Mmmmm

mmmmmmmmm I am not too bad of a baker but homemade Challah is definitely not one of my strenghts and I have tried many, many recipes. I just made Rebbitzen Kanievsky’s zt”l recipe from the Bais Yaakov cook book and it is sooooooo good!! It’s only Wednesday so I didn’t make challahs, I made rolls and brushed them with garlic salt to eat while warm. Definitely worth trying for anyone out there afraid to take the homemade challah plunge.

(I made it because I wanted the zchus of taking challah)

This one is so awesome. It has a lot of liquid so you can just stir it by hand all the way til the end. Then I only needed to knead it for a minute, I didn’t use a mixer at all. It is VERY sticky, but it is SO soft. Just use a lot of flour on your hands and board when you form it, it is worth the try.

Rebbetzin Kanievsky’s Challah Recipe (courtesy of the Bais Yaakov cook book)

5 cups water

4 Tbl dry yeast

1 1/4 cups sugar (I did 1 1/2)

1 1/4 cups oil

1 1/2 Tbl salt

5 pounds flour

1 egg, lightly beaten for glaze (I added 3 to the dough as well)

Place warm water, yeast and sugar in a bowl. Let sit 7 minutes until bubbly. Place mixer on low and add oil and salt. Slowly add the flour, one cup at a time. Continue adding flour, for about 10 minutes.

Remove dough from mixing bowl and place in large bowl. Cover with towel and let rise for about an hour.

Grease 5 or 6 loaf pans, depending on what size challah you prefer. At this point, take challah with a brocha. Braid the dough and place in greased loaf pans. Let rise another hour. Preheat oven to 350.