A New Year, A New Challah Recipe

After a week of working late every night, and 3 consecutive failed attempts to make apple custard, I decided to keep it simple this weekend and make Challah. I got this new recipe from my cousin. However she is a mother of four, and I am a mother of zero, so naturally I decided to halve the recipe. Here is the recipe that makes two beautiful Challot:

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– 2.5 cups of warm water
– 1.5 teaspoon fast-rise yeast (one & a half packets)
– 2.5 LB of bread flour (POUNDS, NOT CUPS)
– 1 cup sugar
– 1/2 cup oil
– 2 eggs
– dash of salt


1) Mix warm water and yeast and let sit for 10 minutes until yeast bubbles form
2) In a separate bowl, mix all of the remaining ingredients
3) Add yeast/water mixture. If using an electric mixer, wait for dough to pull away from the sides.
4) Take dough and knead with floured hands. Knead A LOT (10-15 min).
5) Let rise in a well-greased bowl for 4-5 hours.
6) Punch down dough and (if needed) add flour to make the dough silky. Should be tacky but not sticking to your fingers.
7) Split dough in half, then each half into thirds. Braid two loaves.
8) Brush egg wash mixed with 2 tsp honey onto the braided dough. Cover with sesame seeds, poppy seeds, or whatever you please!

Bake at 350 for 40 minutes.

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