Best Challah Recipe EVER!!!!!
Nutritional Info
- Servings Per Recipe: 90
- Amount Per Serving
- Calories: 172.7
- Total Fat: 5.5 g
- Cholesterol: 26.5 mg
- Sodium: 7.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.0 g
- Protein: 4.5 g
View full nutritional breakdown of Best Challah Recipe EVER!!!!! calories by ingredient
Introduction
I use a heavy duty mixer to do the kneading (has a 7 pound flour capacity.) If you don't have one of these the dough will be very difficult to work with unless you add more flour (which will change the texture of the finished product a bit.) I use a heavy duty mixer to do the kneading (has a 7 pound flour capacity.) If you don't have one of these the dough will be very difficult to work with unless you add more flour (which will change the texture of the finished product a bit.)Number of Servings: 90
Ingredients
-
5 pounds + 2 cups King Arthur bread flour (best for bread!)
1/4 cup yeast
8 eggs
2 cups (plus 1 tbsp.) sugar
2 cups oil
4 cups warm water
2 large egg yolks.
Directions
Combine warm water, yeast, & 1 tbsp. sugar. Let sit until bubbly (about 5 minutes.)
Add other ingredients (except extra egg yolks) & knead for 15 minutes. Let rise in very large bowl either overnight in fridge or in warm spot on counter until the dough doubles in size (about 2 hours.)
Pound down the dough & separate out a small piece for the "taking of Challah." Shape into Challahs. Let rise for another hour.
Brush with two beaten egg yolks & then bake at 350 until golden brown. Baking time depends on the size of the challahs you are making.
***Hint: lower the temperature of the oven to 330 for larger challahs to allow for more even baking.
Number of Servings: 90
Recipe submitted by SparkPeople user SHRINK71.
Add other ingredients (except extra egg yolks) & knead for 15 minutes. Let rise in very large bowl either overnight in fridge or in warm spot on counter until the dough doubles in size (about 2 hours.)
Pound down the dough & separate out a small piece for the "taking of Challah." Shape into Challahs. Let rise for another hour.
Brush with two beaten egg yolks & then bake at 350 until golden brown. Baking time depends on the size of the challahs you are making.
***Hint: lower the temperature of the oven to 330 for larger challahs to allow for more even baking.
Number of Servings: 90
Recipe submitted by SparkPeople user SHRINK71.
