One of the three mitzvahs for a Jewish women is… CHALLAH! I enjoy making this recipe, and freezing several portions so we have at least a months worth of challah ready to pull-out and thaw on Friday morning.
Shabbat Challah
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Side
Serves: 2 Large Challah's
Ingredients
- 3½ teaspoons active dry yeast
- 1 tablespoon sugar, plus ½ cup
- ½ cup vegetable oil, more for greasing bowl
- 5 large eggs
- 1 tablespoon salt
- 8 to 8½ cups all-purpose flour
Instructions
- In large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.
- Turn dough onto floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let it rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150-degrees and then turned off. Punch down dough, re-cover and let rise again in a warm place for another 30 minutes.
- Divide up your dough to either bake or freeze. If baking, braid, and beat remaining egg and brush it over your challah. Let rise for another hour.
- Preheat oven to 375-degrees, bake for 18-22 minutes.