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Challah-lujah
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Challah-lujah!

To Make 2 Loaves                                  

2 pkgs active dry yeast (NOT quick rise)

1 cup sugar                                            

2 cups warm water                                  

½ cup vegetable oil                                                

7  cups flour                                        

2 eggs                                                                              

3 tsp salt                                                    

2 tsp baking powder                                       

1 Egg yolk brushed on at end                         

 

For two loaves (for 1 reduce amount to list above)

1. In a bowl, dissolve yeast in warm water.

2. Make a dry well of flour, salt, sugar and baking powder in a large bowl.

3. Add oil and eggs to the bowl with the yeast and warm water

4. Add the oil/egg/yeast mixture to the dry well.

5. Knead well for ~5 minutes. (If the dough is too stringy add water- the dough should be more sticky then dry)

 

6. Put in greased bowl and let double in size (1 hour).

7. Punch down and knead well again. Let rest 5 minutes.

8. Shape challahs (this recipe yields 2 or more challahs if you divide the dough). Put in lightly greased pans and let rise again (1 hour).

9. Mix 1 egg yolk with a little water and brush top of challahs.

 

Bake at 325 for 30-35 minutes.  If you can—bake on parchment paper.

Remove from pan.  Let Cool before eating.