I would love to say that I make Challah before every Shabbos. That would be a lie. The Buttery Babe does not lie; though I may occasionally embellish or exaggerate. Anyhow…here is my favorite Challah recipe. It is rich and delicious. Perfect for any Shabbos, Holiday, or to let get slightly stale for amazing French Toast. I also use this recipe to make hamburger buns.
I make it in the stand mixer, but it kneads beautifully by hand. This recipe makes 2 generous loaves. For Rosh Hashanah I make 6 batches. We won’t be discussing that. Let’s just say that my family loves carbs.
- 4 1/2 cups All Purpose Flour
- 2 1/4 teaspoons Instant Dry Yeast (1 packet, if that is how you go)
- 1/2 cup Vegetable or Olive Oil
- 1/4 cup Honey
- 2 Large Eggs
- 1 1/4 cup Warm Water
- 1/2 tablespoon Kosher Salt
- 1/2 cup Golden Raisins (optional)
Glaze – 1 egg, 1 tablespoon water, 1 teaspoon honey
- Fit your stand mixer with the dough hook. Add the first 6 ingredients in the order listed. Set on low (2 on my KitchenAid) and mix for 3 minutes.
- Scrape down the mixer, add the salt, and raisins if using. Mix on low for 4 additional minutes. If you are hand kneading, the same directions apply, but knead for 5 minutes before adding the salt, then another 5 for 10 minutes total.
- Knock the dough into a greased bowl, cover with a towel or plastic wrap and let rise 1 hour.
- Preheat the oven to 350*
- After the rising, divide the dough in 2. Each half can then be divided and shaped how you wish – a few braids will be listed separately. Place the braided loaves on a baking sheet, cover loosely and let rise 30 minutes. Glaze and bake for 30