Heavenly Sweet Challah Bread
This delightful recipe for Heavenly Sweet Challah Bread comes from the renowned Kosher by Design by Susie Fishbein. Richly sweetened with natural sugar and perfectly fluffy, this challah is a loving addition to any Shabbat table or holiday celebration. The dough is crafted using 5 pounds of flour, making it an excellent choice for sharing with family and friends. The unique process includes a special blessing over the dough, adding a spiritual touch to your baking experience. Treat your taste buds to this wonderfully sweet bread that can be braided into various shapes, making every loaf a masterpiece that not only looks stunning but also tastes divine.
7
Servings
N/A
Calories
11
Ingredients
Ingredients
Warm Water
1/2 cup (Warmed to about 110°F)
Active Dry Yeast
4 (1/4 ounce) packages (or 3 tablespoons)
Sugar
1 tablespoon (for yeast proofing)
Large Eggs
7 (cracked)
Sugar
2 cups (for dough)
Oil
1 1/2 cups (vegetable or canola oil)
Salt
7 teaspoons (fine sea salt preferred)
Boiling Water
4 cups (used to dissolve sugar and salt)
All-Purpose Flour
5 lbs (sifted)
Large Egg
1 (beaten lightly for egg wash)
Sesame Seeds or Poppy Seeds
to taste (for topping)
Instructions
1
Begin by proofing the yeast: In a large glass measuring cup or bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Allow it to sit for about 5-10 minutes until the mixture is bubbly and frothy.
2
In a separate large bowl, mix together the 2 cups of sugar, 4 cups of boiling water, salt, and oil until the sugar and salt are dissolved.
3
In your mixing bowl, crack the eggs and whisk them together. Add the proofed yeast to the eggs and mix well. Then incorporate the sugar-water-oil mixture thoroughly.
4
Gradually add the flour in batches, mixing well after each addition, until the dough starts to pull away from the sides of the bowl.
5
Knead the dough on a well-floured surface for 10-15 minutes, adding more flour as needed, until you achieve a smooth, soft texture that resembles an earlobe.
6
Transfer the kneaded dough into a large, greased bowl. Cover it with a damp towel and let it rise in a warm location for about 2 hours, or until it has doubled in size, punching it down every 30 minutes.
7
Once risen, turn the dough out onto a floured surface. Divide the dough, reserving a small piece for the blessing if desired.
8
Shape the divided pieces into your preferred challah style; whether it’s braiding three, four, or six strands, let your creativity shine!
9
If you wish to freeze some loaves for later, this is the point to do so before the final rise.
10
Cover the shaped challot with a towel and let them rise for an additional 30 minutes.
11
Preheat your oven to 350°F (175°C). Brush each loaf with the beaten egg and sprinkle with sesame seeds or poppy seeds.
12
Bake for approximately 30 minutes or until they are golden brown and sound hollow when tapped on the bottom. Enjoy your Heavenly Sweet Challah Bread!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Sweet Challah Bread?
Heavenly Sweet Challah Bread is a rich, sweetened, and fluffy braided bread from the recipe book Kosher by Design by Susie Fishbein, ideal for Shabbat and holidays.
How much flour is required for this recipe?
The recipe calls for 5 pounds of sifted all-purpose flour.
How many eggs are used in the dough?
The dough requires 7 large cracked eggs, plus an additional egg for the wash.
What type of yeast is needed?
You need 4 packages (1/4 ounce each) or 3 tablespoons of active dry yeast.
How do you proof the yeast?
Combine 1/2 cup of warm water (110°F), the yeast, and 1 tablespoon of sugar, then let it sit for 5-10 minutes until bubbly.
Why is boiling water used in this recipe?
Four cups of boiling water are used to dissolve the sugar, salt, and oil before mixing with other ingredients.
How long should I knead the challah dough?
Knead the dough on a well-floured surface for 10-15 minutes until it is smooth and soft.
What should the texture of the dough feel like after kneading?
The dough should achieve a soft texture that resembles an earlobe.
How long is the first rise?
The first rise takes approximately 2 hours in a warm location, or until the dough has doubled in size.
How often should the dough be punched down?
The dough should be punched down every 30 minutes during the initial 2-hour rise.
Can I make a blessing over this dough?
Yes, because the recipe uses 5 pounds of flour, it is appropriate for the mitzvah of taking challah and saying a blessing.
How do I shape the bread?
You can braid the dough into three, four, or six strands based on your preference.
Can Heavenly Sweet Challah Bread be frozen?
Yes, you can freeze the loaves after they have been shaped but before their final rise.
What is the oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long does the challah bake?
Bake the loaves for approximately 30 minutes.
How do I know the bread is finished baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom.
What toppings are recommended?
You can sprinkle the loaves with sesame seeds or poppy seeds after applying the egg wash.
How much sugar is in the dough?
The dough contains 2 cups of sugar, plus 1 tablespoon used for proofing the yeast.
What kind of oil should be used?
Vegetable or canola oil is recommended, using 1 1/2 cups.
How much salt is included?
The recipe requires 7 teaspoons of salt, with fine sea salt being preferred.
What is the serving size for this recipe?
The recipe is listed as providing 7 servings, which typically corresponds to 7 loaves from 5 pounds of flour.
How long is the second rise?
After shaping, the loaves should rise for an additional 30 minutes.
Should the flour be sifted?
Yes, the recipe specifies that the all-purpose flour should be sifted.
What kind of container should I use for rising?
Use a large, greased bowl and cover it with a damp towel.
Is this bread suitable for a brunch?
Yes, it is tagged as a brunch recipe and a dessert bread due to its sweet flavor.
What is the category of this recipe?
It is categorized under Yeast Breads.
What should the water temperature be for the yeast?
The water for proofing should be warmed to approximately 110°F.
Who is the author of the original recipe?
The recipe is by Susie Fishbein from the book Kosher by Design.
Can I use poppy seeds?
Yes, poppy seeds are a suggested topping to use to taste.
What if the dough doesn't pull away from the bowl?
Gradually add more flour in batches and continue mixing until it pulls away from the sides.