Description
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.
Ingredients
- 3 tablespoons active dry yeast
- 4 cups warm water
- 2 tablespoons salt
- ½ cup white sugar
- 1 cup vegetable oil
- 4 eggs
- 12 cups all-purpose flour
- 1 egg
- 3 tablespoons water
- ½ teaspoon vanilla sugar, or vanilla extract
- ¼ cup sesame seeds
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 60