Original Recipe from Mom’s friend’s grandmother in Little Rock circa 1976 (two loaves):
Ingredients
2 packages dry yeast (4.5 teaspoons)
1/2 cup lukewarm water
1 tsp sugar
6 cups flour (if unbleached, use 5 1/2 cups)
1/2 cup sugar
2 tsp salt
4 eggs
1/2 cup corn oil
1 cup water
1 tsp honey
poppy Seeds or sesame seeds
Procedure
In an 8 oz glass, combine lukewarm water, 1 tsp sugar and yeast. Let sit 15 minutes until it starts to bubble and make a head.
- Combine flour sugar and salt in a large mixing bowl. Make a well in the center of the bowl by pushing the mixture to the outside.
- Mix 3 eggs corn oil and water in a separate bowl. Add the yeast mixture. Pour this all into the well, the center of the flour mixture. Stir flour into liquid mixture with a fork until all of the flour is moist and sticky.
- Knead dough well for 5-10 minutes then roll it into a ball.
- Put a capfull of corn oil into a bowl. put the ball of dough in the bowl and cover bowl with a damp dishtowel. Leave it to rise for 2 hours in a warm place.
- Punch the dough down again and leave it to rise again for another 1 1/2 hours.
- Divide the ball in half (each half makes one loaf). Divide the half into 3 pieces, and roll each piece into a rope. Braid these together, pinched at both ends.
- Place the braided loaves on a well oiled cookie sheet. Cover again with the towel and let rise 40 more minutes.
- In a small bowl, combine one egg, 1 tsp honey. With a Pastry Brush, paint the tops of the loaves with this mixture. Sprinke poppy or sesame seeds on top.
- Bake in the oven 40-45 minutes at 325 degrees.
My updated recipe for one Challah Loaf
Ingredients
1 packages dry yeast (2.25 teaspoons)
1/4 cup lukewarm water
1/2 tsp sugar
3 cups all-purpose flour
1/4 cup sugar or honey
1 tsp salt
2 eggs (or 1 egg)
2 tablespoons veg oil (or 1/4 cup + 2 tbsp if using only 1 egg)
1/2 cup water
Glaze Option 1 (no egg)
1 tbsp water
1 tsp honey
1 tsp oil
Glaze Option 2 (1 egg)
1 egg yolk
1 tsp water
Poppy Seeds, Sesame Seeds, Colored Sprinkles…
Procedure
In an combine 1/4 cup lukewarm water (100 degree), 1/2 tsp sugar, and yeast. Let sit 15 minutes until it starts to bubble and make a head.
- Combine flour sugar and salt in a large mixing bowl (If using honey instead of sugar, add the honey to the wet ingredients mix below instead of in this step). Make a well in the center of the bowl by pushing the mixture to the outside.
- Mix egg(s), oil and water in a separate bowl. Add the yeast mixture. Pour this all into the well, the center of the flour mixture. Stir flour into liquid mixture with a fork until all of the flour is moist and sticky.
- Knead dough well for 5-10 minutes then roll it into a ball.
- Put a “capfull” (1 tbsp) of veg oil into a bowl and oil the sides. Put the ball of dough in the bowl and cover bowl with a saran wrap. Leave it to rise for 2 hours in a warm place.
- Punch the dough down again and leave it to rise again for another 1 1/2 hours.
- Divide the ball in into 3 pieces, and roll each piece into a rope. Braid these together, pinched at both ends.
- Place the braided loaf on a well oiled cookie sheet. Loosely, cover again with the saran wrap and let rise 40 more minutes.
- In a small bowl, combine 1 tbsp water, 1 tsp honey, 1 tsp oil (or your egg yolk and water). With a pastry brush (or paper towel), paint the tops of the loaf with this mixture. Sprinkle poppy or sesame seeds on top.
- Bake in the oven 30-35 minutes at 325 degrees. You may need to loosely cover the loaf with a piece of foil halfway through baking so it doesn’t burn.
One Loaf Challah Cheat Sheet
Will be posted as soon as I can get WordPress and my server to cooperate again.
Procedure Video
Edit April 24, 2020
I’ve made a video series of myself and resident house elf making a challah on YouTube.