“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....”
READY IN:
3hrs
YIELD:
6 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together yeast and 1/2 cup warm water. Set aside.
  2. In a large bowl, mix together, the boiling water, oil, sugar, vanilla and salt. Let cool to room temperature.
  3. Once cooled down, add the eggs and the dissolved yeast. Mix well.
  4. 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.
  5. Cover and let rise until doubled, about 45-60 minutes.
  6. If you take challah with a bracha, do so now.
  7. 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.
  8. Bake at 300 F for 20 minutes, then increase temperature to 350F and bake for another 20 minutes.

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