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My review
Shabbat Challah
4
NUNU123182
"My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves."
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Ingredients
1 h 30 m servings 141Original recipe yields 60 servings (6 Challahs)
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- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
- Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
- Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
- Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.
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Reviews
Read all reviews 100115 Ratings
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Most helpful positive review
1/4/2008
This is a fabulous recipe. I tried the other Challah I recipe first because it had more reviews, but then I decided to try this one because of the shorter prep time. This one is definitely moist...
Most helpful critical review
8/19/2009
This came out flat and hard. I halved the recipe. I am glad I didn't make the whole thing. What a waste. I don't know why it got such rave reviews. I like the taste of the ones with honey be...
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1/4/2008
This is a fabulous recipe. I tried the other Challah I recipe first because it had more reviews, but then I decided to try this one because of the shorter prep time. This one is definitely moist...
1/14/2010
THis is a great recipe, and the idea of vanilla with the glaze on top is cool. As someone experienced with Jewish law, may I please offer a correction, though: Regarding the Challah offering - T...
6/13/2008
This is an EXCELLENT recipe. I did make a few changes though so I'll list those before I tell you what I liked about this recipe. I cut down the sugar to only two tablespoons for a less sugary c...
6/16/2008
To be honest, I have no idea what it should taste like . However, My wife and I spent the morning making this bread and when we tasted it, it was wonderful. Dense, hearty, soft, crispy crust. We...
3/5/2005
This is a delicious bread! I can't say how it compares to other Challah breads, as I have never had any, but it is spectacular in it's own right. I saw a show on Food Network that suggested usin...
1/23/2010
This is a FANTASTIC challah recipe. Very authentic, very moist. A couple of caveats: it is a very LARGE recipe - one batch turned out three challahs, each bigger than 2 pounds. I baked up tw...
6/14/2011
WOW! This recipe is fail proof and fantastic! I have to say that in the middle of making this we ran out of flour and you need 12 cups. SO, I ran to the store came back and the yeast was bubblin...
10/3/2008
I used 6 cups whole wheat flour and six cups white flour and the result was still great. I was worried the texture might suffer but it was still dense (but not too dense) moist and delicious. I ...
3/27/2010
I've never had Challah bread but this one turned out not only beautiful but very tasty and good. The flavour is lightly sweet and the texture is velvety inside, soft and light. One thing that ...