This is a great Challah recipe if you like your challah sweet and cake-like!


5 lbs flour
2 cups sugar
6 Tbsp. dry yeast
4 cups warm water
5 eggs
1 cup oil
2 heaping Tbsp. salt


Combine 1 cup warm water, the yeast and a sprinkle of sugar from the 2 cups.
In a large mixing bowl place the flour, rest of sugar, eggs, and the salt and mix for a bit.
Then, while the mixer is on low, add the yeast mixture, making sure that the yeast does not have any direct contact with the salt, and then add the remainder of water.
Continue to mix on low and then mix on medium until almost all the ingredients are combined. Then add the oil and continue to mix until dough is smooth and elastic, about 5 -10 minutes.
Transfer dough to a greased bowl or to a greased plastic tablecloth on the counter in a draft free warm area of your kitchen. Cover with a towel (or the other half of the greased plastic tablecloth).
Let rise for 1 hour or until doubled.
Divide the dough in half, for two loaves. Then make six “ropes” out of each loaf for the classic challah braid, as in the photo.
Braid and place the loaves on cookie sheet(s) to rise.
Cover loaves and let rise an hour or until doubled.
Preheat oven to 425F degrees.
Apply an egg wash (made with 1 beaten egg) to your Challah.
Bake in oven for 15 minutes on 425F degrees, then lower oven to 350F degrees and bake an additional 35 minutes or until done.


2 thoughts on “Challah

  1. When I worked for a synagogue pre-school office, one of my duties was running a weekly challah fundraiser…one taste, and I was hooked on this bread for life:)


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