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Recipe by Bracha Waintman

Bubby Norman’s Challah

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Bubby Norman’s Challah
Parve Parve
Easy Easy
24 Servings
Allergens

Contains

- Gluten - Wheat - Egg
3 Hours
Diets
- Vegetarian - Pescatarian

The wheat germ in this challah gives it a slightly whole-wheat texture. For a regular white challah dough, omit the wheat germ and replace it with an equal amount of white flour.   Yield: 3 large or 6 medium challahs

Ingredients

Bubby Norman’s Challah

  • 2 and 1/4 tablespoons Gefen Yeast

  • 2 and 3/4 cups very warm water, divided

  • 1/2 cup sugar, divided

  • 9 cups Mishpacha Flour

  • 1/4 cup wheat germ

  • 1 and 1/2 tablespoons salt

  • 1/3 cup oil

  • 2 eggs for dough, plus 1 for egg wash

  • poppy seeds

Directions

Prepare Bubby Norman’s Challah

1.

In a small bowl, dissolve yeast in 1/4 cup water with a pinch of sugar.

2.

In a large mixing bowl, make a well with the flour. Add wheat germ. Add sugar, salt, oil, water, and two beaten eggs. When yeast mixture is activated, add it to the well. Knead until well combined.

3.

Let dough rise, covered, for at least one hour. Punch it down and form loaves. (Remember to do hafrashat challah.)

4.

Preheat oven to 350 degrees Fahrenheit.

5.

Let dough rise another 30 minutes.

6.

Brush lightly with one beaten egg and sprinkle with poppy seeds.

7.

Bake for 35–45 minutes.

About

Styling and photography by Chana Rivky Klein www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

Bracha Waintman challah classic Jewish foods traditional wheat germ
Bubby Norman’s Challah

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