Unlike a lot of Challas, this recipe doesn’t require eggs nor nearly as much sugar. This Challah is rustic on the outside but light and fluffy in the inside. Generally, I try to bake 6 or 8 challot at a time to last me for a month. I freeze the rest for later use. Since our household is only shared by hubby and me, we normally use one challah per meal. For a crunchier exterior, store the challot in a paper bag well folded. For a softer exterior, store the challot in a concealed large zip-lock bag.
For this recipe, you will need :
- 5 cups warm water
- 1/2 cup of canola oil
- 3 packets yeast (or 2 ounces fresh)
- 1 bag of 5 lbs bread flour
- 1/3 cup sugar + 2 tablespoons
- 2 tablespoons coarse salt
Mix 5 cups warm water with 2 tablespoons sugar and 3 packets of yeast, let sit until bubbly. Then add half a bag of 5 lbs of flour. Don’t mix just dump it in. It will take about half and hour and will activate.
Start your mixer and add sugar, more flour as needed (pretty much the whole bag) and 2 tablespoons coarse salt. Let it rise after.
Then braid and rise, I like to coat each strand with a little olive oil and some on the bottom. Bake at 400 for 25 minutes.
Yields 6 -8 loaves
Tip : If you decide to make roasted garlic or onion challah (which I occasionally do), throw in an entire head of roasted garlic ; skin removed or about a cup 1/2 of sauteed onions during the first stage of making the challah. The results are sublime! Its similar to eating garlic bread but only in challah 🙂