• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Candidly Delicious logo

  • Home
  • Recipes
  • Tamar Blogs
  • Covid-19
  • Printables
  • Shop
  • Media Kit
  • About
  • Contact
  • Nav Social Menu

    Connect with us

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Tamar's Traditional Challah

Mar 15, 2020 · Leave a Comment

Challah is a traditional Jewish bread made for Shabbat and simchot (celebrations).  These days, you can find this hearty bread on many NYC menus. It’s very popular for french toast because of its richness. 🙂 

PIN THIS recipe to read later!

This recipe is very special to me.  I’ve been baking challah by hand for a few years.  I created this recipe during that time by making weekly challot for my family and experimenting with the ingredients.  But more importantly, I was learning and perfecting technique. The quality of your challah is far more about technique than ingredients.  

I also prefer to make my challah with my own two hands.  No machines were used to create this dough! With practice, I have come to know what my dough should feel like and can now troubleshoot problems very quickly.  There is also a deep satisfaction for me in the forming and kneading of the dough by hand. I feel a real sense of accomplishment and a personal connection to the mitzvah of taking challah.  (If you would like information on the mitzvah of l’hafrish challah, please ask your lor or check out this link.)

This recipe can be made in advance and frozen for convenience.  This quantity of dough will make 4 large challahs OR 6 medium challahs OR 24 challah rolls.

You’ll need: Dough cutter, French rolling pin, 20-Qt bowl (#sponsored)

Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don't forget to click that Yum Button! See all our recipes on your Yummly app. 

#BetheMasterofMealtime   #CandidlyDelicious

Jump to Recipe

Serves: 48 Prep Time: 2 Hours Cook Time: 45 Minutes

Ingredients:

  • 5 pounds High Gluten Flour
  • 4 Tablespoons Kosher Salt
  • 5 Cups Water
  • 4 Tablespoons Yeast
  • 1 Cups Sugar
  • 1-¼ Cups Olive Oil
  • 1 Egg, beaten (optional)
  • Seeds (optional)

Instructions: 

  1. Bring Water up to between 110-115 degrees
  2. In a small bowl, combine the yeast and 1 Tablespoon of the Sugar.  Add 1 Cup of preheated water. Whisk to combine, then let stand for 5 Minutes.
  3. While waiting for the yeast to bloom, combine the Flour, Salt and remaining Sugar in a very large bowl (20 qt is ideal).  
  4. Create a well in the flour with your hand and pour in the proofing liquid.  Use a bit of the hot water to get the last bit of yeast from the small bowl and pour that into the flour.  Mix by hand, adding all but one cup of the remaining water and mixing it thoroughly.
  5. Set aside 1 Tablespoon of Olive Oil.  Add the rest to the flour mixture. Mix in by hand, using a punch and fold technique to knead thoroughly.  Slowly add water from the last cup as needed. You may not need all of it. You will know the dough is the right consistency when it no longer sticks to your hands and all of the crumbs from the bowl are incorporated.  
  6. After the right amount of water is added, knead the dough for 5 minutes.
  7. Cover the ball of dough with the reserved Olive Oil.  Then cover the bowl with plastic wrap, and let the dough rest in a warm area for 1 hour.  The dough should rise up and fill the bowl.
  8. Remove the plastic wrap.  Knead the dough for 3-4 Minutes.  At this point, you would perform the mitzvah of separating challah or L’Hafrish Challah.  This link offers specific instructions. 
  9. Now, you can divide and braid your dough.  Specific instructions for braiding in the video (coming soon).  This dough will make 6 medium loaves or 4 large loaves or 24 challah rolls.  The braided loaves can then be placed on a parchment-lined sheetpan or inside of a lightly greased oval challah pan or a lightly greased rectangular loaf pan.
  10. After your dough is shaped how you like, cover again and let rise another 45 minutes.  Meanwhile, preheat your oven to 375.  
  11. After final rising, brush the tops of the challahs GENTLY with beaten egg and add any seeds you desire (or none!)  This step can be skipped if you are sensitive or allergic to eggs. If you want seeds but cannot use egg, brush the tops with a bit of nut milk and then add the seeds.
  12. Immediately bake loaves or rolls at 375 for 45 minutes.  If you are baking two pans at once (using the top and bottom racks), then switch the pans half-way through cooking for even browning.
  13. Finished challahs should be placed on a rack to cook as soon as you are able.  Do not allow them to cool in or on a pan. If desired, challahs can be gently rewarmed by wrapping in foil and placing on a warming plate or in the oven.  Only after they are completely cooled, challahs should be stored in an airtight plastic bag. The bread will keep a couple of days at room temperature, 3-4 days in the fridge, or can be frozen for a few months and pulled out when needed.
Challah
Challah
Challah
Challah
Challah
Challah
Challah
Challah
Challah
Challah

