Ora’s Best Challah Ever

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!

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Ora’s Best Challah Ever


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  • Author: by Betsy & Ora Uhrman Snyder

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

  1. 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.
  2. Combine ~ 6 cups flour (all-purpose or split between all-purpose and bread flour) with 1/3 C sugar and 2 teaspoon of salt.
  3. Add 1 egg, 1/8 C honey and 1/3 C vegetable oil and mix well. 
  4. Add yeast mixture to the flour mixture; knead on a floured surface until smooth and elastic (about 5-7 min.).
  5. Return dough to a clean, oiled bowl and wrap with plastic wrap and a towel. Let rise for 1.5 hours. 
  6. Pre-heat oven to 350 degrees
  7. Braid challah [usually 2 loaves]
  8. Allow to rise another 10 minutes, then brush with egg wash (1 egg yolk and a little water)
  9. Bake for 35-40 minutes 
  • Category: Bread, Side Dish
  • Cuisine: Jewish

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