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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.
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.