Recipe from Perfect Flavors by Naomi Nachman published by Artscroll/Mesorah
Naomi’s Challah Recipe
Pareve Yields 6 medium challahs
4 cups warm water
2 cups sugar
2 Tablespoons dry yeast
6 eggs
¾ cup canola oil
5 pound bag high gluten flour
1 Tablespoon salt
Topping:
1 egg, lightly beaten. Toppings, such as sesame or poppy seeds
- Proof the yeast: Into a large bowl, pour 4 cups very warm water (not hotter than 115°F); add sugar and yeast. Let it proof till it bubbles about 5 minutes and set aside.
- Meanwhile, mix eggs and oil together in a small bowl. Set aside.
- After the yeast has proofed, add oil/egg mixture to the bowl; stir to combine.
- Stir half the flour into the mixture; mix well. Once it has started to combine, add salt and remaining flour. Knead until a dough ball forms. It shouldn’t be too sticky or crumbly.
- Place dough ball into a greased bowl. Cover; let rise for 1½ – 2 hours.
- Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper; set aside.
- Divide dough into 6 portions. Then divide each portion into 3 parts. Roll each part into a 12-inch rope; use 3 ropes to braid each challah.
- Place challahs on prepared baking sheets. Brush the tops with beaten egg and choice of toppings, if using. Bake for about 40 minutes, until golden brown.
Cook’s note: You can use different braiding techniques.
After egg wash, you can add various toppings, including: sesame seeds, poppy seeds, minced onion, zaatar, pumpkin seeds, and streusel crumbs.
