minyan gal:
1 C. warm water
1 egg
1/3 C. oil
1/3 C. sugar
1 tsp salt
5 C. flour*
1 pkg dry yeast (2 tsp)
Beaten egg for the top.
Put in the ingredients as listed above (dont proof the yeast). It comes out slightly sweet, if you like it sweeter, you can add some sugar without a problem. I’ve baked it on varying temperatures, usually between 350-400. It doesn’t really come out like a bakery egg challah, the inside is more like a water challah. The longer you let it rise, the more yeasty taste it will have. I’ve let it rise in the fridge overnight and it has a pretty strong (but good!) flavor.
*I heard recently that there was a problem with flour, so sifting is definitely recommended. If you want to make this whole wheat, say the word and I’ll give you a run-through.
It makes 6 smallish bilkelach or 4 small-med challahs.
If you make it, please let me know how it comes out!