Not To Be Missed Challah

On the Shabbos after Passover there is a widespread custom to bake challah with a key in it. Whoever gets the piece with key will merit a year of financial success. Not that we need any extra incentive to eat homemade challah after a week of matza! Not that we need any extra motivation to eat this delicious challah any time at all! This recipe makes a lot of challah so you can stick the extra (if you have any) in the freezer. (For great challah pans please visit our SHOP).

Not To Be Missed Challah

1/3 cup yeast
5 cups warm water
1-1/2 cups sugar
8 eggs
4 egg yolks
1 cup oil
2 tablespoons salt
12 – 14 cups bread flour

Proof yeast in water. Add sugar. When yeast is bubbly, whisk in eggs, egg yolks, oil and salt. Slowly stir in 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 into 6 to 8 large pieces. Divide each piece into 3 long ropes. Braid challah and place on greased baking sheets or in greased loaf or challah pans.) Cover again and let rise for 1 hour. Preheat oven to 325 degrees. Bake for about 30-40 minutes until crust is golden and challah sounds hollow when tapped.

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