Menu
Swedish PM Löfven responds to WJC CEO Singer’s concern over rising anti-Semitism, says government has taken ‘raft of measures to safeguard’ Jewish community

Swedish PM Löfven responds to WJC C…

NEW YORK – The Swedish go...

Israel under fire

Israel under fire

Families in southern Isra...

Pitch for Hope competition calls on youth in UK, US, and Israel to propose creative ideas for curbing racism and anti-Semitism in sports

Pitch for Hope competition calls on…

NEW YORK – Chelsea Footba...

PM Netanyahu meets with Russian President Vladimir Putin

PM Netanyahu meets with Russian Pre…

Prime Minister Benjamin N...

The IDF’s response to ongoing Hamas terror attacks

The IDF’s response to ongoing Hamas…

The Kerem Shalom Crossing...

WJC US renews calls to extradite accused Nazi criminal to Germany: ‘Justice must be served’

WJC US renews calls to extradite ac…

NEW YORK – The World Jewi...

PM Netanyahu attends ceremony marking 70th anniversary of the Acre prison break

PM Netanyahu attends ceremony marki…

I call on the leaders of ...

ADL Condemns' 'Absurd' U.N. Special Session on Jerusalem

ADL Condemns' 'Absurd' U.N. Special…

New York, NY, The Anti-De...

Jerusalem is our capital. We will continue to build in it and foreign embassies, led by the US embassy, will move to Jerusalem. It will happen.​

Jerusalem is our capital. We will c…

PM Netanyahu's remarks at...

ADL Monitoring Anti-Israel Rallies Globally: Anti-Semitic Images Appear in Arabic Language Media Following Trump Action on Jerusalem

ADL Monitoring Anti-Israel Rallies …

New York, NY,  Anti-...

Prev Next
A+ A A-

Challa

Makes 4 Loaves

2 tablespoons dry yeast

2¼ cups (500 ml) lukewarm water

½ cup (100g) sugar

4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing

1 tablespoon salt

½ cup (125 ml) vegetable oil

About 9 ¼ cups (1 1/3 kg) flour

Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2?3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end. Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. Continue with the remaining 3 pieces.

To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3 cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.

Place the 4 loaves on well?oiled baking sheets, leaving plenty of room for them to expand, then leave  to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30?40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms

Read more...

Challa for Rosh Hashanah


Oven 325 degrees

9 cups of flour

2 pkgs of dry yeast

2 ½ cups of lukewarm water

½ tsp of baking powder

4 large eggs

3/4 oil

1 cup of sugar

2 tablespoons of cinnamon

vanilla

In a big bowl, place 4 cups of flour. Make a well, put the yeast, 3 tablespoons of sugar, and 1 cup of lukewarm water. Now put the bowl in a warm place covered with a towel for ½ hour. Then, put the rest of the ingredients in the bowl and mix. Knead for 10 minutes, and put it back in the warm place for 1 hour. Knead again, and make the braids. Cover and return letting it rise for 20 minutes. Uncover and place it on a cookie sheet. Spread an egg-yolk with a touch of oil and sugar and bake in a pre-heated oven for 1 hour, or until it is done.

Read more...
Subscribe to this RSS feed

Sections

Jewish Traditions

About Us

Community

Cooperations

Follow Us