeast followed by the remaining ingredients, eggs, oil, and water.. Mix with spoon until ingredients are combined. Knead for about 5-10 minutes until dough is smooth and elastic. Add up to an extra cup of flour during the kneading process as necessary.

Cover and let rise in warm place until doubled in bulk, approximately 1-2 hours.

Separate Challah with a blessing.

Shape as desired and place on parchment-lined or lightly greased baking sheets. Let rise again until doubled in size.

Brush with beaten egg to glaze. Sprinkle with poppy or sesame seeds.

Bake at 350˚ for 45-50 minutes or until golden brown.