This is the best recipe for challah that I
- 5 cups of warm water -
- 1 1/2 cups sugar -
- 4 1/2 TBSP dry active yeast -
- 1 cup canola oil -
- 3 TBSP salt -
- 5 lbs High Gluten Flour -
- drop of oil -
1. Grease pans. Mix together yeast, sugar and water. Let sit for 5-10 minutes until frothy. Add oil, flour (in increments) and salt to the yeast mixture. Mix for 12 minutes, or knead by hand.
2. Spray a large bowl with non-stick cooking spray and transfer dough. Spray the top of the dough and cover with a towel. If possible, leave somewhere warm to dry. Allow to rise for 1 hour.
3. Divide dough to braid – don’t forget Hafrashas Challah – and leave to rise for an additional 30 minutes. During the second rise, pre-heat your oven to 350. Once done, remove from pans and cool on a wire rack so that they do not become soggy.
Note One: regardless of whether I’m buying pre-sifted flour or not, I always sift my flour again straight into the mixer. This isn’t necessary, but I find that it creates a lighter dough.
Note Two: If the egg allergy is a minor one (or a minor amount of baked egg is tolerated), whisking one egg with water for an egg-wash creates a beautiful finish. If not, you can create a wash using plain water, soy milk, olive oil or melted margarine.
Note Three: I don’t remember where I read this tip anymore, but it’s one of my favorites. If using a wash of any kind, do so before your challos begin their final rise in the pans. If you wait to do the wash until just before they go into the oven, the weight of the brush will make you lose some of the height.