Judy Friedlander of FoodFaith and Rebbitzin Laya Slavin of Our Big Kitchen. Image courtesy of Naomi Shore

Judy Friedlander of FoodFaith and Rebbitzin Laya Slavin of Our Big Kitchen. Image courtesy of Naomi Shore

 

INGREDIENTS:

4 cups of warm water
24g dry yeast
1 cup of oil
1 cup of sugar
2 - 3 tbsp of salt
2kg plain flour

METHOD:

1. Mix yeast, warm water and sugar, let sit for 5 mins
2. Add oil and eggs then mix well
3. Add half the flour and salt and mix well
4. Add the rest of the flour
5. Mix until the dough is nice and smooth
6. Separate egg piece of dough for the mitzvah and say bracha
7. Double wrap separated dough and discard
8. Cover the bowl of dough and allow to rise for 2-3 hours
9. Knead the dough for a few minutes and shape loaves
10. Allow Challot to rise for 1 hour
11. Brush with beaten egg, sprinkle with topping
12. Bake in a pre-heated oven at 180'C for 35 - 45 minutes until golden brown
13. Remove from oven and allow to cool on wire rack

The Story Behind The Recipe:

When making Challah, we take all of these essential ingredients that bring their own important blessings and unify them. We think about the oneness of God and of the Jewish people, and as we knead the dough this is also a special time to pray for anything you, your family, friends or the world needs.

Blessing:

BA-RUCH A-TAH A-DO-NAI ELO-HAI-N ME-LECH HA-O-LAM
A-SHER KID-SHA-NU B'MITZ-VO-TAV
V'TZI-VA-NU L'HAF-RISH CHAL-LAH

Blessed are You, L-rd our G-d, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.

 

Thanks to Our Big Kitchen for this recipe.