Schick Challah

I confess that I have not made this recipe (although I thank the Schicks anyway!) but my daughter who is a very careful cook, promises it’s delicious. Read the instructions carefully; one whole hour of rising time is skipped!

6 packages of yeast (3 ounces of fresh yeast)
Dissolve yeast in 4 cups of warm water and 2 cups of sugar – let proof.
Whisk in: 6 eggs
1½ cups of oil (maybe a drop less)
2 tablespoons salt
Knead until elastic: 5 pounds of flour.
Place in oiled bowl and cover with damp cloth.

Let rise for 2 hours, punch down, and then braid. Cook it for 15 minutes at 250 and for 45 minutes at 400.

8 thoughts on “Schick Challah

  1. How many loaves does this recipe make? How do you feel the flour (high gluten?) should be added?

    Always looking for a good challah recipe…waiting to hear.

    • This makes 4 large or 6 smaller loaves. I like to add the flour around 4 cups at a time until it starts to become smooth and elastic.

  2. I found fresh yeast in 2 oz packages. How should I use that in this recipe? Can I use one whole bar and cut another in half?

    • I actually made it after I posted it and it turned out delicious – very fluffy. I have never made the Kosher Palette one so I can’t compare…

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