Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Challah Recipes

Water Challah
Recipe contributed by Aliza Bulow, Denver, CO

Recipe Ingredients:

Food for the Soul

 

What Blessing do I make

 

Jewish Foods


  • 3 cups water
  • 4 teaspoons dry yeast (two packets or one rounded tablespoon)
  • ˝ cup sugar
  • 3 cups flour
  • 1 tablespoon salt
  • 1/3 cup oil (light olive is best)
  • 5-6 cups flour
  • egg wash (1 egg mixed with 1 tablespoon of water)

In large bowl, 20 cup food processor or 6-quart mixer, mix 3 cups water, 4 teaspoons dry yeast (two packets or one rounded tablespoon), 1/2 cup sugar, and let sit for a few minutes.

Add and mix 3 cups flour. Then, add and mix 1 tablespoon salt, and 1/3 cup oil (light olive is best).  Add, mix and knead 5-6 cups flour.  Place in oiled bowl or bag, turn dough over to lightly coat with oil on both sides, cover and let rise for 2-4 hours or until doubled in size.  Separate challah without a bracha (with a bracha if recipe includes 9 or more cups of flour).  [1]
Shape: braid, tie in small knots, make into loaves or make other creative shapes.

Place: on parchment paper for easiest clean-up, or on a cookie sheet sprinkled with corn meal or flour.

Paint: with egg wash (1 egg mixed with 1 tablespoon water) (a 2” boar bristle brush from a hardware store is the best and the cheapest, a crumpled plastic sandwich bag or fingers also work).

Let rise: 45-90 minutes

Bake: in preheated oven (350-375 degrees) for 30-45 min, until as golden or brown as you like it

*Tip: A 2 pound bag of freeze dried yeast is available at Wholesale warehouses for about the same price as 2 three envelope packages in the supermarket. Even if you’ll only use an 1/8 of the bag, it’s worth it.

Challah Recipes -- Jewish Denver

[1] Taking Challah " When the Jewish people first inhabited the Land of Israel, one of the many gifts they were commanded to give to the Kohanim, who served in the Beit Hamikdash, was a portion of their dough -- "the first and the best." This gift of food is known as challah , from which the name of our Shabbat loaves is derived. Since the destruction of the Beit Hamikdash we may not give this dough to the Kohanim of today. However, in remembrance of this gift and in anticipation of the future redemption and the third Beit Hamikdash we still observe the mitzvah of separating the challah portion. " --- (Source: Spice and Spirit Cookbook pg. 47)

You should always separate challah.

A. Do not separate challah when using flour weighing less than 1230 grams or 2 lbs. 11 oz.

B. Separate challah without a blessing for flour weighing between 1230 grams and 1666.6 grams or 2 lbs. 11 oz. and 3 lbs. 11 oz.

C. Separate challah with a blessing when using more than following amounts of flour: 1666.6 grams or 3 lbs. 11 oz.

( Spice and Spirit pg. 48)

How to braid Challah

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods