This was my mother-in-law's, A"h, recipe. It's foolproof to make, but depending on the rising and baking time, and the temperature of the oven, it comes out tasting different for each person. Just like 'mun'!
- 1/2 c. sugar -
- 2 oz. fresh yeast -
- 2 eggs -
- 1/2 c. oil -
- 2 c. warm water -
- 8 cups bread flour -
- 1 Tbsp salt -
I use 2 measuring cups. In the first one, measure the sugar, then chop in the yeast. Within a minute it should turn syrupy. Pour into mixing bowl. Add next 3 ingredients, with water last. This should rinse out your measuring cup, making clean-up easier. Add in flour and salt from the dry measuring cup and mix.
Let rise until doubled. Divide into 3 and braid. Let rise again and then brush with beaten egg and sprinkle with poppy seeds. Bake in a 350 oven until brown.
*This recipe is for a kitchen-aid size mixing bowl. To make 5 pounds of flour and a bracha, double the recipe.
*I always take my challos out when they still look a bit underdone, because I believe they keep baking after you take them out.
*For a crustier challa, put them in for 10 minutes at 400, then turn down the temp. You can bake them in pans, or freestyle on a tray. I make them into rolls and add chopped onions or minced garlic mixed with olive oil, parsley, and salt. Enjoy!