Yid.Dish: Homemade Challah
1-1/4 c. warm water (a little warmer than lukewarm)
3 T. yeast (or 3 packets)mix together until foamy – about 10 min.
1 capful of cinnamon (for whole wheat only)
2 tsp. salt
1/3 c. oil
2/3 c. sugar
5 large eggs 3 cups of whole wheat flour and then add white until doughy (probably 5-6 cups total, but check the consistency as you go).
Knead for couple minutes. Oil the bowl that you’re letting it rise in, so the dough won’t stick to the sides. Let it rise until it’s double the size. (Tip for rising: if it’s not rising fast enough, turn on the oven to 200 degrees. Once it’s hot enough, turn off the oven and put the dough in. This will make it rise faster, but make sure it’s not hot enough to bake it!) Punch it down and take challah. Make into loaves and let them rise until they are double the size. Bake on 350 for about 25 mintues.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
