Here’s my recipe. I never baked challah until about 2 years ago, after I learned this recipe from my mother in law and I have only bought store challah once since then (including yom tov)! People ask me which bakery I bought my challahs in lol!
Here goes:
– 1 tablespoon yeast
– 1 tablespoon sugar
– some warm water (approx 1/3 cup but I never measure)
mix together, let sit while you put the following into a bowl:
– 1 lb flour
– 1 cup warm water (start with 1/2 cup, add as needed. dough should be soft, not sticky.)
– 1/4 cup oil
– dash of salt
– yeast/sugar mixture from above (even if it’s just starting to rise)
mix together, preferably with kitchen aide or food processor. I use either one.
let sit 20 minutes.
then:
do hafrashas challah.
braid challah, top with whatever you want or leave with no topping, and bake on 375 for 20-30 minutes depending on how big your challahs are and how crispy you like the outside. No need to let them rise after braiding, they will rise in the oven.
NOTE: The measurements above are proportional, sometimes I double or triple this recipe and it will taste great! Also, if you use 3 lbs or more you can say the bracha so I try to do that and freeze the extras.
The best part of this recipe is that I know it by heart it’s so easy.
I’d be curious to know if you tried it and how it turned out!
Good Shabbos 🙂