Ella Rosky's Challah
I have no idea who Ella Rosky is, but her recipe is AMAZING! I have been making it for many years and always get compliments.
- Preparing Time: 45 minutes
- Total Time: 3 hours
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 teaspoons salt
- 1/2 cup oil
- 3 pks yeast active dry yeast
- 2 cups lukewarm water (100-110 degrees) mix first two ingredients together
- 3/4 cup sugar add to yeast mixture. let sit for 12 minutes until foamy
- 3 + 1 eggs at room temperature
- 3 + 4 cups flour
- Carbohydrate 34.0068250004113 g
- Cholesterol 42.3 mg
- Fat 23.1056100621819 g
- Fiber 1.48815002239742 g
- Protein 6.3496250004889 g
- Saturated Fat 3.36870200857872 g
- Serving Size 1 1 Serving (106g)
- Sodium 19.3428666685291 mg
- Sugar 32.5186749780139 g
- Trans Fat 0.915450001700131 g
- Calories 369 calories
Slowly add four more cups of flour to the mixture (for a total of 7 cups). Mix well. Knead until elastic (about 10 minutes). Let rise for 40 minutes in a draft-free place. Punch down and knead for about 5 minutes. Form into 2 to 4 braided loaves. Let rise for another 30 minutes. Brush with egg yoke glaze (1 egg & 1 tsp. of water). Sprinkle with sesame seeds or poppy seeds (optional). Bake at 350 degrees Farenheit for 20 to 25 minutes. If you thump it gently and it has a hollow sound, it is done.
