Rebbetzin Chana's Challah

This challah recipe is very simple and basic which I think is what makes it so good. I learned how to make it from Rabbi Cadaner's wife, Chana, here in the Quad Cities. It makes a very large batch, approximately 4 extra large loaves.

• 5 pounds of flour
• 4 cups of warm water
• 4 tablespoons dry yeast
• 1 cup sugar + 1 tablespoon
• 2 teaspoons salt
• 1 cup vegetable oil
• 3 eggs

Mix warm water with yeast, add 1 tablespoon sugar. Let "proof" for 5 minutes which means to test if the yeast is alive and active. It should form a thick surface foam, as shown above, if it is still good, otherwise it should not be used.

Pour flour (reserving some for the end) into mixer or extra large bowl if doing by hand. Add sugar, eggs, salt, oil, mixing in between. Add remaining flour, kneed. (Or if in mixer, let mix for a few minutes.)

Transfer to an oiled bowl, cover with an oiled sheet of plastic wrap and let rise for 1 hour. Punch down and shape into challah loaves. You can make various sizes if desired. Cover the loaves with oiled plastic wrap again and let rise 30 minutes.


Optional: Once they have risen you can brush a beaten egg over the top to get a brown, glossy finish and sprinkle course salt, poppy or sesame seed over the top.
Bake for 30 minutes at 350 degrees. Note: You will need to rotate the top and bottom sheets after 15 minutes to get them to bake and brown evenly.
Below I have posted a video on the traditional way to braid challah.