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Ingredients
- Glaze:
- 7 cups flour
- 2 packages dry yeast
- 1 egg, beaten
- 1/2 cup vegetable oil
- 1 tbsp salt
- 1/2 cup sugar
- 2 cups warm water
- 1 egg, beaten
- Poppy seeds or sesame seeds, optional
Details
Servings 20
Preparation
Step 1
1. From the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
2. I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves- 10 minutes.
3. After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour. Mix well (I use the bread hook). Add egg (already beaten) & oil. Slowly start mixing in most of the remaining 3 1/2 cups of flour. The dough will become quite thick. When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute. Add only enough additional flour to make dough manageable. Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip. Place dough into a large oiled bowl turning the dough once so its oiled on all sides. Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
4. After the 2 hours, turn your dough onto your working surface. Prepare your baking sheet lining it with parchment paper. Shape dough, cover and let rise 30 minutes.
5. Preheat oven to 375°.
6. After the challah has risen glaze with beaten egg & add mohn or sesame if you wish. Put in preheated oven & let bake for exactly 25 minutes! Turn off oven & leave Challahs in for exactly another 10 minutes! Remove from oven.
Notes: Delicious. Made that day, which probably made a difference. Looked like it hadn't risen enough when I put it in the oven, but rose just fine while cooking.
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