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).
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
 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
You should always separate
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
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)