by Adina Frid
This is a basic challah bread recipe. The dough can be shaped into large loaves or into small rolls. The only difference is the baking time!
YIELDS: 12 medium rolls / 3 large loaves
TOTAL TIME: 3.5 hours
- 4 ½ tsp. instant yeast
- 1 cup warm water
- 1 tsp. sugar
- 8 cups bread flour (or white flour)
- ½ cup sugar
- 1 Tbsp. salt
- 2/3 cup warm water
- ½ cup oil
- 3 eggs
Mix yeast into 1 cup of warm water.
Add 1 tsp. sugar and mix.
Let mixture sit for 5-10 minutes until bubbly/foamy.
In a mixer bowl, combine flour, sugar, salt, water, oil and eggs.
Add yeast mixture.
Use dough hook (or mix by hand) and mix until a ball of dough forms. Continue mixing/kneading for about 5 minutes.
Add flour or water, 1 Tbsp. at a time, if needed to adjust the consistency. The dough should be soft and pliable, and not sticky.
Cover the bowl and leave to rise for about 2 hours, or until the dough doubles in size.
Tip the dough onto a floured table or counter.
Cut the dough into 12 equal pieces (or cut into 3 or 4 for medium sized challah loaves).
Roll each piece into a “rope.” Curl from one end into a “snail” shape, and tuck the end underneath.
Preheat oven to 410°F / 210°C.
Leave rolls (or loaves) to rise for 30 minutes.
Bake rolls at 350°F / 180°C for 15 minutes (larger loaves for 25-30 minutes).
Optional: Right before baking, beat 1 egg in a cup, and brush over the tops of the rolls.
Optional: Sprinkle sesame seeds or other toppings on top before baking.