First, add yeast to small bowl. Second, add hot water. Let the yeast
rise until see bubbly top emerges. Third, add sugar, salt, and oil to a
large mixing bowl. Fourth, separate egg whites from egg yolks, adding
the whites to the mixing bowl and putting the yolks in a separate bowl.
(The yolk will be used later for brushing the loaves before baking.)
Add risen yeast to mixing bowl. Fifth, add 2 cups of flour to the
mixing bowl and mix the ingredients together. If doubling the recipe or
otherwise increasing quantity, add flour in 2-cup increments between
mixing. Add flour until dough forms ball and is not very sticky.
Knead the flour- put small amount of flour on the surface, place dough
on top of flour, then fold sides of dough over and push down, proceeding
clockwise around the dough. Then, let dough rise 2 hrs in a greased
Braid dough into loaves. Let rise for half an hour. Brush loaves with
egg yolks and sprinkle with poppy seeds. Place loaves on greased cookie
Preheat oven to 350 degrees. Once oven reaches 350 degrees, place
loaves in oven and bake for 50 minutes or until medium brown. Then lift
loaves from the bottom with spatula, tap the loaves, and ensure that
they sound hollow. If loaves do not yet sound hollow, bake until they
do, checking every few minutes.
Have a wonderful Shabbat dinner!
0 Out of 5 from
You can add this Challah recipe to your own private DesktopCookbook.