Challah (Sabbath Bread)
 
Prep time
Cook time
Total time
 
This recipe comes from page 39-40 of Martha Zimmerman's book Celebrating Biblical Feasts This makes two very large loaves or three average size loaves.
Author:
Recipe type: bread
Serves: 2 large loaves
Ingredients
  • 2 packages dry yeast
  • 2 C warm water
  • ¼ C sugar
  • ¼ cup oil
  • 4 tsp salt
  • 3 eggs, slightly beaten
  • 7½ C flour
Instructions
  1. Take a large bowl and pour in 2 cups warm water.
  2. Soften the yeast in the water.
  3. Add sugar, oil, salt.
  4. Blend in the eggs (reserve 1 Tbsp of white for brushing)
  5. Add 3 C flour- beat well to avoid lumps.
  6. Let it rest for about 5 minutes.
  7. Gradually add the rest of the flour (4½ C).
  8. Oil the table and your hands and knead the dough for about 10 minutes.
  9. Put the dough back into the bowl, cover with a clean cloth and leave in a warm place.
  10. let rise about 1½ hours. Shape. Braid on cookie sheet.
  11. Brush top with egg.
  12. Let rise 1 hour.
  13. Bake at 375 degrees for 30-45 minutes. Tap the bottom of each load. When there is a hollow sound, the bread is done.
Recipe by The Gingham Apron at https://www.theginghamapron.com/challah-sabbath-bread/