📖 Recipe

Challah

Challah

Course: Side Dish
Cuisine: Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: Egg-free, Entertaining, Husband-approved, Make-ahead, Nut-free, Shabbat
Prep Time: 2 hours hours
Cook Time: 45 minutes minutes
Total Time: 2 hours hours 45 minutes minutes
Servings: 48
Calories: 231kcal
Challah is a traditional Jewish bread made for Shabbat and simchot (celebrations). These days, you can find this hearty bread on many NYC menus. It’s very popular for french toast because of its richness. 🙂
Print Recipe

Equipment

  • Dough Cutter
  • Rolling Pin
  • Very Large Bowl

Ingredients

  • 5 lb High Gluten Flour
  • 4 TBS Kosher Salt
  • 5 Cups Water
  • 4 TBS Yeast
  • 1 Cup Sugar
  • 1-¼ Cup Olive Oil
  • 1 Egg beaten (optional)
  • Seeds optional

Instructions

  • Bring Water up to between 110-115 degrees
  • In a small bowl, combine the yeast and 1 TBS of the Sugar. Add 1 Cup of preheated water. Whisk to combine, then let stand for 5 Minutes.
  • While waiting for the yeast to bloom, combine the Flour, Salt and remaining Sugar in a very large bowl (20 qt is ideal).
  • Create a well in the flour with your hand and pour in the proofing liquid. Use a bit of the hot water to get the last bit of yeast from the small bowl and pour that into the flour. Mix by hand, adding all but one cup of the remaining water and mixing it thoroughly.
  • Set aside 1 TBS of Olive Oil. Add the rest to the flour mixture. Mix in by hand, using a punch and fold technique to knead thoroughly. Slowly add water from the last cup as needed. You may not need all of it. You will know the dough is the right consistency when it no longer sticks to your hands and all of the crumbs from the bowl are incorporated.
  • After the right amount of water is added, knead the dough for 5 minutes.
  • Cover the ball of dough with the reserved Olive Oil. Then cover the bowl with plastic wrap, and let the dough rest in a warm area for 1 hour. The dough should rise up and fill the bowl.
  • Remove the plastic wrap. Knead the dough for 3-4 Minutes. At this point, you would perform the mitzvah of separating challah or L’Hafrish Challah. This link offers specific instructions.
  • Now, you can divide and braid your dough. Specific instructions for braiding in the video (coming soon). This dough will make 6 medium loaves or 4 large loaves or 24 challah rolls. The braided loaves can then be placed on a parchment-lined sheetpan or inside of a lightly greased oval challah pan or a lightly greased rectangular loaf pan.
  • After your dough is shaped how you like, cover again and let rise another 45 minutes. Meanwhile, preheat your oven to 375.
  • After final rising, brush the tops of the challahs GENTLY with beaten egg and add any seeds you desire (or none!) This step can be skipped if you are sensitive or allergic to eggs. If you want seeds but cannot use egg, brush the tops with a bit of nut milk and then add the seeds.
  • Immediately bake loaves or rolls at 375 for 45 minutes. If you are baking two pans at once (using the top and bottom racks), then switch the pans half-way through cooking for even browning.
  • Finished challahs should be placed on a rack to cook as soon as you are able. Do not allow them to cool in or on a pan. If desired, challahs can be gently rewarmed by wrapping in foil and placing on a warming plate or in the oven. Only after they are completely cooled, challahs should be stored in an airtight plastic bag.

