Challah in a Hurry18 Reviews
“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!” - by AnneElena Foster
Original recipe yields 2 braided loaves
- In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
- 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.
- Knead dough on a floured surface with remaining flour until smooth.
- 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.
- Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.
Amount Per Serving (30 total)
- 214 cal
- 7.8 g
- 30.5 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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..." See more"
"a delicious, easy to make bread. Very adaptable to various additions of ingredients for variety, as well!!!!..." See more"
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