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Nutrition Facts

Serving Size 1 (845g)

Recipe makes 2 servings

Calories 2362
Calories from Fat 576 (24%)
Amount Per Serving %DV
Total Fat 64.1g 98%
Saturated Fat 9.3g 46%
Monounsaturated Fat 17.5g
Polyunsaturated Fat 32.3g
Trans Fat 0.2g
Cholesterol 211mg 70%
Sodium 3575mg 148%
Potassium 679mg 19%
Total Carbohydrate 387.0g 128%
Dietary Fiber 13.3g 53%
Sugars 51.5g
Protein 54.2g 108%

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Famous Challah

Recipe #90765 | 3¾ hours | 3 hours prep | add private note
Tante B

By: Tante B
May 5, 2004

Since I've been making these Challah's my family refuses those bought in the Bakery & whenever we're invited for a holiday meal somewhere else, the only request is...please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first--yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!

SERVES 2 , 2 Challahs (change servings and units)

Ingredients

Challah

Glaze

Directions

  1. 1
    First measure out all your ingredients.
  2. 2
    Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
  3. 3
    I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
  4. 4
    After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
  5. 5
    Mix well (I use the bread hook).
  6. 6
    Add egg (already beaten) & oil.
  7. 7
    Slowly start mixing in most of the remaining 3 1/2 cups of flour.
  8. 8
    The dough will become quite thick.
  9. 9
    When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
  10. 10
    Add only enough additional flour to make dough manageable.
  11. 11
    Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
  12. 12
    Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
  13. 13
    Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
  14. 14
    Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
  15. 15
    After the 2 hours, turn your dough onto your working surface.
  16. 16
    Now comes the forming part.
  17. 17
    For Shabbos I always make a 2 level braided challah which looks great & is really easy.
  18. 18
    Prepare your baking sheet lining it with parchment paper.
  19. 19
    Preheat oven to 375°F.
  20. 20
    First, take a large knife & cut the dough in half.
  21. 21
    Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
  22. 22
    Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
  23. 23
    Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
  24. 24
    Place on baking sheet.
  25. 25
    Repeat the same for other half.
  26. 26
    Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
  27. 27
    Repeat same for other third.
  28. 28
    Now let the challah rise for 1/2 an hour.
  29. 29
    After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
  30. 30
    Almost done!
  31. 31
    Put in preheated oven & let bake for exactly 25 minutes!
  32. 32
    Turn off oven & leave Challahs in for exactly another 10 minutes!
  33. 33
    Remove from oven.
  34. 34
    Enjoy--you deserve every compliment you get!

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Featured Reviews for This Recipe

From: ur cook

On Oct 10, 2009

I have NEVER made Challah before and i decided to make for this Shabbat. I had to substituted the white flour for spelt and the sugar for honey and while i was making it i added a little prayer to the Almighty and it was AMAZING! it worked really well. Everyone raved over it. You gave great instructions which helped me out a lot and made it easy to follow !

0 people found this review helpful

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  • From: Chef #1404130

    On Oct 4, 2009

    This was my first time trying to make bread like this and it turned out great! Thank you very much!

    0 people found this review helpful

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  • From: chef 305256

    On Sep 18, 2006

    Definitely the best challah recipe around. It is recommended to increase the amount of sugar to 1 cup for sweet loaves. If you leave out the double braiding, it makes 4 decently sized challot. To freeze: after the first rise, put in ziplock and throw in freezer. To defrost, just leave in fridge for a few hours. I found that shaping them before freezing doesn't work too well.

    15 people found this review helpful

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  • From: City_Gurl

    On Apr 19, 2005

    ****************** I cannot begin to explain how good this bread is and how easy it was - Tante B your directions are great!! I have never made bread from scratch (other then with a bread machine & that doesn't count) this turned out wonderful my very first try!!! I followed the instructions to a T - braided it (didn't attempt the 2 level braided version - maybe next time) but I didn't have any poppy or sesame seeds so I couldn't put them on the top. My entire family loved it, we devoured all of it in a matter of 24 hours. My MIL would be proud of me(she is the bread maker in the family)!!! Thanks so much for a wonderful recipe that I will use often!!

    8 people found this review helpful

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  • Read all 74 reviews

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