Return to Main Recipes Page/Return to Home Page
1-1/2 tablespoons dry yeast (or 1-1/2 to 2 packages)
Dissolve yeast in warm water. Stir in 1-1/2 cups flour and sugar. Leave in bowl to proof for 30 minutes. Meanwhile, mix in another bowl the rest of the flour, salt, and sugar if used. Cut butter or margarine into flour mixture.
When yeast has proofed, add two eggs (best if they are at room temperature) and the flour mixture and start the mixer running with the dough hook on lowest speed. Add more flour as needed (I usually add about another cup, but I'm high up in the mountains in a very dry climate; when I was on the east coast I may have added more flour.)
When dough pulls away cleanly from sides of bowl, leave mixer to run for about 7 minutes. Then turn out of bowl, knead briefly, and put into greased bowl to rise. After it has doubled in size, punch it down and shape into 2 challah loaves. Let rise a second time, then brush with beaten egg before baking.
Bake at 350°F for 30 to 35 minutes.
Poster's Notes:
The sugar could be less, but you do need some sugar. If you like a really sweet challah, you can add another 1/4 cup sugar to this mixture.
I make onion challah using this same recipe. (In fact, I make one onion and one regular challah each week. Unless the son who doesn't like onion challah is out of town, in which case we make two onion challahs.) I flatten the "ropes" for braiding the challah and put a little filling in, then make them back into ropes before braiding. The rest of the onion mixture goes on top of the loaf. I generally brush the challah with egg, then combine the rest of the egg with the filling before putting it on the challah. Baking instructions are the same.
Onion Filling/Topping (for 2 loaves)
Posted by Joan Horowitz
Nutritional Info Per Serving:N/A
1 cup warm water
1-1/2 cups flour
1/2 cup sugar
2-1/2 cups flour
2 eggs
1/2 tablespoon salt
1/2 cup butter or margarine
For the flour, I generally use half unbleached and half whole wheat, but all unbleached works fine.
1/2 cup dehydrated onions
4 teaspoons poppy seeds
2 tablespoons oil