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Recipe by Charlene Aminoff

Charlene’s Ultimate Challah Recipe

Parve Parve
Easy Easy
6 Servings
Allergens
2 Hours, 30 Minutes
Diets

Ingredients

Challah

  • 1 cup vegetable oil, such as Gefen

  • 3 tablespoons Gefen Yeast

  • 4 warmish/almost-hot cups of water

Directions

1.

First, mix the yeast, warm/hot water and sugar in a bowl. Let forth/bubble for at least 10 to 15 minutes, preferably somewhere warm.

2.

Add in the oil and eggs. Mix.

3.

Add the full five-pound bag of flour. Mix.

4.

Add salt last. Mix.

5.

Mix (or knead) very well, all the while davening and not hearing or speaking Lashon Hara.

6.

Cover bowl with saran wrap. Let rise for one hour (somewhere warm, like by a fireplace or near the kitchen stove). Punch down and let rise again for an additional hour.

7.

Connect N,S, E, and W and take challah as you usually do. Double wrap the ball and burn it, or discard.

8.

Braid as desired. Let rise for another 45 minutes. Egg wash with one egg. Top with desired toppings.

9.

Preheat oven to 350 degrees Fahrenheit. Bake Challah in the oven for 25-30 minutes or until you like how the top AND bottom of the challah look.

10.

Tizku L’Mitzvot! May all your tefillot be answered l’tova and may your Challah taste as delicious as the Maan in the midbar!

About

This recipe was distributed at the Kosher.com Challah Bake 2024. Download and print a recipe + Nishmas prayer card to keep on hand for when you do hafrashat challah.

Charlene's Ultimate Challah Recipe

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Kaufman
Kaufman
16 days ago

are you from gallys wigs

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Malka Kellerman
Malka Kellerman
25 days ago

Challah was delicious!

Chava
Chava
25 days ago

Thank You!!!! looks amazing

19miriama@gmail.com
19miriama@gmail.com
25 days ago

Looks yum!