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Jeanie Grossinger's Hotel Challah

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“I know there are alot of challah recipes on here but this is really great! I use bread flour but the recipe calls for all purpose. I also use the kitchenaid mixer to make the dough. This challah is not too sweet , if you like a sweeter challah then add 1 Tb honey and increase the sugar to 4 tsp.”
READY IN:
3hrs 50mins
YIELD:
1 challah
UNITS:
US

Ingredients Nutrition

  • 2 14 teaspoons yeast
  • 2 teaspoons sugar
  • 1 14 cups lukewarm water (110 F)
  • 4 12 cups sifted flour
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons oil
  • 1 egg yolk
  • poppy seed (optional)

Directions

  1. 1. Combine yeast, sugar and 1/4 cup warm water. Set aside for 5 minutes.
  2. 2. Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and yeast mixture into the hole.
  3. 3. Work into flour a little at a time ( you may not need the whole amount or you made need more.) Knead dough until smooth and elastic. Place in an oiled bowl, covered, and let the dough rise in a warm place for 1 hour or until doubled.
  4. 4. Divide the dough int 3 pieces and roll into 3 ropes. Braid ropes and place into oiled pan. Cover and let rise again until doubled.
  5. 5. Brush with egg yolks ( sprinkle poppy seeds). Bake in 375 F oven ( preheated) for 40 minutes or until nicely browned.

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