fbpx

Recipe by Mandy Silverman

Mandylicious Traditional Challah Dough, Small Batch Recipe

add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

This is my tried-and-true challah recipe that comes out perfectly every time (and I walk you through common challah-baking-related challenges in this article). It yields 2 loaves, and can even be made in a bread machine.

Ingredients

Mandylicious Traditional Challah Dough

  • 1 and 1/3 cups water

  • 1/3 cup canola oil

  • 4 large egg yolks (see note for vegan variation)

  • 2 teaspoons table salt

  • 4 and 1/4 cups Glicks High Gluten Flour, bread flour, or high protein flour, plus up to an additional 1 to 2 cups if dough is too sticky

  • generous 1/2 cup sugar

  • 1 tablespoon instant yeast (if using active dry yeast, see proofing directions below)

For Egg Wash

  • 1 egg, well beaten

Directions

Prepare the Challah Dough

1.

If using a bread machine, add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle.

2.

If not using a bread machine, combine all the ingredients in a large bowl and knead for five to seven minutes by hand or by using the dough hook in a stand mixer. To reach desired consistency: if sticky, add additional flour, one tablespoon at a time; if dry, add additional water, one tablespoon at a time.

3.

Allow to rise in a large bowl, covered with a towel for one and a half hours. The dough will NOT double in size.

4.

When the dough cycle is complete, remove dough from the bread machine or bowl, and divide into six equal portions. On a floured surface, roll three portions into long ropes, then carefully braid together, then place on a greased loaf pan or greased cookie sheet. Repeat with remaining dough. Cover with a towel and let rise for an additional 20 to 30 minutes. Preheat oven to 350 degrees Fahrenheit.

Prepare the Challah Dough

This recipe can be made by hand, in a mixer or in a bread machine.

To Finish

1.

Brush with an egg wash. (Vegan: use oil, melted margarine, or aquafaba.)

2.

Bake for approximately 25 to 35 minutes or until golden brown.

Notes:

To make vegan: in place of egg yolks, increase water amount to one and 1/2 cups and oil amount to 1/2 cup.

If using active dry yeast: To proof active dry yeast use the same amount (one tablespoon) but add it to 1/3 cup 105-degree-Fahrenheit water and a pinch of sugar, and mix. When it bubbles, the yeast has been activated and can be added to the rest of the ingredients. Use 1/3 cup less water in the rest of the recipe.

About

Sponsored by Glicks

Mandylicious Traditional Challah Dough, Small Batch Recipe

Please log in to rate

Reviews

Subscribe
Notify of
1 Comment
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
bracha versch
bracha versch
2 months ago