Challah

Challah Rebbetzin Esther Winner

EASY WHOLE WHEAT CHALLAH RECIPE

• 4 Cups warm water

  3 TBSPS dry yeast

  ½ cup oil

  ½ cup honey

  4 eggs

  12 to 13 cups whole wheat flour

  1 tbsp coarse Kosher salt

  2 tbssps corn meal

   

  Glaze:

  1 Egg, beaten

  Poppy seeds

   

  Use Baking Sheets or loaf pans

  Yeilds 4 to 6 loaves

   

  Pour water into large mixing bowl. Add yeast and stir. Add oil, honey, and eggs. Stir in about 5 cups of flour. Let the mixture rest about 45 minutes to 1 hour until it bubbles. This is the first rising.

   

  Add salt and stir in most of the remaining flour. Lightly flour a board and knead dough 7 to 10 minutes until mixed. As you work, add only as much flour as necessary to allow you to handle the dough.

   

  Separate Challah with the blessing. Lightly grease pans and sprinkle with the cornmeal. Shape the dough as desired.   Place into pans and let rise for 45 minutes to and hour.

   

  Pre heat the oven at 350 degrees.

   

  Brush loaves with beaten egg and sprinkle with poppy seeds. Bake until brown, 45 to 50 minutes for loaves 30 minutes for rolls.

   

  Remove from pans and cool on racks.

Challah Recipes

Traditional Challah Rye Oatmeal Challah Raisin Challah Tasty Challah Moroccan Challah

Got Questions about Challah? click here

or here

Got Questions about Kosher? click here

Got Questions about Mikvah? click here

Six Braid Challah Diagram