- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1/2 cup canola oil
- 1/3 cup sugar
- 1 tablespoon salt
- 4 Eggland's Best Eggs
- 6 to 6-1/2 cups all-purpose flour
- 1 Eggland's Best Egg
- 1 teaspoon cold water
- 1 tablespoon sesame or poppy seeds, optional
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope.
- Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
- Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 30-35 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (16 slices each).
Reviews for Challah(11)
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This is nice and tasty.
Classic flavor. Traditionally, the challah should have 12 braided sections, one for each tribe of Israel.
great recipe would make it again
This is our very own Jewish traditional challah which we eat at the shabbat dinner and shabbat lunch meals. It's delicious and has a very spiritual meaning. I haven't tried this recipe yet but i might still in the future...
I saw this recipe in my TOH Baking Book and decided to try it. My son loved it so much I only had one slice. He used it for sandwiches, soups and just eating while watching TV. I guess this will become a staple in my house. Love the recipe.