Grandma Rosie's Fabulous Challah

Karen Kwitter

Ingredients

  • eggs
  • 1 Tablespoon  salt
  • 1/2 Cup  sugar, or honey
  • packages yeast
  • 1/3 Cup  warm water
  • 1/2 Cup  oil
  • 1 Cup  boiling water
  • 1/2 Cup  cold water
  • 7 Cups  flour, plus extra for kneading

Named after my Grandma Rosie, this recipe is the best you've ever tasted, period. First-time bakers and pros alike get fabulous results, no matter what. 

Directions

Beat the eggs in a small bowl. In a large bowl mix oil, sugar, and salt.

Add the boiling water to large bowl and stir until all is dissolved. Sprinkle the yeast into a measuring cup with the warm water. Wait a few minutes, then stir.
Add the cold water to the oil and sugar mixture in large bowl. The oil mixture should now be the right temperature to add yeast. If it's too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it. Add the yeast to the large bowl.

Add the beaten eggs to large bowl, reserving about 1 tablespoon.

Add the flour 1 cup at a time, mixing thoroughly after each addition. Turn out the dough onto a floured board and knead for 5 minutes, adding more flour as needed (but not too much). The dough is ready when it springs back after being poked with a finger. Put the dough back into the bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled, about 1 hour.

Turn out onto a floured board and knead for 1-2 minutes. Divide the dough into thirds. 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 the bulkies by knotting each small snake and pinching the ends together. Place the bulkies close together pinched-end down in greased pan. For braids, pinch ends of 3 large snakes together and begin braiding. Pinch the ends together when done.

Place in greased round pan or loaf pan. Repeat the process for the 2 other thirds. Put the formed loaves/bulkies into the oven (pre-heated to 170-200 again and then turned off, as before) for about 45 minutes.

Remove from oven. Turn oven to 350. Brush tops gently with reserved egg. Sprinkle with poppy seeds, if desired. 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. Remove the challah from the pans, and put on dish towels to cool.

Notes

This recipe was adapted from Karen Kwitter, an astronomy professor at Wiliams College

Nutrition

Calories per serving:

211 calories

Dietary restrictions:

Balanced Low Potassium, Kidney Friendly, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

11%

Servings:

24
  • Fat 142g 219%
  • Carbs 799g 266%
  • Saturated 16g 82%
  • Fiber 43g 172%
  • Trans 1g
  • Sugars 103g
  • Monounsaturated 80g
  • Polyunsaturated 38g
  • Protein 145g 289%
  • Cholesterol 744mg 248%
  • Sodium 7,333mg 306%
  • Calcium 283mg 28%
  • Magnesium 260mg 65%
  • Potassium 1,903mg 54%
  • Iron 15mg 86%
  • Zinc 14mg 97%
  • Phosphorus 1,800mg 257%
  • Vitamin A 320µg 36%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 9mg 603%
  • Riboflavin (B2) 4mg 245%
  • Niacin (B3) 40mg 200%
  • Vitamin B6 2mg 90%
  • Folic Acid (B9) 2,006µg 502%
  • Vitamin B12 2µg 31%
  • Vitamin D 4µg 1%
  • Vitamin E 22mg 108%
  • Vitamin K 81µg 102%
Have a question about nutritional data? Let us know.
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