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Quick Challah Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages,1/4 Ounce Each)|
|Warm water||1 Cup (16 tbs) (110° To 115°)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||6 1⁄2 Cup (104 tbs)|
|Cold water||1 Teaspoon|
|Sesame seeds/Poppy seeds||1 Tablespoon (Optional)|
Calories 1168 Calories from Fat 333
% Daily Value*
Total Fat 38 g58%
Saturated Fat 6.1 g30.5%
Trans Fat 0 g
Cholesterol 264.3 mg
Sodium 1550.2 mg64.6%
Total Carbohydrates 174 g58.1%
Dietary Fiber 6.7 g26.7%
Sugars 17.7 g
Protein 31 g61.7%
Vitamin A 6.1% Vitamin C 0.02%
Calcium 10.5% Iron 65.1%
*Based on a 2000 Calorie diet
Add the oil, sugar, salt, 4 eggs and 4 cups of flour.
Beat until smooth.
Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a-warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Divide each portion into thirds.
Shape each piece into a 15-in rope.
Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour.
Beat cold water and remaining egg; brush over braids.
Sprinkle with sesame or poppy seeds if desired.
Bake at 350° for 30-35 minutes or until golden brown.
Remove to wire racks to cool.