- This topic has 21 replies, 10 voices, and was last updated 4 years, 8 months ago by yehudayona.
June 13, 2018 3:29 pm at 3:29 pm #1538868
what’s the best recipe for home-made challah?June 13, 2018 4:48 pm at 4:48 pm #1538962
Choose a cook book and try all the challah recipes printed there. The one you like the most is the “best”.June 15, 2018 1:59 pm at 1:59 pm #1540612
so cute!June 16, 2018 10:09 pm at 10:09 pm #1540681WolfishMusingsParticipant
If I remember after Shabbos, I’ll post the recipe we use in our household. My wife, myself and my son have all made it multiple times.
The WolfJune 16, 2018 11:29 pm at 11:29 pm #1540746yehudayonaParticipant
Clearly it depends what kind of challah you like. I find most commercial challah too mushy and too sweet.June 17, 2018 2:36 pm at 2:36 pm #1541012
WolfishMusings ???June 17, 2018 8:28 pm at 8:28 pm #1541193
wolf??July 1, 2018 10:34 pm at 10:34 pm #1550063piguymanParticipant
no eegs or sweets…dont like mezonot challahJuly 2, 2018 12:38 am at 12:38 am #1550084
nuuuu any recipes???July 2, 2018 7:49 am at 7:49 am #1550135DovidBTParticipant
Mix yeast with warm water.
Add flour to produce dough.
Wait for dough to rise.
Bake dough in hot oven.
Eat.July 3, 2018 12:05 pm at 12:05 pm #1550935
DovidBT: Any specific measurements?July 3, 2018 2:10 pm at 2:10 pm #1551480DovidBTParticipant
DovidBT: Any specific measurements?
Of course. I’m doing this from memory, so the numbers might be a little off:
Four cups yeast, six quarts water, two tablespoons flour.
Knead for 30 seconds.
Rise time: eight hours.
Bake at 500 deg. F for 90 minutes.July 3, 2018 10:11 pm at 10:11 pm #1551915
no-way….July 4, 2018 5:44 pm at 5:44 pm #1552421
2 tablespoons flour? 4 cups yeast? rise for 8 hours? what’s there to rise? Bake at 500 degrees for 90 minutes? Sounds like a recipe for charcoal, not challah.July 4, 2018 11:05 pm at 11:05 pm #1552539I. M. ShluffinParticipant
@DovidBT – I think the rise time is 9 hours, not 8. Other than that, your memory seems to be pretty on point.July 4, 2018 11:13 pm at 11:13 pm #1552542I. M. ShluffinParticipant
Also the Bais Yaakov 2 cookbook has a fantastic recipe.July 5, 2018 2:19 am at 2:19 am #1552623WinnieThePoohParticipant
I feel bad that the OP has not gotten a real recipe, so I will give mine for sweet, whole wheat egg challah (original recipe was for regular flour, but I switched to 80% WW and can’t tell the difference. actually, family likes it better).
Caveat: this works great in Israel, but from experience I have found that for some strange reason, converting between recipes in the US and Israel doesn’t always work- either flour is different, or climate affects rising, or something else makes a difference.
Hope I remember this by heart correctly- but it has to be more on target than DovidBT’s “recipe”
2 bags 1 kilo 80% pre-sifted whole wheat flour (or 14 cups regular flour)
2 c sugar
2 tbsp sugar
mix together and make well
Add to well:
4 Tbsp dry yeast
1 Tbsp sugar
1 cup warm water
Wait at least 10 min, until it gets very bubbly
Add 4 eggs
1 C oil
2 1/4-1/2 water- start with less and add if needed.
Cover and let rise in warm spot 1 hour. Punch down and let rise another hour.
Shape into challahs, brush with beaten egg and let rise again 1h.
bake for about 30-40 min at 180C (350F) depending on size of challahs, until golden brown on top.
Note: this recipe is large enough to take challa with a brocha, but too large to fit into one mixer bowl. I divide it into 2 bowls, kneed each with dough hook, and then transfer both to a large basin, kneed the batches together by hand so it becomes one and then let rise.
Note: for especially fluffy challah, particularly for WW, I read that one should add dough enhancer. I don’t have a commercial one so instead I improvise and use things I already have in the house- a pinch of ginger and about 1 Tbsp of potato starch, and I really see a difference!July 5, 2018 7:46 am at 7:46 am #1552644TealParticipant
Jew boy2, here is my recipe, it’s original from Devora Heller famous for Challos. I adapted recipe a little. It’s delicious!!
6lbs flour, 3.5 oz fresh yeast, 3/4c sugar, 1/2 c oil, 2 whole eggs, 2 yolks, 6 c luke warm water, 3 T kosher salt. Good luck!July 5, 2018 7:46 am at 7:46 am #1552640Shmiras HaloshonParticipant
WTP, it depends on your mixer. I make 16 cups of flour every week and it fits into my Bosch quite nicely, though I can’t leave it there to rise. I mix it all at once in the mixer and then transfer it to a larger bowl.July 5, 2018 12:41 pm at 12:41 pm #1552916
is a special blade required, or it doesn’t matter…July 5, 2018 3:35 pm at 3:35 pm #1552998WinnieThePoohParticipant
Shimaras Halashon- of course. I have a KitchenAid. Somehow I doubt that Jewboy2 has a challah-grade mixer, especially based on his last question.
Jewboy2 – blades are for food processors. Use the dough hook if your mixer has one, not the standard beaters. You can also use your hands.
Recommended reading on the topic before you start: Way Too Much Challah Dough by G. Shulman.July 8, 2018 11:08 pm at 11:08 pm #1554072yehudayonaParticipant
Don’t be a wimp. Mix and knead it by hand.
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