The Ultimate Challah Recipe

The girls of the Monday Morning Cooking Club share their favourite challah recipe from the kitchen of Sydney's Rebbetzin Chanie Wolff.

Monday Morning Cooking Club: Challah

This recipe first appeared in Monday Morning Cooking Club – the food, the stories, the sisterhood (2011/2013)We are so thrilled that we got to share  this recipe – LIVE – with over 2500 people at the massive challah bake in Sydney, Australia for the Shabbat Project 2014! It was one of the highlights of our MMCC journey.

Chanie Wolff, the Rebbetzin from Central Synagogue, Sydney, was kind enough to share her mother in law Sonia’s much loved recipe: “Baking your own challah on a Friday is a special mitzvah (spiritual good deed) for Jewish women. I double the recipe and, before plaiting, remove a small piece of the dough and say this blessing, Ba-ruch a-tah a-do-noi, elo-hai-nu me-lech ha-olam a-sher kid-sha-nu be’mitz-vo-tav v’tzi-va-nu l’haf-rish chal-lah.’ This is symbolic of the days of the temple and brings blessing to the home and family.”

Challah from heaven, via Sydney, Australia.
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 loafs 30 minutes
Cook Time Passive Time
45 minutes 180 minutes
Servings Prep Time
2 loafs 30 minutes
Cook Time Passive Time
45 minutes 180 minutes
Challah from heaven, via Sydney, Australia.
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 loafs 30 minutes
Cook Time Passive Time
45 minutes 180 minutes
Servings Prep Time
2 loafs 30 minutes
Cook Time Passive Time
45 minutes 180 minutes
Ingredients
Servings: loafs
Units:
Instructions
  1. Put 1 kg of the flour in a large bowl. Make a large well in the flour and add the warm water. Add the yeast and 1⁄2 cup of the sugar, stirring the yeast and water in the well until combined. Set aside for 15 minutes, or until the yeast is foamy.
  2. Add the salt and remaining sugar to the well and mix. Wait another 5–10 minutes for the mixture to foam again.
  3. Add the eggs and oil and mix with a wooden spoon. Gradually incorporate the flour in the bowl into the egg mixture in the well. Once combined, tip onto a floured surface and knead. If the dough is too sticky, slowly add the extra flour. Knead for 10 minutes until you have a smooth, slightly sticky dough, adding a little more flour if needed.
  4. Place in a large oiled bowl and cover with a tea towel. Set aside in a warm place and allow the dough to rise until it has doubled in bulk (2–3 hours).
  5. When the dough has risen, divide it into two equal pieces. Shape each piece into a plaited loaf (see below).
  6. Preheat the oven to 180°C/350°F. Place the loaves on a lined baking tray and allow them to rise for at least 30 minutes and up to 1 hour.
  7. Brush with the egg wash and sprinkle with the seeds. Bake for 45 minutes, or until golden in colour. Remove from the tray and allow to cool. Makes 2 challahs.
  8. Three-strand challah: The simplest way to plait a challah is to divide the dough into three long strands. Pinch them together at the end and plait as you would plait hair. Pinch together the other end to join and tuck under. See below for instructions to plait a six strand challah.

 

 

Six-strand challah:
To start, pinch the six strands together at the top and tuck under.
Take the two outside strands and (starting with the left) cross them to the opposite side.
Take the first from the right and place it in the middle.

Then start the mantra:
Second from the left across
First from the left to the middle
Second from the right across
First from the right to the middle

Repeat until the plait is finished.
Pinch the ends of the strands together and tuck under.

 

Check out the full braiding video here:

 

 

Want to see the #UltimateShabbatLunch video? It’s right here.

Want to see the #UltimateShabbatLunch video and recipes on one page? Click right here.

#UltimateShabbatLunch: Egg and Onion recipe

#UltimateShabbatLunch: Cholent recipe

#UltimateShabbatLunch: Cinnamon Apple Pie recipe

 

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published.

Now for Something Sweet

Social Media

Recently

Instagram

'Das Schlemmen Geht Weiter.'

The Feast Goes On - our second book - has now been translated into German.

This is quite an incredible thing and we are very proud.

You can get your hands on it through Amazon: https://www.amazon.de/Monday-Morning-Cooking-Club-Schlemmen/dp/3772529429

#thefeastgoeson
#dasschlemmengehtweiter
#mondaymorningcookingclub
...

112 13

Since we're talking cheesecake, here's one not to miss.
​Romanian Malai: polenta cheesecake.

​Thanks to cook and caterer Debbie Levi for an outstanding recipe, something we had never seen in all our cheesecake-eating lives.

​Click on the link in our profile to see the cookalong video and the recipe. You can also find it in Now for Something Sweet.

.
​.
​.
​.
​.
​#shavuot
...

161 4

Facebook

Categories

Recipes

MMCC Related

Related Posts

Shavuot 2022