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I confess that I have not made this recipe (although I thank the Schicks anyway!) but my daughter who is a very careful cook, promises it’s delicious. Read the instructions carefully; one whole hour of rising time is skipped!
6 packages of yeast (3 ounces of fresh yeast)
Dissolve yeast in 4 cups of warm water and 2 cups of sugar – let proof.
Whisk in: 6 eggs
1½ cups of oil (maybe a drop less)
2 tablespoons salt
Knead until elastic: 5 pounds of flour.
Place in oiled bowl and cover with damp cloth.
Let rise for 2 hours, punch down, and then braid. Cook it for 15 minutes at 250 and for 45 minutes at 400.
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Tags: BREADS, CHALLAH, muffins cupcakes and breads
How many loaves does this recipe make? How do you feel the flour (high gluten?) should be added?
Always looking for a good challah recipe…waiting to hear.
This makes 4 large or 6 smaller loaves. I like to add the flour around 4 cups at a time until it starts to become smooth and elastic.
I found fresh yeast in 2 oz packages. How should I use that in this recipe? Can I use one whole bar and cut another in half?
That should work; let me know how it turns out!
I would love to know from someone who made this how it comes out. How does it compare, for instance, to the Kosher Palette challah?
I actually made it after I posted it and it turned out delicious – very fluffy. I have never made the Kosher Palette one so I can’t compare…
What type of packaged Yeast? Active Dry or Rapid Rise?
It doesn’t really matter; you could use either although I usually use active dry.