Recipe by Aviva Hambling

Best Water Challah

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Best Water Challah
Parve Parve
Easy Easy
15 Servings
Allergens

Contains

- Gluten - Wheat
2 Hours
Diets
- Vegetarian - Pescatarian - Vegan

Yields 4 loaves

Ingredients

Best Water Challah

  • 500 milliliters warm water (200 milliliters boiling water and 300 milliliters cold water)

  • 2 tablespoons sugar

  • 2 tablespoons dried yeast, such as Gefen

  • 2 tablespoons salt

  • 1 kilogram any bread flour, such as Glicks

  • 7 to 10 tablespoons sugar (adjust to preference)

  • 1 cup oil, such as Gefen Canola Oil

  • beaten egg, for egg wash

Directions

1.

In a container (I use a large measuring cup), add water, sugar, and yeast. Stir well until dissolved and set aside to do its magic.

2.

Add remaining ingredients into a mixing bowl. Add the yeast mixture and knead.

3.

Cover with a towel and let it rise for one to two hours.

4.

Meanwhile, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

5.

Once the dough has risen, punch it down and divide into four equal portions. Braid challahs as desired. Brush with beaten egg for a glazed exterior, if desired

6.

Bake challah for approximately 30 minutes.

Recipe tags

Aviva Hambling challah classic Jewish food MommyMadness Shabbos traditonal
Best Water Challah

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