Challah (Sabbath White Bread)
Author: Kitchens
  • 2 cakes yeast
  • 4 teaspoons salt
  • 3 eggs slightly beaten
  • reserve 1 Tablespoon for brushing
  • 1/4 Cup sugar
  • 2 Cups warm water
  • 7 1/2 Cups flour (approx)
  • 1/4 Cup vegetable oil or melted crisco
  1. Soften yeast in 1/2 c. of the warm water, adding a little of the sugar to help rise. In a large mixing bowl place sugar, salt, oil and the rest of the water. Stir to combine. Add yeast mixture which has risen and mix. Blend in the eggs and about 3 cups of the flour and beat well. Then knead in remainder of flour and continue to knead on floured surface until dough is smooth and satiny, about 10 minutes. Place in greased bowl and cover. Let rise in warm place, about 2 hrs. Punch dough down and divide into 2 parts. If making twists, divide each half of dough into 3 strips about 14" long. Braid the three strips together, sealing ends. Or divide dough into two parts and proceed as follows: Make six large rolls of each half and place them side by side in a greased baking pan. Let rise for about 45 to 60 min. Brush with reserved eggs mixed with a little water and bake in 375 F. oven for abt. 45 min. or until a deep golden brown. Remove from oven and from pan so bottom does not become soggy. Makes 2 loaves. Yield: 0 servings
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