Friday, July 24, 2009

Quick Challah

When we don't have guests I make an easy four-cup-flour recipe that yields two or three small challahs.

2 1/4 tsp. dry active yeast
1/4 c. sugar
1/2 C. oil
3/4 C. lukewarm water
2 eggs
3 3/4 C. flour

Mix yeast with 3/4 c. flour and some of the sugar. Pour water over mixture, mix well and let sit for about 20 minutes until it puffs up. Add oil, eggs, sugar and mix well, then add the remainder of the flour and salt and knead for a few minutes. Add a little more flour if too sticky.
Let dough rise for a couple of hours then form shapes and bake at 350 F for 35-40 minutes.

Sometimes instead of using an egg I sprinkle water over the challah to form a nice crust.


  1. Mmm ... Challah is the queen of breads! Thanks for sharing.

  2. I've bookmarked your blog, and this recipe in particular.

  3. This worked SUPER well! In fact, I made two batches -- one where I messed up and put all the ingredients in at once, and a second where I did it correctly. Both were delicious! The one made properly tasted more like what I think of as "challah" -- it was sweet and almost pastry-like; the one with all the ingredients rising together was spongier, with more of a sourdough tang (although I imagine this could be overcome with a little more sugar). Thanks! I'll be using this!