Video

Notes

Makes 4 large Challahs, 6 medium challahs, or 24 Challah rolls (bilkelech). The bread will keep a couple of days at room temperature, 3-4 days in the fridge, or can be frozen for a few months and pulled out when needed.

Nutrition

Sodium: 282.5mg | Sugar: 4.3g | Calories: 231kcal | Fat: 5.2g | Protein: 5.3g | Carbohydrates: 40.6g
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Linkedin
  • YouTube
June 7, 2021Low-Carb Peanut Butter Cookies
Since I have been going through gestational diabetes, I have had to …
March 30, 2021Prioritizing Motherhood
If this year of Covid has taught me anything, it's that we …

Share this:

  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to share on Yummly (Opens in new window)
« Spinach Lox Bourekas
Fire-roasted Salsa »

Reader Interactions

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Tamar's Recipes featured on:

””

Like us on Facebook

Like us on Facebook

Footer

candidlydeliciousbytamar

View

Jun 8

Open
Since I've had to eat a very restricted diet, I've decided to find ways to enjoy it.  This is one of my favorites.  These Low-carb Peanut Butter Cookies need only 5 ingredients and total only 6g of carbs with 5g of protein per cookie! ⁠Get the recipe at: https://candidlydelicious.com/lc-peanut-butter-cookies/ .⁠
.⁠
If you make this recipe, tag #BetheMasterofMealtime .⁠
.⁠
.⁠
.⁠
#CandidlyDelicious #gestationaldiabetes #lowcarb #diabeticfriendly #freestylepoints #easyrecipes #fiveingredients #diabetic #diabeticrecipes #dairyfree #glutenfree #dairyfreebaking

candidlydeliciousbytamar

View

May 30

Open
Get an entire dinner on a single pan!  Get your #weeknightdinner settled with this Sheetpan Spatchcock Chicken Dinner.  Watch the video for complete instructions on how to spatchcock.  Recipe: https://candidlydelicious.com/sheetpan-spatchcock-chicken-dinner/ .
.
If you make this recipe, be sure to tag #BetheMasterofMealtime .
.
.
.
#CandidlyDelicious #sheetpandinner #familydinner #easyrecipes #whatsfordinner

candidlydeliciousbytamar

View

Mar 31

Open
Believe it or not, I easily made one of these Banana Cream Pies for one of our #passover2021 desserts!  I used an instant klp pudding mix and crust.  The assembly is simple!  Check it out at: https://candidlydelicious.com/easy-banana-cream-pie/ .⁠
.⁠
If you make this recipe, be sure to tag #BetheMasterofMealtime .⁠
.⁠
.⁠
#CandidlyDelicious #passover2021 #glutenfreedessert #glutenfreeeats #eatdessertfirst #bakersgonnabake #easyrecipes #familyfriendlyrecipes

candidlydeliciousbytamar

View

Mar 31

Open
I've already made these multiple times this week.  Naturally #glutenfree healthy and free from all nuts, these Paleo Banana Pancakes are simple perfection.  Recipe: https://candidlydelicious.com/paleo-banana-pancakes/ .⁠
.⁠
If you make this recipe, be sure to tag #BetheMasterofMealtime .⁠
.⁠
.⁠
.⁠
#CandidlyDelicious #paleoapproved #glutenfreeeats #easyrecipes #passover2021

candidlydeliciousbytamar

View

Mar 31

Open
This slaw is so fresh and beautiful.  We are packing lunches all week and having a fresh salad like this is exactly what we need after eating all that matzo!  Recipe: https://candidlydelicious.com/fresh-summer-slaw-with-acv-dressing/ .⁠
.⁠
If you make this recipe, be sure to tag #BetheMasterofMealtime .⁠
.⁠
.⁠
.⁠
#CandidlyDelicious #salad #passover2021 #pesach #easyrecipes #lunch #thenewhealthy

candidlydeliciousbytamar

View

Mar 30

Open
These Passover crepes are the bomb!  I just turned a batch of these into PASTA!! Check it out on my Instastory. If you miss it, catch it in the Passover highlights.  Recipe from Candidly Passover cookbook, available on Amazon (and Kindle!) .⁠
.⁠
If you make this recipe, be sure to tag #BetheMasterofMealtime .⁠
.⁠
.⁠
.⁠
#CandidlyDelicious #CandidlyPassover #glutenfreeeats #easyrecipes #cookbook #glutenfreepasta

