K A S H R U T . C O M©

The Premier Kosher Information Source on the Internet


Imma's excellent Challah

6 tbsp yeast
6 eggs
1 cup sugar
1 cup oil
2 tbsp salt
5 lb. bread flour
3½ cups water
1/3 cup potato flakes (optional)
some honey (approximately 1/4 cup, optional)
egg yolk or beaten add to brush challahs before baking
  1. Put flour in bowl
  2. Make well in middle of flour for use in next 3 steps
  3. Add one cup of sugar - some to well, rest to outside
  4. Heat one cup of water to 110° - 115° F (43.3° - 46° C) and add it to well
  5. Add yeast to well
  6. Let sit for 10 - 15 minutes
  7. Heat remaining 2½ cups of water to same temperature (110° - 115° F (43.3° - 46° C)) and add two of them to bowl; add potato flakes to remaining cup before adding it.
  8. Add eggs and oil and honey
  9. Add salt
  10. Mix and knead
  11. Let dough sit for an hour until risen
  12. Ed note: This is a good a time to take challah (with a bracha).
  13. punch down, divide, and braid
    Ed. note: You can freeze the challahs now, defrost and let them rise later.
  14. Let challahs rise until they double in size.
  15. Paint challahs with egg yolk

Bake at 350° for a half-hour to 35 minutes.
Makes eight medium challahs.

Back to the Kashrut.com Home Page

Comments to webmaster@kashrut.com 
© Copyright 2015 Scharf Associates
Phone: (781)784-6890 
E-mail: ajms@kashrut.com
URL: " http://www.kashrut.com/"
Arlene J. Mathes-Scharf  
Food Scientist - Kosher Food Specialist
Scharf Associates
P.O. Box 50
Sharon, MA 02067