Baking challah is one of the 3 main mitzvos given to a Jewish women to enhance her home. Many women find it overwhelming or challenging to bake challah (I totally understand you )! Here at Tasty N’ Simple my goal is to simplify the process for you so you too can participate in this special mitzva! Enjoy the most delicious soft sweet and fluffy challah recipe, to top it all off I’ve added this delicious crumb topping using Betterine Baking Stick , check out their page for the recipe.
Tip: braid the dough and put it in a disposable challah pan and then into a ziplock and freeze it, then take it out on erev shabbos and let it defrost and rise. Egg it and bake it. And it’s as if you made it that day.
Challah: 3 tablespoons of rapid rise instant yeast 1 1/2 cups sugar 4 1/2 cups warm water 2 eggs 1 cup oil 2 tablespoons honey 5lb high gluten flour 2 tablespoons salt Mix the yeast sugar and warm water in a large bowl. Let it rest for 10 minutes. It should start to bubble and thicken. Add the eggs, oil, and honey. Slowly add the 5lb of flour and salt. Mix (by hand or via electric mixer) until it’s really well combined . Mix for about ten minutes . place the dough in a very large bowl and Spray the dough with oil and cover the top in plastic wrap and then a towel on top. Let the dough rise for 3 hours. Once the dough has at least doubled, divide the dough into however many challahs you'd like to make. When braiding use oil on your hands to smooth the strands. Braid the challahs and place in either loaf pans or challah shape pans or on a sheepan lined with parchment paper . Whisk one egg and Brush It on the challah. Add the sweet crumbs or your favorite topping . Let the challahs rest for an additional 30 minutes before baking , bake at 350° for about 30-35 minutes or until golden brown . Remove right away from the pans and place it on a cooling rack. Enjoy
crumbs: 1/2 cup Betterine (or margarine) (1 stick) 1/2 cup sugar 1 1/4 cup flour 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 2 tablespoons brown sugar Mix until it forms into a crumb. Sprinkle over your challah and bake.
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