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Delicious Challah


The variations on challah recipes are endless. This comes from my daughter’s friends, the Mirmans. She ate it there last Shabbos and begged me NOT to get the recipe because she’ll eat too much! This recipe only makes 2 challahs but it can be doubled or tripled.

4 teaspoons yeast
1 cup warm water
½ cup sugar
½ cup oil
2 eggs
1 teaspoon salt
4 cups bread flour

Proof yeast in water. Add sugar. When yeast is bubbly, whisky in oil, eggs and salt. Slowly stir in bread flour and knead until smooth and elastic. Drizzle oil in bowl and roll dough in oil. Cover with a damp cloth and let the dough rise for 2 hours. Punch down dough, divide in half and then divide each half into number of braids desired. Braid challah and place on greased baking sheets or in greased loaf or challah pans. (To purchase great challah pans, please go to: http://gourmetkoshercooking.theopenskyproject.com/non-stick-challah-pan.html [1]) Cover again and let rise for 1 hour. Preheat oven to 350 degrees. Bake for about 30 minutes until crust is golden and challah sounds hollow when tapped.