I haven’t had so much blogging time this week with the upcoming Bar Exam and shigella (uck) running rampant with some little people around here, but I wanted to get this recipe up (like I promised off the weekly menu). Also for Aunt Adena, who’s been bugging emailing me for it for some time (I’m a bit of a procrastinator with emailing recipes- not my strong suit). Anyway, it’s the best challah ever. I’ve tried a lot and this one is the winner! (for now…) Try it even if you’re not a baker. You’ll love that you did this yourself and it comes out so good, you’ll be getting compliments galore!
Ingredients:
3 tbsp dry yeast (as opposed to fresh or cubed)
Dissolved into 2 cups warm water AND 1 cup sugar
Whisk in 3 eggs
Add ¾ cup oil
1 tbsp salt
And 2.5 lbs= 10 cups (white) flour
You will need 1 egg for brushing on at the braiding stage.
Crumb topping (for braiding stage):
All this is approximate but 2 tbsp flour to 1 tbsp oil to 2 tbsp sugar. Add more flour to create consistency you want. Fork all of it together to make it crumbly (not too powdery).
mmmm….Next directions!
Directions:
Let mixture rise in warm spot for 2 hrs. Punch down and (bracha and) braid. Egg brush the challalot then sprinkle crumb topping. Bake at 250 F for 15 minutes and about 45 minutes at 400 F (Since every oven is different, be sure to check your challah after 20 minutes at 400). When challah sounds hollow when tapped, it’s ready.
Close-up
So good!! This may not be whole wheat challah, but this is what challah is all about. It’s amazing!!
Thank you so much to Gourmet Kosher Cooking for posting the Schick family (awesome) challah recipe, which this was adapted from.
What’s your best challah recipe?