candidlydeliciousbytamar

View

Mar 26

Open
This Matzo Ball Soup is worth the wait!  Fluffy light matzo balls and a hearty, healthy soup.  You can get the recipe in my Candidly Passover cookbook or right here on the blog: https://candidlydelicious.com/ultimate-matzo-ball-soup/ .⁠
.⁠
If you make this recipe, be sure to tag #BetheMasterofMealtime .⁠
.⁠
.⁠
.⁠
#CandidlyDelicious #CandidlyPassover #passover2021 #pesach #jewishfood #matzoballsoup #whatsfordinner #soup #easyrecipes #kosherrecipes

candidlydeliciousbytamar

View

Mar 25

Open
These Teriyaki Chicken Meatballs are gluten-free and completely Kosher for Passover.  The recipe is in my book Candidly Passover, available on Amazon.  Did you cook along with me on Instastory?  If not, You can check it out again on my highlights!  I've set up a new category just for Passover. ⁠
.⁠
If you make this recipe, be sure to tag #BetheMasterofMealtime .⁠
.⁠
.⁠
.⁠
#CandidlyDelicious #CandidlyPassover #glutenfree #dairyfree #passover #cookbook #easyrecipes #asiancooking #pesachcooking

candidlydeliciousbytamar

View

Mar 11

Open
The smoothest, creamiest pie you'll ever make.  And it's Dairy-free!  Get the recipe for this Dairy-free French Silk Pie: https://candidlydelicious.com/dairy-free-french-silk-pie/ .⁠
.⁠
If you make this recipe, tag #BetheMasterofMealtime .⁠
.⁠
.⁠
#CandidlyDelicious #bakersgonnabake #pie #frenchsilk #dairyfreebaking #imsomartha #inmykitchen #getinmybelly #eatdessertfirst

candidlydeliciousbytamar

View

Mar 4

Open
A complete meal on a sheetpan!  Sheetpan Sausage and Peppers is one of my family's go-to weeknight dinners.  Get the recipe: https://candidlydelicious.com/sheetpan-sausage-and-peppers/ .⁠
.⁠
If you make this recipe, tag #BetheMasterofMealtime .⁠
.⁠
.⁠
#CandidlyDelicious #tastemademedoit #sheetpandinner #weeknightdinner #whatsfordinner #familydinner #easyrecipes

candidlydeliciousbytamar

View

Mar 4

Open
These are our families absolute favorite pancakes.  Fluffy Buttermilk Pancakes make a delicious dinner too, btw.  Get the recipe: https://candidlydelicious.com/fluffy-buttermilk-pancakes/ .⁠
.⁠
If you make this recipe, tag #BetheMasterofMealtime .⁠
.⁠
.⁠
#CandidlyDelicious #bakersgonnabake #pancakes #foodphotography #foodfluffer #eatpretty #inmykitchen #onmyplate #tastemademedoit #breakfast #breakfastfordinner #weeknightdinner #brunch #imsomartha

candidlydeliciousbytamar

View

Feb 28

Open
Spicy and Sweet together for breakfast or brunch.  I love this recipe for Cardamom Spice Rolls with Ginger Glaze.  Shockingly, my children love them too.  Get the recipe: https://candidlydelicious.com/cardamom-spice-rolls-with-ginger-glaze/ .⁠
.⁠
If you make this recipe, tag #BetheMasterofMealtime .⁠
.⁠
.⁠
#CandidlyDelicious #breakfast #spicerolls #brunch #sundaymorning #bakersgonnabake #tastemademedoit #damnthatsdelish #yummly #imsomartha #iamsomartha #bakingday #bakersofinstagram #instabaking #sweettooth
Load More... Follow on Instagram
This error message is only visible to WordPress admins
There has been a problem with your Instagram Feed.

Copyright © 2023 Candidly Delicious on the Seasoned Pro Theme

 

Loading Comments...