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Zoom: Challah Bake & Tehillim

Past Sessions
Thursday, November 16, 2023 3 Kislev 5784 - 6:15 PM - ZOOM
Thursday, November 2, 2023 18 Cheshvan 5784 - 6:15 PM - ZOOM
Thursday, October 19, 2023 4 Cheshvan 5784 - 6:15 PM - ZOOM
Thursday, October 12, 2023 27 Tishrei 5784 - 6:15 PM - ZOOM

  • Scroll down to RSVP for Zoom Link & Ingredients List
  • Click HERE for Hafrashas Challah Guide


 

Ingredients

  • 4 Tbsp active dry yeast
  • 5 cups warm water
  • 2 Tbsp sugar
  • --------------------------
  • 5 lbs high gluten flour + more as needed
  • 1 cup sugar
  • 2 Tbsp salt
  • --------------------------
  • 3 eggs
  • ¼ cup honey
  • 1¼ cup vegetable oil

Instructions

  1. Combine dry yeast, warm water and 2 Tbsp sugar in a glass bowl and set aside to proof 10 minutes.
  2. In a very large bowl, combine almost all of the flour with 1 cup sugar and 2 tbsp salt. Add the eggs, honey and oil. Mix well.
  3. Once the yeast is proofed, add to the flour mixture and mix until all ingredients are well incorporated. Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed.
  4. Return the dough to the large bowl, cover with plastic wrap and a towel. Set aside to rise for 1 hour and 30 minutes in a warm, draft-free spot.
  5. Preheat the oven to 350°F.
  6. Uncover the dough and "take challah" then portion and braid your challahs. Allow to rise 10 minutes then egg wash, sprinkle toppings and bake about 45 minutes.
  7. Allow to cool completely before storing.

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Fri, June 21 2024 15 Sivan 5784