2 pkg. yeast (one pkg is 2 1/4 t or 1/4 oz)
8 C flour (white)
2 C warm water
3/4 C sugar
2 eggs plus one extra to use at the end of recipe
1 c oil (I use canola)
1 1/2 TBLE K salt
Mix yeast with water, eggs, oil, sugar, salt and 2 C of flour
Let rise for about 45 minutes (this is first rise)
Then add rest of flour one cup at a time — save last cup for kneading on wooden board. Knead until blistered and not sticky. Let rest.
Meanwhile grease bowl with some oil and gently roll dough ball in bowl until slightly greased. Cover with towel and let rise until double in bulk and when you poke with fingers, indentation remains. (second rise)
At this point you can punch down, cover with plastic wrap and refridgerate if you do not want to do everything in one day. Otherwise go directly to braiding.
Grease cookie sheets or use parchment. Braid challahs… leave room for spreading. Cover with dry cloth and let rise again, double in bulk. (third rise) Paint with egg and a bit of water and pinch of sugar .
Bake in 350 oven for about 30 minutes until brown and sounds hollow
This bakes quite a few challahs. Can easily half recipe.
To make into an onion challah:
For a 4 cup flour challah, use a large onion. In a large saute pan, heat oil (about 3/4 TBLE) over medium heat add thinly sliced onion. Allow to carmelize, stirring occasionally for about 30 minutes until golden and sweet. Work onions into dough after dough has risen and been punched down. Let it then rest for about 10 minutes. Knead a bit and shape.
To Make Just one Challah
1 1/8 t yeast
2 cups flour
1/2 cup warm water
1/2 egg (which is about 2T and you can use remainder for glazing at end)
1/4 cup oil
3 Tble sugar
4 1/2 tsp K salt
Freezing formed CHALLAH
How to Make & Freeze Ahead Challah
Step 1: Make up your regular challah dough recipe –
Step 2: Let the dough rise as usual (approximately one hour, until doubled in size).
Step 3: Braid or otherwise turn your lump of dough into a challah
Step 4: Spray a disposable baking tin with vegetable oil and place the braided challah dough inside. Quickly wrap the dough with plastic wrap, then a second layer of tin foil. The plastic wrap will help to prevent freezer burn. If you plan to bake the challot within a week or two, that should be enough. If you want to freeze for longer, place the foil package inside a freezer bag, squeeze out the air and seal.
Step 5: Place the dough in your freezer and go about your life.
Step 6: Remove foil package(s) from the freezer the day you want to eat your challah. Remove tin foil and plastic wrap and loosely cover the dough with a clean dish towel.
Step 7: On your countertop, let the dough fully defrost and have its second rising. This will take up to a few hours, depending on the temperature in your kitchen. If the timing is such that you need to let this happen in your fridge, it will take most of the day and then you should still let the dough come to room temperature before baking.
Step 8: Once fully risen, the dough is ready for baking. Brush with an egg wash and bake as usual. Enjoy!