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Water Challah

  • Author: Sharon Matten
  • Cook Time: 30
  • Total Time: 30 minutes

Description

A delicious, traditional, light and chewy 5 lb. water Challah recipe


Ingredients

Scale
  • 5 pounds bread flour
  • 4 teaspoons salt
  • 1 1/2 cups sugar
  • 1 cup canola oil
  • 6 tablespoons dry yeast
  • 5 1/2 cups warm water

Instructions

  1. Dissolve yeast with water and a teaspoon of the sugar.
  2. Allow to sit 5 minutes until foamy.
  3. Combine remaining ingredients and dissolved in an extra large mixing bowl*.
  4. Knead until smooth and elastic, around 5 minutes.
  5. Cover and let rise in a warm place for one hour until doubled in bulk.
  6. Preheat oven to 350* F.
  7. Take a small portion of dough for the mitzvah of taking Challah**.
  8. Divide dough into six one-pound Challahs, or 3 two pound Challahs.
  9. You can also divide the dough into smaller portions for rolls or ½ pound Challahs as well.
  10. Braid into loaves and let rise another 45 minutes.
  11. Bake Challahs for approximately 20-30 minutes depending upon the size of the Challahs.

Notes

RAINBOW CHALLAH

  • If making “Rainbow Challah” when a soft dough is formed, divide the dough into multiple sections and add food coloring to each at this time.
  • Gloves are recommended for the initial kneading of the coloring into the dough.