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Parve
Easy
3 Hours
Diets 
Warm, fluffy, and sweet, this delicious and rich heimish Egg Challah recipe is a family favorite Shabbas treat. Follow the steps to get braided perfection, every time!
4 teaspoons Gefen Dry Yeast
1 tablespoon sugar (for yeast proofing) + 1/2 cup
1/2 cup + 2 tablespoons oil, such as Gefen Canola Oil
3 whole eggs + 2 yolks
1 cup seltzer
1 cup warm water
8 cups Glicks High-Gluten Flour
2 and 1/2 teaspoons Gefen Salt
1 egg yolk
1 teaspoon sugar
1 teaspoon water
Proof the yeast by dissolving it with 1/2 cup of the warm water with a tablespoon of sugar in a large mixing bowl until foamy.
Stir in the oil and eggs with the remaining sugar. Gradually add the flour one cup at a time. Add the remaining liquids and salt. Mix for five to 10 minutes to make a soft dough.
Let the dough rise until doubled in size, about an hour.
Divide the dough accordingly (yields two large challahs or four medium challahs) braid as you like. Place the challah on a lined cookie sheet with enough space for them to rise and bake. Brush with egg wash mixture and cover loosely with a towel and let rise for 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Brush the challah again with the egg wash and sprinkle sesame seeds. Bake for 45 to 50 minutes.
Sponsored by Gefen
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Can you explain how to adjust the ingredients if one wants to take chsllah?
Double the recipe to take challah with a bracha.
So so good! True hit
How many pounds is this dough? Can I take challah from this dough?
This is less than 3 lbs. I think you can take challah without a bracha.
If I want to make this recipe but with 16 cups of flour ( 2 kg)so I can do הפרשת חלה – should I also just double all the rest of ingredients?