Ingredients
- 3-3/4 tablespoons yeast
- 1 tablespoon sugar
- 5-1/2 cups warm water
- 2 cups sugar
- 1 cup oil
- 16 cups flour (1 five lb bag, plus 1-1/4 cup)
- Optional: 1 egg for egging the top of each loaf
Directions
- In a large mixing bowl, add yeast, sugar, and then warm water. Gently mix and let sit for 5-7 minutes until the yeast proofs. Next, add the 2 cups of sugar, oil, and flour. Knead, then cover, and let the bread rise for 30 minutes to one hour.
- Next is the task of braiding the bread. Three is the basic number of braids, but you could also try four, five, or six to make it a little more fancy. If desired, whip the egg with a fork and brush on top of the challahs.
- Bake at 350 degrees Fahrenheit for 35-40 minutes. It seems best to bake it on a cookie sheet.
Learn to make a Traditional Challah Recipe, a braided sweet bread customary of the Jewish faith.
I am not Jewish, but occasionally I attend events in the local Jewish community. The most recent event was in a big room filled with men, women, and children making the bread known as challah.
We were told that similar events were going on all around the world. It was interesting to be a part of a big community event like that, even if I was a bit of an outsider. I attended with a friend of mine, with whom I had previously learned how to make challah.
Making a Traditional Challah Recipe
I am a big bread fan, and I certainly love homemade bread. The challah recipe that was used here yielded multiple loaves of bread; I had at least six loaves by the end. The biggest thing is doing the braiding. The woman giving us instructions was impressive with her six braids, but we stuck with a safer three braids. My friend likens it to braiding her daughter’s hair. I am still working on perfecting my braiding, so of course my challah isn’t that pretty.
I know when I was baking my loaves, the house smelled wonderful. Challah is fun and a little different to make; it is a yummy, homemade bread with a long history of tradition and spirituality tied to it. I have never tried it, but my friend says it makes wonderful French toast!
Challah Blessing
One thing about making challah that differs from other kinds of bread is the blessing. If over 59 ounces of flour is used, it is customary to take a handful of dough and say a blessing — this is the separation of the challah. Some then take the dough, wrap it in foil, and burn it on the stovetop or in the oven. Others wrap it in foil and throw it away. I include the blessing below for anyone who may be curious.
Blessed are You, L0rd our God, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.
