![\"\"](\"https:\/\/sites.williams.edu\/kkwitter\/files\/2012\/06\/rosiecolor.jpg\")
\nRose W. L. Behrens
\n1900 —\u00a01978<\/p>\n
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\nRose W. L. Behrens
\n1900 —\u00a01978<\/p>\n
This is the best challah you’ve ever tasted, period. First-time bakers and pros alike get fabulous results – try it!<\/strong><\/p>\n photo: K. Kwitter (2016)<\/span><\/p>\n If you’re in a real hurry, or only want one loaf, try the breadmaker 1-lb. loaf recipe<\/a>.<\/em><\/p>\n RECIPE:<\/strong><\/p>\n This recipe makes the equivalent of 3 large braided loaves or 4 medium ones.<\/em><\/p>\n DIRECTIONS:<\/strong><\/p>\n Beat eggs in a small bowl.<\/p>\n In a large bowl mix oil, sugar and salt.<\/p>\n Add boiling water to large bowl and stir until all is dissolved.<\/p>\n Sprinkle yeast into a measuring cup with 1\/3 cup warm water. Wait a few minutes, then stir.<\/p>\n Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)<\/p>\n Add yeast to large bowl.<\/p>\n Add eggs to large bowl, reserving about 1 tablespoon.<\/p>\n Add flour 1 or 2 cups at a time, mixing thoroughly after each addition.<\/p>\n Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.<\/p>\n Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled – about 1 hour.<\/p>\n Turn out onto floured board and knead for 1-2 minutes.<\/p>\n Divide dough into thirds.<\/p>\n Take one of the thirds, and knead for another minute. Form into 8-12 small “snakes” for bulkies, or 3 large snakes for braid. Make bulkies<\/a> by knotting each small snake and pinching the ends together. Place bulkies close together pinched-end down in greased pan (I use Pam). For braids, pinch ends of 3 large snakes together and begin braiding. Pinch ends together when done. Place in greased round pan or loaf pan.<\/p>\n Repeat for 2 other thirds. Put formed loaves\/bulkies into oven (pre-heated and then turned off, as before) for about 45 minutes.<\/p>\n Remove from oven. Turn oven to 350.<\/p>\n Brush tops gently with reserved egg. Sprinkle with poppy seeds, if desired.<\/p>\n Bake for about 30 minutes (loaves) or 20 minutes (bulkies). Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.<\/p>\n Remove from pans, and place on cooling racks.<\/p>\n YUM!!<\/p>\n This challah freezes beautifully, so bake, and enjoy!<\/p>\n
\n![](\"https:\/\/sites.williams.edu\/kkwitter\/files\/2016\/03\/IMG_1507.jpg\")
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