This recipe bakes into a beautiful round challah for Rosh Hashana, or any time of year.


1/2 cup water
2 teaspoons sugar
2 packages yeast

3 eggs, beaten (with 1 Tablespoon reserved)
1 cup water
4 Tablespoons sugar
1Tablespoon + 1 teaspoon salt
1/4 cup olive oil
6-8 cups of flour


Heat the 1/2 cup of water to 105 degrees F (slightly warm), dissolve sugar, and add yeast. With two packages, this should really start to puff up.

Beat eggs.
Remove about 1 Tablespoon of the beaten eggs and put it in the refrigerator (you'll use it to baste the dough later). I accidentally added a bit of the water to the mixture before removing the egg, and that ended up working just fine.
Add the remaining wet ingredients to the eggs, saving the yeast mixture for last to make sure it is frothing nicely.
Add the flour, one cup at a time.
This should start being dough like after about 6 cups, but sometimes you may need to add a lot more.
Kneed the dough for about 8 minutes, until it is smooth and satiny.
Grease a bowl, place the ball of dough inside, flip the ball once to get both sides greased, and then let it rise. If your house is cold like ours, leave it near a warm oven.
Let it rise until it has doubled in bulk, anywhere from 45 minutes to 1.5 hours.

Roll out the dough into really long snakes, about 1 inch or less in diameter. Making it even works best.
Grease a baking sheet.
Arrange the dough into any design you want (coiled, braided, etc.), working on the baking sheet if you don't want to move it and ruin your design.
If you're coiling the dough into a round spiral, allow space between each circle because the dough will expand a lot.
Allow the bread to rise for about another hour, again in a warm place.

Baste the dough with the reserved egg using a brush. This is what will make your challah turn golden brown, so it's good to get even coverage.
Bake at 375-400 degrees for about 15-20 minutes.



10 (two good size loaves)


A combination of web recipes