- Religious School
And Here is the Recipe:
Rabbi David and Stephanie Eshel's Challah
• 2 1/4 tsp yeast (or one package)
• 1 tsp granulated sugar
• 3/4 cups warm water
• 2 3/4 cups bread flour (regular flour also works)
• 1 tsp salt
• 3 tbsp vegetable oil
• 3 tbsp granulated sugar
• 1 whole egg
• 1 egg yolk (add another egg yolk if dough is too dry), set aside the egg whites
1. Mix the first three ingredients and mix together. Set aside, to let the yeast expand.
2. Mix together all other ingredients using a paddle or hook attachment on a stand up mixer.
3. Final step, add the yeast mixture, it will look more like dough. Take all of the dough and make it into a ball (there may be some crumbs in the bowl). Cover the dough and let it rise for an hour.
4. Divide the dough into strands and braid it. Cover the braided dough and let it rise for an hour.
5. About 45-50 minutes into the rise, turn on the over and set to 350 degrees.
6. Brush braided dough with egg whites and add any flavorings on top - everything bagel, garlic, salt, sesame, cinnamon sugar... you decide!
7. Bake 25-30 minutes.