40 Servings
5 Hours, 30 Minutes
Allergens
Submitted by Allison Davidson
This is the recipe I developed for challah for Shabbat. I have tried many different recipes, but after working and tweaking many different times, I have come to a conclusion that is the best I have done. The dough makes between 5-11 challahs depending on the size you make them.
Mix the active dry yeast with the warm water and 2 tbsp of sugar.
While that proofs for 10 minutes, start pouring the other ingredients into a very large bowl.
Once the yeast is proofed, add it to the mixture and knead the dough until it is smooth and there are no more flour pieces (for about 10-15 minutes).
Cover the bowl tightly with tin foil and let the dough rise for 4 hours (or for an hour out and then overnight in the fridge).
Once the dough is risen, take challah.
Preheat oven to 350 degrees Fahrenheit. Put parchment paper into loaf pans or baking sheets.
Then you can start braiding or making pull-apart challah!
Once the challah is finished being braided, you can brush it with your egg wash. Mix together the egg and 1 tbsp of water.
Sprinkle any toppings you want on top of the challah now. (Some of my favorites are below.)
Bake at 350 degrees Fahrenheit for about 30 minutes.
Let cool and cover in aluminum foil for Shabbat!
Notes:
They freeze well.
Variations:
I love to add everything spice on top, roasted garlic inside, pesto inside and on top, roll it in cinnamon and sugar, and a mix of pumpkin and sunflower seeds and oats on top.
