Challah

Challah
Photo by Scott Phillips

Ingredients

  • 16-¾ oz. (3-½ cups) unbleached all-purpose flour (Hecker’s, Gold Medal, or Pillsbury); more as needed
  • 1 egg, lightly beaten
  • 2 tsp. instant yeast (Red Star Quick Rise, SAF Perfect Rise, Fleischmann’s Rapid Rise or Fleischmann’s Bread Machine Yeast)
  • Sesame or poppy seeds for sprinkling (optional)
  • 1-½ tsp. table salt
  • ¼ cup honey
  • ¼ cup vegetable oil
  • + 2 more ingredients
    • ¼ cup warm water
    • 3 large eggs

In a large bowl, mix the yeast with 1/2 cup of the flour. Add the warm water, stir, and let this mixture, called a sponge, sit until it starts to puff up, 15-to 20-minutes. Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining f...

View full recipe at Fine Cooking

Comments

Variations on Challah

  • Challah
    • 1 to 2 teaspoons poppy or sesame seeds (optional)
    • Pinch salt
    • 1 tablespoon water
    • 1 large egg, beaten
    • For the egg wash and topping::
    • +9 other ingredients
  • Challah
    • 1/2 cup water
    • 1 1/2 teaspoons salt
    • Cooking spray
    • 1/4 cup vegetable oil
    • 1 large egg, lightly beaten
    • 2 teaspoons water
    • 3 1/3 cups all-purpose flour
    • +3 other ingredients
  • Challah
    • 1/4 cup warm water (105° to 115°)
    • 3 eggs, beaten
    • 1/2 cup frozen non-dairy creamer, thawed
    • 3 1/4 cups all-purpose flour, divided
    • +6 other ingredients
  • Challah
    • 1 to 2 teaspoons poppy or sesame seeds (optional)
    • Pinch salt
    • 1 tablespoon water
    • 1 large egg, beaten
    • For the egg wash and topping::
    • +9 other ingredients

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