Easy water challah
This is my family’s favourite challah recipe. One batch makes enough dough for: - 2 large challahs - 1 large challah and 2 babkas - 3 medium challahs and 1 babka - 1 large challah and 16 challah rolls *this recipe can be easily cut in half
Ingredients
Ingredients
- 7 cups flour
- 2 tbsp yeast
- 1 tbsp salt
- 1/2 cups sugar
- 1/4 cups oil
- 2 1/2 cups warm water
- 1 egg
- sesame seeds
Instructions
- Place all ingredients (except egg and sesame seeds) in the bowl of a stand mixer. Knead on low speed for 10 minutes (or 20 minutes if kneading by hand).
- Cover and place in a warm sunny spot to rise for 2 hours (dough should double in size)
- Punch down the dough and get all of the air out
- Divide into 8 equal pieces and roll into balls. Cover and let rise for another 30 minutes.
- Flatten each ball and then roll into a long strand. Get all the air out. This will result in a fluffier challah. Use 4 strands to braid into a challah. Repeat with the other 4 dough balls.
- Place each formed challah onto a lined baking sheet and cover. Let rise for 30 minutes.
- Now preheat oven to 375.
- When oven is ready, brush challahs with egg wash and sprinkle with sesame seeds.
- Bake for 25 minutes or until golden brown. Don’t rush to remove from oven when it starts to brown. Let the colour develop for a nice crust.
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