Brynie's No-Fail Challah Dough

Brynie Greisman Recipe By
  • Cook & Prep: 2 h 15 m
  • Serving: 32
  • Contains:

There is a minhag the Shabbos after Pesach to bake shlissel challah as a segulah for parnassah. The dough presented below is an absolute pleasure to work with, and even if you decide to use it just for challah, you will be extremely pleased with the results. The challos come out light and fluffy and have the taam of Gan Eden! I also give the option of dividing the dough in four and making some sweet (Glazed Cinnamon Danish, Chocolate Swirl Coffee Cake) or savory (Garlic Knots, Onion Board) treats without investing too much extra time. They all freeze well, too. You can take challah with a brachah according to all opinions, as the dough uses over 6 pounds (3 kg) of flour. Thanks, HDG.

Ingredients (10)

Main ingredients

Start Cooking

Make the Challah

  1. Place yeast, warm water, and sugar in the bowl of a mixer. Cover and proof for 15 minutes.

  2. Add the remaining ingredients except for egg wash in order, adding the oil slowly after the 15th cup of flour, until incorporated into the dough.

  3. Add remainder of the flour and knead until a soft dough forms. Continue kneading for 10 minutes. If necessary, add an additional 1/4 cup oil at the very end.

  4. Place dough in an oiled garbage bag. Tie a knot and let rise for 45 minutes. Punch dough down, take challah, and divide evenly in four.

  5. If using just for challah, shape into large challahs and/or small bilkelech and let rise 30–45 minutes.

  6. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius), brush challahs with egg wash, and bake 35–40 minutes for challah and 25 minutes for bilkelech.

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  • Dvora

    Brynie's No-Fail Challah Dough

    Posted by Dvorkinna |September 26, 2018
    0
  • chaya weber

    Brynie's No-Fail Challah Dough

    spelt

    Can this recipe work with spelt flour?
    Posted by chayabw40 |May 28, 2018
    Replies:
    yittel margaretten
    I am not sure. But I did see a few weeks ago a recipe for spelt challah, i do not remember where i saw it. In one of the weekly magazines. see recipe Spelt Challah • ¼ c. dry yeast • 2 c. warm water • 5 lb. spelt flour • 1 ½ c. sugar • 1 ¼ c. oil • 3 1/3 c. warm water • 2 tbs. salt • 1 egg beaten, for egg wash Mix the yeast and warm water in a large bowl and let sit for a few minutes. Add 2 ½ lb. flour, sugar, oil, and warm water. Mix together. Add the salt, mix and add the remaining flour. Let the dough rise 2 hours, shape and let it rise for another 20 minutes. Preheat oven to 350. Brush the challahs with the egg wash and bake for 10 minutes at 425 and 40 minutes more at 350.
    Posted by yittelm|May 28, 2018
    Chaia Frishman  - Kosher.com Admin
    I don't see why not? What kind of spelt flour? Whole grain? Bleached?.
    Posted by Chaiaadmin|May 28, 2018
    0
  • Chavi H

    Brynie's No-Fail Challah Dough

    Challah Dough

    What do I do if dough still seems dry even with adding the extra 1/4 cup oil? Is there a specific flour brand you recommend for Challah?
    Posted by chavtcha |April 11, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Brynie says: I use 80% we flour. They sell Rubinfeld in US. I wd never add oil if dough is dry! Water!!!! I use a diff brand n/a in US. But Rubinfeld is superior.
    Posted by Chaiaadmin|April 12, 2018
    0
  • dina

    Brynie's No-Fail Challah Dough

    Whole wheat and eggs

    You mention using whole wheat flour, what percentage whole wheat flour do you recommend? All 100% or some 80% whole wheat? Also what size eggs do you use? Thanks!
    Posted by dinabiderman |May 14, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    The difference between the whole wheat flour and the regular is one cup. So should you choose to do a mixture, start with 19 cups and add a drop till 20 cups if mixture is sticky. Eggs are usually your typical large eggs.
    Posted by Chaiaadmin|May 15, 2017
    2
  • Rivka Adler

    Brynie's No-Fail Challah Dough

    how to make this recipe?

    How do i make this recipe in my bosch? is 6 pounds not too heavy for it?
    Posted by rifki1992 |January 29, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I posed your question to our resident yeast expert (or mine I should say, I always ask her these questions) Brynie Greisman.. She also happened to write this recipe. Look at that! She said that you can use a Bosch for 6 pounds. If you have trouble let me know and I will ask about an alternative solution.
    Posted by Chaiaadmin|January 30, 2017
    Michal Frischman - Kosher.com Admin
    My challos are currently rising and the recipe fit into my bosch beautifully!
    Posted by michalf|April 21, 2017
    0
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  • chaya weber

    Brynie's No-Fail Challah Dough

    spelt

    Can this recipe work with spelt flour?
    Posted by chayabw40 |May 28, 2018
    Replies:
    yittel margaretten
    I am not sure. But I did see a few weeks ago a recipe for spelt challah, i do not remember where i saw it. In one of the weekly magazines. see recipe Spelt Challah • ¼ c. dry yeast • 2 c. warm water • 5 lb. spelt flour • 1 ½ c. sugar • 1 ¼ c. oil • 3 1/3 c. warm water • 2 tbs. salt • 1 egg beaten, for egg wash Mix the yeast and warm water in a large bowl and let sit for a few minutes. Add 2 ½ lb. flour, sugar, oil, and warm water. Mix together. Add the salt, mix and add the remaining flour. Let the dough rise 2 hours, shape and let it rise for another 20 minutes. Preheat oven to 350. Brush the challahs with the egg wash and bake for 10 minutes at 425 and 40 minutes more at 350.
    Posted by yittelm|May 28, 2018
    Chaia Frishman  - Kosher.com Admin
    I don't see why not? What kind of spelt flour? Whole grain? Bleached?.
    Posted by Chaiaadmin|May 28, 2018
    0
  • Chavi H

    Brynie's No-Fail Challah Dough

    Challah Dough

    What do I do if dough still seems dry even with adding the extra 1/4 cup oil? Is there a specific flour brand you recommend for Challah?
    Posted by chavtcha |April 11, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Brynie says: I use 80% we flour. They sell Rubinfeld in US. I wd never add oil if dough is dry! Water!!!! I use a diff brand n/a in US. But Rubinfeld is superior.
    Posted by Chaiaadmin|April 12, 2018
    0
  • dina

    Brynie's No-Fail Challah Dough

    Whole wheat and eggs

    You mention using whole wheat flour, what percentage whole wheat flour do you recommend? All 100% or some 80% whole wheat? Also what size eggs do you use? Thanks!
    Posted by dinabiderman |May 14, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    The difference between the whole wheat flour and the regular is one cup. So should you choose to do a mixture, start with 19 cups and add a drop till 20 cups if mixture is sticky. Eggs are usually your typical large eggs.
    Posted by Chaiaadmin|May 15, 2017
    2

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