Yid.Dish: Homemade Challah
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.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.