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Challah in a Hurry

Challah in a Hurry

AnneElena Foster

AnneElena Foster

Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
  2. In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
  3. Knead dough on a floured surface with remaining flour until smooth.
  4. Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
  5. Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.
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Reviews

TAMIDB
25

TAMIDB

4/11/2003

This bread took much longer than 2 hours to rise and 20-30 minutes to cook. I let it rise for almost 4 hours before it doubled & baked for 30-35 minutes for complete doneness

ERICCIRE
16

ERICCIRE

4/11/2003

a delicious, easy to make bread. Very adaptable to various additions of ingredients for variety, as well!!!!

CHRISTA
14

CHRISTA

9/29/2003

NO WHERE AS GOOD AS TRADITIONAL CHALLAH

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