Saucepan@saucepan · Shared this recipeFollowJewish · breadChallah RecipeA soft, braided yeast bread made for Shabbat and holidays, enriched with eggs and oil, topped with sesame or poppy seeds.servings4Original recipe on juedischesmuseum.deKeep this recipeAdd a copy of Challah Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 ounces active dry yeast, 1/4 cup plus 2 tablespoons3 tablespoons sugar6 cups warm water, divided4 tablespoons kosher salt1 bag high-gluten flour, 6-pound2 cups sugar4 egg yolks1.25 cups canola oil, dividedChallah Topping2 whole eggs, lightly beaten0.5 cup sesame seeds0.5 cup poppy seedsStepsClear checksTap an ingredient or step to check it off.1Step 1: In a medium bowl, dissolve yeast and 3 tablespoons of sugar in 2 cups of warm water, cover loosely with a towel and set aside.2Step 2: Place salt in a huge plastic bowl.3Step 3: Add flour to bowl.4Step 4: Add sugar and egg yolks.5Step 5: Yeast should now have bubbled/foamed and doubled in size; if yeast has not bubbled or does not seem active, repeat the process.6Step 6: Make a well in the middle of the flour mixture and slowly pour yeast and sugar water mixture into the well. Then add the remaining 4 cups of warm water into the well. Make sure the water is not too hot. It should be no warmer than you would use for a baby's bath.7Step 7: Start kneading ingredients together and add 1/2 cup of oil.8Step 8: For the next 10 minutes, knead, adding another 1/2 cup of oil slowly during that time as needed to create a workable dough. Dough shouldn't be too sticky and also should not be dry. It should become one cohesive mass.9Step 9: Loosely cover dough with a large kitchen towel and place in a warm spot in your kitchen for 15 minutes.10Step 10: After 15 minutes, lightly oil your hand and knead again for another 5 minutes, adding a touch more oil to the dough if necessary. The dough should now be easier to work with and will become smooth and satiny.11Step 11: Rub a little oil over the top and around the dough. Cover bowl with a kitchen towel. Place covered bowl in a medium plastic garbage bag and place open ends of the bag loosely underneath the bowl, trapping in air.12Step 12: Place in a warm spot and let rise for 1 hour or until double in size.13Step 13: Punch dough down and knead (lightly oil your hands if necessary), flipping it and releasing any air bubbles. Cover again, using the towel and the bag, and let rise 1 more hour.14Step 14: Lightly oil your hands, and punch down again. With a sharp knife, divide dough into 4 equal parts.15Step 15: Liberally spray 4 (9-inch) round baking pans with non-stick cooking spray and set aside.16Step 16: Preheat oven to 375°F.getsaucepan.com/r/38ac116a-1e46-498a-842d-c86884b03a56 · Original: https://www.juedischesmuseum.de/en/visit/museum-to-go-1/permanent-exhibition/detail/challah-recipe
