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Recipe by Yael Dagan

Sweet Challah

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Sweet Challah
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Egg - Sesame - Wheat
5 Hours
Diets
- Vegetarian - Pescatarian

Ingredients

Challah

  • 2 cups warm water

  • 1/2 cup oil

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 2.2 pounds (1 kilo) flour mixed with 2 tablespoons Gefen Dry Yeast

Topping

Directions

Prepare the Challah

1.

Place water, oil, salt, sugar, and flour mixed with yeast and knead well. (Kneading by hand warms the dough.)

2.

Cover with plastic and a towel, and set aside in a warm place until double in volume, about two hours.

3.

Knead again to remove air bubbles. Shape into balls or braid into challahs. Place on a floured sheet and cover. Let rise for another two hours.

4.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

5.

Place rolls or challahs onto Gefen Parchment Paper-lined trays, spacing them evenly.

6.

Brush with beaten egg and sprinkle sesame seeds on top. Bake until brown.

Recipe tags

challah shabbat shabbat meal Shabbos sweet
Sweet Challah

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