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. 
 
7 teaspoons of dry yeast, 1 cup warm water & 1 tablespoon of sugar.

14 C Flour, 3 tablespoons salt, 1 cup sugar, 4 eggs, 2/3 cup oil & 4 cups warm water 
 
GLAZE: 1 egg, 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.

Hebrew:

Transliteration:

Baruh Ata Adonai Eloheinu Meleh Ha'olam Asher Kidishanu Bemitzvotav Vetzivanu L'Hafrish Challa.


Translation:
Blessed are You, L-rd our G‑d, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.


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.