Mama's Challah
The recipe Mama's Challah could satisfy your Jewish craving in approximately 45 minutes. This recipe serves 16 and costs 20 cents per serving. One serving contains 233 calories, 8g of protein, and 3g…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 16
- Difficulty
- Advanced
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Mix in tall glass: 3 T. flour, 2 T. sugar, both packages of yeast. Stir mixture slightly then add cup lukewarm water (100-11
Step 2
measure using liquid thermometer)
Step 3
Let this bubble & rise to brim of glass for about 10 minutes. (NOTE: This should bubble up to the top. If it doesnt start to foam within in a few minutes, try again with warmer water.) In the meantime.In medium bowl (bowl A), combine 3 cups flour and 2 tsp. salt
Step 4
In larger bowl (bowl B) whisk together brown sugar, oil, 2 eggs
Step 5
Pour contents from bowl A into bowl B
Step 6
Add contents of glass into bowl B
Step 7
Add another 1 cups lukewarm water (110-115 degrees) into bowl B
Step 8
Add 4 more cups flour into bowl B
Step 9
Mix everything with wooden spoon at quick pace! When its too thick to mix with spoon, transfer dough to floured wooden board or other surface for about 5 minutes.Keep hands floured, add small amounts flour by hand when dough gets sticky. It should be smoothnot too loose, not too, firm, not too sticky. Scrap off bits of dough from board, so surface is clean, & smooth. Form into a round.Lightly oil another large bowl, place dough in bowl, turn over to coat with oil.Cover bowl with lightly damp towel.Have warm oven ready (NOTE: preheat oven to 150 then turn off before putting dough in)
Step 10
Place bowl in oven for 45 minutes / 1 hour. At 45 minutes check to see if doubled in size.
Step 11
Remove bowl from oven, dip fist into flour, very gently punch 10-12 times to punch out air.Knead again on floured board 5 minutes, add a bit of oil to bowl again, make round; return dough to bowl, cover, return to oven, let rise again 30/40ish minutes.Punch down again, knead into a round. Gently divide into 2 loaves with sharp knife do not saw. Pre-heat oven to 35
Step 12
Place 1 loaf aside in bowl. With remaining loaf, knead with 1 hand into ball (NOTE: if using raisins, add them here), then divide into 3 pieces, braid on lightly floured board.
Step 13
Roll out, fatter in middle, skinny on ends of each rope. Pinch ends together, tuck under. Repeat with other loaf.
Step 14
Place on oiled cookie sheet. Make egg wash mix 1 egg & a bit of water, brush over loaves.
Step 15
Bake 30 minutes.
Foodista.com – The Cooking Encyclopedia Everyone Can Edit · CC BY 3.0 · Original source
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Skim all 15 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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