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Submitted by Yaffa Maynard
You ever want to have delicious homemade challah but find it takes just too long to justify when you have a million other things to take care of before Shabbos? Well, this recipe goes from ingredients to baked challah in just about an hour. The best part? The dough can sit for 10 minutes or 2 hours pre and post braiding so you can braid it when you find the time and bake it when you have a moment.
Ready to increase your Challah challenge? check out our step by step guide on how to make Challah bread2 and 1/4 tablespoons of yeast (equal to 3 packets if using)
1 cup warm water
3/4 cup sugar, divided
1 teaspoon vanilla sugar (can substitute with 1 tablespoon vanilla)
1 scant cup of almond milk or coconut milk
6 tablespoons margarine (can substitute with 4 tablespoons oil)
2 eggs
1 tablespoon kosher salt
1/4 cup honey
6-8 cups flour (depending on weather)
Proof yeast in one cup warm water, 1/4 cup sugar, and vanilla sugar. Let sit for three to four minutes until active.
Put almond milk and margarine in a pan and heat until milk is warm and margarine is soft (you can also microwave about one and 1/2 minutes).
Add milk mixture, eggs, salt, honey, remaining 1/2 cup sugar and four cups flour into mixer (can also do by hand but will take longer) with yeast mixture. Mix, slowly adding remaining flour until it forms a soft, elastic dough.
Knead by hand or in mixer for about four to five minutes. Cover dough in an oil-sprayed bowl and let sit for about 10 minutes.
Remove from bowl, braid challahs and cover challah on baking pans with a towel and let sit about 15-20 minutes until it rises slightly (I usually put in a 175 degree Fahrenheit oven or on the oven top where it’s warm).
Egg wash challahs and bake 20 minutes in a preheated 375 degree Fahrenheit oven.
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