Yid.Dish: Homemade Challah

By Leah Koenig

Published June 30, 2005.
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1-1/4 c. warm water (a little warmer than lukewarm)

3 T. yeast (or 3 packets)mix together until foamy – about 10 min.

1 capful of cinnamon (for whole wheat only)

2 tsp. salt

1/3 c. oil

2/3 c. sugar

5 large eggs 3 cups of whole wheat flour and then add white until doughy (probably 5-6 cups total, but check the consistency as you go).

Knead for couple minutes. Oil the bowl that you’re letting it rise in, so the dough won’t stick to the sides. Let it rise until it’s double the size. (Tip for rising: if it’s not rising fast enough, turn on the oven to 200 degrees. Once it’s hot enough, turn off the oven and put the dough in. This will make it rise faster, but make sure it’s not hot enough to bake it!) Punch it down and take challah. Make into loaves and let them rise until they are double the size. Bake on 350 for about 25 mintues.


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