Shabbat Challah

Shabbat Challah

86
NUNU123182 0

"My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves."

Ingredients

1 h 30 m {{adjustedServings}} servings 141 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
  2. Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
  3. Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
  4. Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.
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Reviews

86
  1. 99 Ratings

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This is a fabulous recipe. I tried the other Challah I recipe first because it had more reviews, but then I decided to try this one because of the shorter prep time. This one is definitely moist...

THis is a great recipe, and the idea of vanilla with the glaze on top is cool. As someone experienced with Jewish law, may I please offer a correction, though: Regarding the Challah offering - T...

This is an EXCELLENT recipe. I did make a few changes though so I'll list those before I tell you what I liked about this recipe. I cut down the sugar to only two tablespoons for a less sugary c...