No-Fail Challah Recipe

Name: No-Fail Challah Recipe
Total time: 60 min
Ingredients: 2 heaping tbsp yeast; 3/4 c sugar; 4 c warm water; —; 3/4-1c oil (see note); 1/2-3/4 c sugar (depending on how sweet you want your challah to be); 2 eggs; (2 Tbsp. honey); 1 tbsp vanilla (trust me); 5 lb bag of flour (or 2, 1 kilo bags + 3-4 c flour); 2 Tbsp. salt; —–; 1 egg + 2 yolks, beaten; Remove from freezer a few hours before serving.; Place wrapped challah on the plata or in the oven to reheat with the rest of your food!; Serve warm and enjoy!; NOTE- I go back and forth between using 3/4 and 1 cup of oiled have basically landed somewhere the middle.If you want to save little calories you can totally get away 3/4 c and its just fine.I do love the 1 cup measurement though!; Use a 4 c measuring cup to measure your water that also has a 3/4 c measure on it. After you pour out the water, measure your oil and add the rest of your ingredients to the cup. No need to dirty another bowl!; The more you knead the dough the smoother and more elastic the dough will become. Be patient. If after 7 or 8 minutes of kneading the dough feels very dry or too sticky add a drop more water or flour. Just remember you can always add but you can’t take out!; Make sure the all the dough is covered with the Saran Wrap to prevent air from drying it out.; I like to let my dough rise a few times for a fluffier challah. Let it rise completely, punch it down and then let it rise again. Do this at least one time, and up to three or four times!; – Everything spice; – Egg wash and then a sprinkle of sugar; -Minced garlic, parsley and chilli flakes; -Roasted garlic, or garlic confit on the bottom ( place the garlic in the bottom of a greased challah pan, put dough on top, egg wash and sprinkle some salt and paprika. bake as usual. The garlic bakes into the bottom of the dough and it is heavenly!); -Crumb topping ( 2 c flour, 1&1/2 c sugar, 1/4 tsp salt, 1/8 tsp cinnamon, a scant 1/2 c canola oil: mix together to form crumbs. if too dry add oil little by little.)

frompeaslovencarrots.com peaslovencarrots.com/recipe/no-fail-challah-recipe

The first year I was married I kept trying different challah recipes. No to were alike. They all had different measurements, ingredients, tools, rising times...

60 min

Ingredients

Instructions

Step 1. In a very large bowl, add yeast sugar and warm water.
Step 2. Set aside and allow yeast to bloom for 8 minutes.
Step 3. While yeast is blooming, combine oil, eggs, sugar and vanilla.
Step 4. Mix well.
Step 5. When yeast mixture is very bubbly, pour in oil mixture.
Step 6. Stir.
Step 7. Add a little less than half the bag of flour (or 1, 1 kilo bag) to the bowl.
Step 8. Using a spoon, mix the flour into the liquid very well.
Step 9. Mix for a good 2-3 minutes to help the gluten start to develop.
Step 10. Add salt.
Step 11. Mix till incorporated.
Step 12. Add in 3/4 of the flour that’s left in the bag (or the second 1 kilo bag + a handful of flour) and mix with a spoon until it becomes too hard to mix.
Step 13. At this point pour dough out onto your counter.
Step 14. Knead for 10 minutes, working in more flour as needed.
Step 15. Once dough is smooth and elastic, place back into the bowl.
Step 16. Pour a little bit of oil into your hand and rub all over the dough.
Step 17. Place a piece of saran wrap directly on dough and cover the bowl with a towel.
Step 18. Allow to rise until it has at least doubled in size and then remove Saran Wrap, punch down, replace Saran Wrap and let it rise again.
Step 19. (You can repeat this steps as many times as you need until you are ready to braid the dough.)
Step 20. Braid your dough, place on sheet pan or in a tin and cover with a towel.
Step 21. Let them rise for 45 minutes to an hour. (Don’t skip this step.)
Step 22. Preheat oven to 350f (180c). (For circle challahs I lower the oven to 175c)
Step 23. Brush challah with beaten egg and top as you like.
Step 24. Bake for 25-45 minutes until challahs are deeply golden and cooked.
Step 25. Remove pan from the oven, and allow to cool for 5 minutes.
Step 26. Transfer challahs to a cooling rack and allow to cool completely.
Step 27. I like wrap my challah individually in tin foil.
Step 28. If I make them on Friday, I leave out what I need for shakos, but another day I make them, even Thursday, I freeze.