Nothing Like Freshly Baked Challah

• 份量: Makes 6 large challahs,
• 總時間: 3 hours 7 minutes

食材

The smell, the taste, the vibes…

Impossible to resist

I make challah every single week.

Nothing like baking challah and sharing with loved ones.

If you haven’t tried making your own challah, do it!!

I promise you won’t regret it 😉😍❤️

Wishing you a Shana Tova 🍏🍯 🍎

The Best Challah

In the bowl of your mixer, mix

1/2 cup sugar

1/4 cup rapid rise yeast

2 cups warm water

Let proof - until it becomes very bubbly and foams up.

Then add

1 1/3 cup oil

1/2 cup honey (or additional 1/2 cup sugar)

3 cups perrier (or any carbonated water)

3-4 tbsp kosher salt

5lb bag of bread flour

步驟

Mix with dough hook until a smooth dough forms that barely sticks to your fingers when being punched. (If dough is still sticky, add up to one more cup of flour)

Transfer to an oiled bowl, and let rise for 1-2 hours until doubled in size.

Take challah.

Make bracha.

Shape your dough into desired shape.

Place on a parchment lined baking pan and cover loosely with a dry, clean towel.

Let rise for 1 hour or until doubled.

Brush with egg wash (1-2 eggs, beaten well )

Sprinkle with crumb topping

Bake at 350 , 30-45 minutes or until golden and baked through

Timing depends on shapes)

For sweet crumb topping

1 1/2 cups sugar

1 1/2 cups flour

5 Tbs oil (might need 1-2 more Tbs)

4 tbsp margarine (I like the consistency this gives, but you can replace with 2-4 Tbs oil - start with 2 and add until u get a good crumb consistency)

2 tsp vanilla bean paste (or extract)

Mix all together using a gloved hand until you achieve a good crumb consistency

If too dry add oil 1 Tbs at a time)

Notes***

I use a bosch mixer. I find it yields the best results. You can definitely make by hand, if you’re up to kneading for a while :)

I did not forget eggs in the recipe. It is not a typo, I don’t use them in my dough (only to brush on top)

Using carbonated water adds fluffiness, but recipe will still be delicious with regular warm water

challah recipe adaptation is from Rebbetzin Kanievsky’s recipe