Wednesday, November 5, 2008

Hollah for some Challah!

I didn't used to make challah very often because it was so labor intensive, but that's all changed since I found this extremely easy and foolproof way to make it! A good challah is flaky, light and rich and this recipe fits the bill. Use leftovers (if there are any!) for an overnight french toast casserole for breakfast the next day.

Challah to make you Hollah!

3T of yeast (instant works best-you don't have to proof it in sugar water!)
4C. warm water
2T. salt
1C. vegetable oil (we use coconut oil)
4 eggs
1/2 C. white sugar
12 C. of all purpose flour......yes 12 cups plus more for kneading!

In a large bowl, sprinkle yeast over water and sugar and let stand for 5-10 minutes to proof. You can skip this step if you are using instant yeast. Stir in the salt, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes to stiff to stir, turn it out onto a floured surface and knead for 8-10 minutes. The dough becomes very soft and silky. Add flour as needed during the kneading process to keep the dough from sticking to your hands.

Place dough in a well oiled bowl and cover with a damp towel. Allow to rise until doubled. About and hour to hour and a half depending on your kitchen temp. Look how smooth and silky this dough is! Like a baby's bottom!

After the bread has doubled in bulk. Divide into two pieces for your two loaves. Then divide those pieces into three, four, five or six pieces depending on your braid. Roll your pieces into ropes and braid, tuck under the ends. Here is a really great YouTube video on challah braiding.

Allow your braids to rise for about thirty minutes and brush loaves with this mixture:
One egg, 1/2 tsp of vanilla, 3 T. of water.
Bake for 35 minutes in a 400 degree oven until bread is deep golden brown.

Somebody hollah!


Linda said...

That is the highest rise I have ever seen on a challah! I'll try it.. we've always liked the bread.
Thanks for the recipe.

Marilena said...

that looks good! you should post that recipe in my comment box on my blog, the Catholic Cook:)

here is the url:

JoAnnC. said...

I'll tell you why it's so "loafy", I baked both loaves side by side in my tiny little oven and it caused them to poof up instead of out! Plus, this recipe makes two GINORMOUS loaves-next time I'm going to quarter the dough instead of halve it and make four loaves. Good thing is that this bread freezes well, too! It really is a good bread and we especially like it as grilled paninis and french toast!

rookie cookie said...

Beautiful! The color on that is awesome. Thanks for putting up a tutorial on how to make it. It feels a little more approachable.