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Wonderful Challah - and if I can do it - so can you!

Veteran Member
5228 posts
Joined: Dec 10, 2005


Posted to Thread #28159 at 8:15 pm on Nov 11, 2015

And I say this because yeast hates me!

I had guests over and our friend Howie shared his wonderful recipe as well as walked us through from start to finish. Truly - you just dump all the ingredients in a bowl, wet then dry:)

I've been baking nearly one a day! Delicious!

Howie’s Challah

• 3 Egg Yolk (I use extra-large)
• 3 Tbsp. Veg. Oil
• 1 cup warm water (not hot)
• 3 tsp. yeast
• ¾ tsp. salt (Howie uses table salt, I give a shake or two of kosher salt)
• 6 Tbsp. sugar
• 3 Cups bread flour
• 1 egg

In a bowl (food mixer bowl) add wet ingredients and then add dry (basically just dump them in together). Mix for 10 minutes. (I mixed with my Kitchen Aid mixer using the dough hook).
I then sprayed the mixing bowl with a bit of non-stick spray and lightly covered the bowl with a dishtowel. Now you have two choices:
• Let the dough rise for 90 minutes
• Put the dough in the fridge and let is slow rise overnight (I did it both ways – both worked out perfectly).
Punch down dough and make 4 equal strands. (to learn how to braid bread, google ‘how to braid a 4 strand challah; ). This is the method I've had the most luck with:

Once braided, cover with dish cloth and let rise for 30 minutes.
Preheat oven to 350F.
Beat 1 egg well. After 30 minute rise, use brush to cover bread in egg wash. Bake for 28 to 32 minutes depending on the oven..

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