Directions:
- First measure out all your ingredients.
- Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
- I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
- After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
- Mix well (I use the bread hook).
- Add egg (already beaten) & oil.
- Slowly start mixing in most of the remaining 3 1/2 cups of flour.
- The dough will become quite thick.
- When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
- Add only enough additional flour to make dough manageable.
- Knead until dough has acquired a life of its own ; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
- Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
- Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
- Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
- After the 2 hours, turn your dough onto your working surface.
- Now comes the forming part.
- For Shabbos I always make a 2 level braided challah which looks great & is really easy.
- Prepare your baking sheet lining it with parchment paper.
- Preheat oven to 375°F.
- First, take a large knife & cut the dough in half.
- Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
- Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
- Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
- Place on baking sheet.
- Repeat the same for other half.
- Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
- Repeat same for other third.
- Now let the challah rise for 1/2 an hour.
- After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
- Almost done!
- Put in preheated oven & let bake for exactly 25 minutes!
- Turn off oven & leave Challahs in for exactly another 10 minutes!
- Remove from oven.
- Enjoy-you deserve every compliment you get!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1167.02 Kcal (4886 kJ) | ||
| Calories from fat | 294.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.77g | 50% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 1789.62mg | 75% | |
| Potassium | 400.45mg | 9% | |
| Total Carbs | 187.28g | 62% | |
| Sugars | 14.7g | 59% | |
| Dietary Fiber | 10.39g | 42% | |
| Protein | 30.41g | 61% | |
| Iron | 2.9mg | 16% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 277.75 Kcal (1163 kJ) | ||
| Calories from fat | 70.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 50% | |
|---|---|---|---|
| Cholesterol | 19.48mg | 27% | |
| Sodium | 425.92mg | 75% | |
| Potassium | 95.31mg | 9% | |
| Total Carbs | 44.57g | 62% | |
| Sugars | 3.5g | 59% | |
| Dietary Fiber | 2.47g | 42% | |
| Protein | 7.24g | 61% | |
| Iron | 0.7mg | 16% | |
| Calcium | 14.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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