Rabbi Shari’s Best Challah Recipe

Rabbi Shari’s Best Challah Recipe

With thanks to Rabbi Phyllis Sommer

  • 2 large eggs
  • 1 ¼ cups water (287g)
  • 3/4 cup vegetable oil (113g)
  • ½ cup sugar (113g)
  • 2 tablespoons yeast (22g)
  • A little less than 1 tablespoon vanilla (17g)
  • 1 ½ teaspoons salt (11g)
  • 5 cups bread flour (736g)

Stand Mixer Option
Let yeast and water proof for 15 minutes then dump all ingredients in a stand mixer. Do
a first rise of 45 mins to 1 hour, a second of ½ hour then braid and rise for an additional
½ hr.

Bread Machine Option
Place all ingredients in the bucket of your bread machine in the order listed
and set for Dough.

Finishing & Baking
Divide dough in half – recipe makes 2 loaves. Divide each half into 3 balls. Roll balls into 3
snakes and braid together. Brush the top with egg and sprinkle with sugar (turbinado
preferred). Bake in a 350º for 25-40 minutes. If using a thermometer, take it out at 190º
internal temperature.

Keep a loaf for yourselves and give one away!

Makes delicious French toast, bread puddings and just about anything else.