kosher challah recipes, kosher recipes

Fool-Proof “Guaranteed Hamotzei” Challah

13 Comments 06 May 2011

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Thank You Marni Levy for sending in this delicious challah recipe! Shabbat Shalom to all!

“Hi Marlene-

As we spoke about today, I wanted to share my concept for the ¬†“ideal” challah . Unlike cooking, which is very subjective, baking is purely scientific. Recipes must be followed to guarantee consistent results. A challah recipe for a 5 lb bag of flour requires 6 cups of liquid-without exception! What’s considered liquid?-water obviously, oil & yes-eggs are counted among liquid ingredients. Each egg is considered 1/4 C of liquid.

My recipe is foolproof, delectable & most of all-HAMOTZI for Sepharadim. Its very easy to turn our delicious & sweet challot into cake-literally, if we’re not careful with our infredients. ¬†Sepharadim have stringent rules about washing on Hamotzi bread & carefully avoiding a potential “Berachah Levatalah” (blessing made in vain).

My recipe is as follows:

  • 5lb bag of white Heckers Flour (yashan 12 mos a year!) (Can also use King Arthur blue bag!)
  • 1/4 C kosher salt
  • 4 tbsp yeast
  • 1 scant C sugar
  • 1 C veg oil
  • 2 eggs
  • 4 1/2 C very hot water

My FOOLPROOF method: (these instructions are specific to a Bosch mixer)

  1. In a 4 C measure-put 2 C of hot water, all the sugar & all the yeast-whisk til frothy & set aside.
  2. Open top lid of mixer & pour whole bag of flour, bury the salt in the flour (salt kills yeast so burying it in flour will help avoid their contact), add veg oil & both eggs.
  3. By this time-yeast should have proofed & you should see a rise of foam on top of frothy opaque mixture. Pour that entire mixture into machine & in same measuring cup-add 2 1/2 C more hot water to get all the sediment out of the cup.
  4. Turn the machine on Speed 1 for approx 30 seconds or until machine starts to “struggle”, then Speed 2 for the same-then onto Speed 3 for exactly 2 mins-THAT’S IT!
  5. Turn dough out into large greased bowl & cover w/ plastic wrap or tea towel until doubled in size.
  6. Make your berachah & weave as you normally do. Let rise again & pre-heat oven to 350 convect or 375 reg.
  7. Brush eggwash on top, seed as you like & Bake for 35 mins & remove to cool on rack.
  8. Enjoy!!!

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Your Comments

13 Comments so far

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  2. Shirley C. says:

    Just wanted to add, I baked mine for only 20 minutes on 350… I would rotate shelves after ten minutes and watch them carefully!

  3. Shirley C. says:

    I love how this recipe turned out! I have been looking for a recipe that is not too sweet, but still has great flavor and texture, and this is definitely it! Thank you!

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  6. Ofira says:

    I made the recipe today and used half white whole wheat by King Arthur and half Landaus famous challah flour. I found the dough to be too dry but didn’t add any extra water. We tasted a small roll and I think the recipe is good but a moister challah is more our taste. I like tha fact that there is practically no kneading here, but next time I will add another half cup of hot water. Will let you know how that turms out.

  7. Marnie Levy says:

    Hi Jenny & Blima-
    In response fo your questions I do use this same recipe for THE BEST WHOLE WHEAT CHALLAH you’ll ever eat with 2 small changes – I add another scant tbsp of yeast when mixing with sugar/water & I ONLY use “THE BEST FLOUR”- it’s sold in plain white sacks and available at Pomegranate and Supreme Health in Boro Park or Lakewood. I use WHITE WHOLE WHEAT- it’s yashan & organic. As far as kneading by hand, I have to admit I have never ever done it so I can’t advise. Good luck & enjoy!

  8. Jenny says:

    Is the Bosch mixture necessary? Any suggetions for kneading this recipe by hand?

  9. Blima Spetner says:

    I would love to see a whole wheat challah that tastes moist and fluffy just like this. Do you have one?

  10. Ofira says:

    Can’t wait to try this next Thursday. I usually use Mrs Heller’s challah recipe and approximate the oil, change around the number of eggs I use. I get bored doing the same thing every time. But I want to try this scientific recipe and see the difference!

  11. marlenem says:

    Patricia- the bosche is really perfect for challah dough.
    They are not cheap but check these out!

  12. PATRICIA says:

    I can NEVER make a chala…. it always turns into brick!!!
    I have a kitchenaid, maybe that is the problem?
    Should I buy a specific mixer for making chalah??


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