Bubbie L's Challah Recipe #199320
This recipe came from one of the most impressive souls I have met, the mother of my rabbi, who we all called Bubbie. Since she passed away a few years ago, our entire community still feels the loss of her presence, and miss her terribly. Today I found this recipe that she gave to my friend at her bridal shower about 18 years ago. I can still smell her warm challah in my memory; I can still see her warm smile in my eyes. May the merit of this recipe bring her continued joy in the world of truth....
by Sarah Chana
3 hours | 30 min prep
6 loaves
- 2 ounces yeast
- 1/2 cup warm water
- 3 cups boiling water
- 1 cup oil
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3 1/2 teaspoons salt
- 4 eggs, beaten
- 13-15 cups flour (about 5 lbs)
- 1 tablespoon oil
- 1 egg, beaten with
- 1 teaspoon water, and
- 1 teaspoon oil
- Mix together yeast and 1/2 cup warm water. Set aside.
- In a large bowl, mix together, the boiling water, oil, sugar, vanilla and salt. Let cool to room temperature.
- Once cooled down, add the eggs and the dissolved yeast. Mix well.
- Add the flour, a little at a time, mixing throughout. Knead it well until smooth, adding a little extra water or flour as needed. Then add the extra tbl oil to the bowl, knead more, and it will be very smooth.
- Cover and let rise until doubled, about 45-60 minutes.
- If you take challah with a bracha, do so now.
- Cut into 6 pieces, shape into challah loaves, and place in pans that are greased or covered with parchment paper. Let rise another 30 minutes. Brush each challah with the egg/water/oil mixture.
- Bake at 300 F for 20 minutes, then increase temperature to 350F and bake for another 20 minutes.
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5 stars