Your Mother'S Chalah(At Least Four Generations)
A traditional Jewish challah with a rich, slightly sweet flavor and soft, fluffy texture, perfect for Sabbath celebrations or any special occasion that calls for a homemade bread.
Ingredients
Instructions
- Combine oil, salt, and sugar in a mixing bowl.
- Add boiling water and cold water to the mixture.
- Dissolve dry yeast in lukewarm water and let sit until foamy.
- Add beaten eggs and dissolved yeast to the water mixture.
- Pour the wet ingredients into the oil mixture.
- Work in about 8 cups of flour, kneading until the dough is smooth and elastic.
- Let the dough rise for 1 to 2 hours until doubled in size.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of oil. If you don't have dry yeast, you can substitute it with fresh yeast, using about 0.6 ounces. Make sure to knead the dough well to achieve the right texture. A warm, draft-free area is ideal for letting the dough rise. You can also shape it into a loaf or braid for a traditional Swiss Egg Bread - Challah Braid.
Serving Suggestions
This challah is perfect for breakfast with butter or jam, or as a side for any meal. Try serving it with a creamy spread like Creamy Cucumber Spread for an afternoon snack. It also pairs beautifully with Radish Salad for a light lunch. Serve it fresh alongside your favorite soups or salads to elevate your dining experience.
Storage & Reheating
Once cooled, wrap the challah tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days. For longer storage, slice it and freeze it in a freezer-safe bag. To reheat, simply thaw and warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Your Mother'S Chalah(At Least Four Generations) contains roughly 729 calories, with 17g protein, 93g carbohydrates, and 32g fat. It is an excellent source of protein (34% of the Daily Value), iron (34% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2461mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some of the all-purpose flour with whole wheat flour for a healthier option. However, this may change the texture and density of the challah. Start with 1-2 cups of whole wheat flour and adjust the liquid as needed to keep the dough manageable.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and feels puffy to the touch. You can perform the 'poke test' by gently pressing your finger into the dough; if the indentation remains, the dough is sufficiently risen and ready for shaping.
Can I add toppings to my challah?
Absolutely! Before baking, you can brush the challah with an egg wash for a glossy finish and sprinkle on toppings like sesame seeds, poppy seeds, or even coarse sea salt for added flavor. These toppings enhance both the appearance and taste of your bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).