Try the Rubin Kend Family’s Challah next time you are baking for the Holidays. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintOra’s Best Challah Ever
Ingredients
- Active Dry Yeast
- Water
- Sugar
- Flour (~6C flour, all-purpose or a mix of all-purpose and bread flour)
- Egg (2 eggs – 1 for dough, 1 for egg wash)
- Honey
- Vegetable oil
- Salt
Instructions
- Combine 1 tablespoon + 1 teaspoon active dry yeast and 1 tablespoon of sugar in 1 2/3 C warm water. Set aside for 10 minutes.
- Combine ~ 6 cups flour (all-purpose or split between all-purpose and bread flour) with 1/3 C sugar and 2 teaspoon of salt.
- Add 1 egg, 1/8 C honey and 1/3 C vegetable oil and mix well.
- Add yeast mixture to the flour mixture; knead on a floured surface until smooth and elastic (about 5-7 min.).
- Return dough to a clean, oiled bowl and wrap with plastic wrap and a towel. Let rise for 1.5 hours.
- Pre-heat oven to 350 degrees
- Braid challah [usually 2 loaves]
- Allow to rise another 10 minutes, then brush with egg wash (1 egg yolk and a little water)
- Bake for 35-40 minutes
- Category: Bread, Side Dish
- Cuisine: Jewish
