- Jewish Learning
Submitted by Chaya L. C.
This challah is both fluffy and dense at the same time, bringing the two most favorite challah textures together in the same bite! Follow these foolproof instructions for the perfect challah every time.
10 tsp. dry yeast
1 and 1/4 c. sugar
5 c. warm water
2 eggs, at room temperature, plus 1 beaten egg (for glazing the challah)
3 T. salt
5 lbs. fresh high gluten flour (I use Gelbstein’s)
Place the warm water, yeast, and sugar in the bowl of a large mixer. Cover and let sit in a warm place until the yeast mixture is puffy. This should take around 10-15 minutes.
Add in the eggs and mix to combine.
Add the oil and mix.
Add salt and 3-4 cups of flour and mix until smooth.
Slowly add in the rest of the flour 1-2 cups at a time, mixing thoroughly after each addition. When the dough is still wet and sticky, add in the salt, and then continue adding in the flour until the bag is empty. Mix for about 10 minutes, until the dough is soft and smooth.
Place dough into a greased challah bowl. Smear oil or spray PAM over the dough and cover with saran wrap. Let rise in a warm place for 1.5 hours.
Cut pieces of dough with a sharp knife. Braid and let rise for another 45 minutes. Smear with beaten egg. Bake until golden. (Time will vary based on the size of your challah.)
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