Wednesday, April 21, 2010

Malka's Mom's Challah

Living in New York, I eat a lot of challah ( a lot). So last week when my friend Miriam offered to teach me how to make it, I jumped at the opportunity to have fresh challah, straight out of the oven. Aside from possessing important socio-historical and religious significance, challah is also an extremely versatile and tasty bread. Although it involves a lot of rising time, it was surprisingly not that difficult to make.


· 3 packets of yeast

· 3 cups lukewarm water

· 2 eggs

· ½ cup sugar

· ½ cup Vegetable oil

· ½ tbsp Salt

· ½ cup Honey(or a little more)

· 12 cups of flour

(makes 6 loaves)

Pour water into yeast and wait about 3 minutes. Mix sugar into the liquid, then oil honey and salt. Slightly whip the eggs in a separate bowl and add to the liquid mixture. Add 3 cups of flour at a time, knead as you add the last few cups. Bring the dough ball to the table and knead, until according to Malka's mother the dough is, "as soft as a baby's bottom." Let sit for 5 minutes, then cover dough with a slightly damp and oiled cloth. Let rise for 3-5 hours.

Smash down this ball of dough and separate into smaller balls, rolling them out into thin ropes.

As I have learned, everyone has their own method of braiding,challah. The person who taught me has an unorthodox(no pun intended) method that involves crossing 2 strands of dough and "braiding up."

Make an egg wash and brush over the braided loaves. Bake for 35-40 minutes at 375.


  1. Hi, Molly. Malka's mother here. My daughter sent me your blog entry. I'm happy my recipe (or a slight variation of it) has been making the rounds. The more challah bakers there are out there, the better. Your challahs turned out great! I hope you'll follow Miriam's lead and pass your skills on to someone else...
    Malka's Mother (a.k.a. Laura)

  2. Now that is one fine looking bread.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!