• Ee0436f9a98f4112deb30b683e9af116

Yoni Nadiv's Challah

Prep
Cook
Serves 8people
Ingredients
2
cups water (warm/hot)
2
tbsp Yeast
1
cup sugar (DIVIDED)
3/2
tbsp Salt
1
cup oil
3
eggs
9
(approx.) cups bread flour
Toppings:
1
egg
Sesame Seeds/Poppy Seeds/Minced Garlic/Onion Flakes (optional)
Directions
1.
Making the Dough:
2.
Combine yeast, warm/hot water and 1/3 cup sugar in a large mixing bowl. Whisk the mixture so the yeast and sugar dissolve. Wait 8-10 minutes for yeast to activate and bubble.
3.
In the meantime, whisk 3 eggs in a bowl and measure out other ingredients.
4.
Add eggs, 1 cup oil, 1/5 Tbsp salt and remaining 2/3 cup sugar to mixture. Mix well.
5.
Mix in flour slowly -- 1 to 2 cups at a time -- mixing very well. After around 6 cups of four, stop mixing and let dough sit for 5-10 minutes.
6.
Add remaining flour. You will need to use your hands toward the end to work the dough really well for several minutes. No unmixed flour should show, and the dough should not be dry, although it shouldn't quite stick to your hands either.
7.
Cover dough with slightly moistened towel. Store in warm area. Allow to let rise for at least 45 minutes [if I have all day, I would double this time].
8.
Punch down dough and work for a minute. Allow another 45 minutes to rise [again, this time can be doubled if you have time. The longer it rises, the less dense the challah will be in the end].
9.
Roll challah as desired onto a baking sheet lined with parchment paper (not wax paper!) or a silicone baking mat. If time permits, I suggest covering with the towel once more and allowing 20-30 minutes more rise.
10.
Preheat oven to 350 degrees.
11.
Glaze top and sides of challah with whisked egg wash using a pastry brush or your hands. If you wish, top with some combination of your choosing. I like to use either just sesame or make an "everything" challah with all the toppings above.
12.
Bake in the middle or top rack of the oven. If baking on both top and bottom rack, I suggest rotating the pans and changing the racks mid-way through for an even bake and so that the bottoms do not burn.
13.
Exact cooking time depends on many factors. In my experience it takes at least 25 minutes for rolls, and large challot can sometimes take as much as 35 minutes. I test by either cutting slightly into a part of the challah or else tapping the bottom to hear for a "hollow" sound.

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