Rating: 4 stars
30 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5

Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs

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  • In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.

  • Knead dough on a floured surface with remaining flour until smooth.

  • Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.

  • Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.

Nutrition Facts

91 calories; protein 1.3g; carbohydrates 5.6g; fat 7.2g; cholesterol 24.8mg; sodium 157.4mg. Full Nutrition
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