A tried-and-true recipe for preparing a large batch of traditional challah bread. Yields 8 large challahs.
- Cooking and Prep: 2 h 50 m
- Serves: 70
Prepare the Dough
Sift flour, salt, and baking powder in a large bowl. Set aside. Combine rest of ingredients and let proof about half an hour or until the mixture is very foamy.
Knead dough by hand for 10 minutes or until there is no more flour at the bottom of the bowl. Place in a greased bowl and let rise in a warm place for one hour or until doubled in size.
Shape and Bake
Braid challah, egg, and let rise for half hour.
Egg once more. Place in an oven preheated to 450 degrees for 15 minutes. Lower oven to 350 degrees and continue baking until challahs are brown and no longer heavy. Cool on a cooling rack.