challah recipes.

Ingredients

• 5 lb (about 2.25 kg) flour
• 4 tbsp dry yeast
• 4 cups warm water
• 1½ cups sugar
• 1 cup oil
• 4 eggs, plus 1 for brushing
• 2 tbsp salt
• Sesame or poppy seeds (optional)

Steps

1. Dissolve the yeast and a spoon of sugar in the warm water; wait 10 minutes until it bubbles.
2. Add the sugar, oil, eggs and most of the flour; mix, then add the salt and the rest of the flour.
3. Knead about 10 minutes, until smooth and soft.
4. Cover and let it rise about 1 to 1½ hours, until doubled.
5. Take challah with the bracha (see below), then divide and braid.
6. Let the challos rise again 30 to 45 minutes. Brush with egg and sprinkle seeds.
7. Bake at 350°F (175°C) for 25 to 35 minutes, until golden.

Ingredients

• 5 lb (about 2.25 kg) white spelt flour
• 4 tbsp dry yeast
• 3½ cups warm water
• 1 cup honey or sugar
• 1 cup oil
• 4 eggs, plus 1 for brushing
• 1½ tbsp salt

Steps

1. Proof the yeast in the warm water with a spoon of honey.
2. Mix in the honey, oil, eggs, salt and flour.
3. Knead gently, only about 5 minutes; spelt does not need long kneading.
4. Let it rise about 45 minutes to 1 hour.
5. Take challah, then shape and braid.
6. Rise 30 minutes, brush with egg.
7. Bake at 350°F (175°C) for 25 to 30 minutes.

Ingredients

• 3 cups gluten-free flour blend (with xanthan gum)
• 1 tbsp dry yeast
• ⅓ cup sugar
• 1 tsp salt
• 3 eggs
• ⅓ cup oil
• 1 cup warm water
• 1 tsp vinegar

Steps

1. Mix the dry ingredients in a bowl.
2. Whisk the eggs, oil, water and vinegar, then beat into the dry mix for 3 minutes. The dough will be soft, like a thick batter.
3. Spoon or pipe it into a braided challah pan, or shape with wet hands.
4. Let it rise about 40 minutes.
5. Brush with egg and bake at 350°F (175°C) for 30 to 35 minutes.
6. Note: dough made without the five grains does not have the mitzvah of hafrashas challah. Ask your Rav.

Ingredients

• 5 lb (about 2.25 kg) flour
• 4 tbsp dry yeast
• 4 cups warm water
• 1 cup honey, plus ½ cup sugar
• 1 cup oil
• 4 eggs, plus 1 for brushing
• 2 tbsp salt
• 1½ cups raisins (optional)

Steps

1. Make the dough as for the classic challah, using honey for most of the sugar.
2. Knead in the raisins at the end.
3. Let it rise until doubled, about 1½ hours.
4. Take challah, then roll each piece into a long rope and coil it into a round.
5. Rise 30 to 45 minutes, brush with egg.
6. Bake at 350°F (175°C) for 30 to 35 minutes; cover with foil if it browns fast (honey browns quickly).

Ingredients

• 5 lb (about 2.25 kg) flour
• 4 tbsp dry yeast
• 4½ cups warm water
• 1 cup sugar
• 1 cup oil
• 2 tbsp salt

Steps

1. Proof the yeast in the warm water with a spoon of sugar.
2. Add the sugar, oil, flour and salt; knead 10 minutes until smooth.
3. Let it rise about 1½ hours, until doubled.
4. Take challah, then braid.
5. Rise again 30 to 45 minutes. Brush with water (or egg, if you like) and add seeds.
6. Bake at 350°F (175°C) for 25 to 35 minutes.