Delicious Sweet Challah

"This is from Kosher by Design by Susie Fishbein. It uses 5 lbs of flour, enough to warrant the making of the special blessing over bread dough. It is very sweet and wonderful. I used natural sugar for it; even more wonderful."
 
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photo by lmgbig18 photo by lmgbig18
photo by lmgbig18
photo by lmgbig18 photo by lmgbig18
photo by belkin photo by belkin
Ready In:
3hrs 30mins
Ingredients:
11
Yields:
6-8 loaves
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ingredients

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directions

  • Proof the yeast: Place the 1/2 cup warm water, yeast, 1 tbl sugar in a large glass measuring cup or bowl. Set aside until yeast gets bubbly.
  • In a separate bowl, combine the 2 cups sugar, boiling water, salt, and oil.
  • Crack eggs into large bowl (or your mixer bowl). Add proofed yeast, mix again. Add the sugar/water mixture. Mix thoroughly.
  • Add the flour in batches, incorporating well each time.
  • Knead dough for 10-15 minutes, adding flour as needed until you get that earlobe texture.
  • Place dough in a large bowl (greased), cover with a damp towel and let rise in a warm place for about 2 hours, punching down in the interim.
  • Turn out dough onto floured surface. Separate the piece of dough with the blessing if you make it.
  • Divide dough into 6-7 pieces, and shape into challah according to your favorite style. (You can braid three strands, four strands, six strands -- whatever!).
  • (At this point you can freeze some of the shaped challot to bake later on.).
  • Let rise another 30 minutes or so.
  • Brush each loaf with beaten egg. Sprinkle with seeds.
  • Bake at 350F for about 30 minutes or until it sounds hollow when tapped on the bottom.

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Reviews

  1. This recipe worked out really great. Thank you so much for sharing it. MG
     
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RECIPE SUBMITTED BY

<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher &amp; Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher &amp; Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p> <p>Saralaya</p>
 
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