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Ingredients Jump to Instructions ↓

  1. 1 (or cake) Yeast

  2. 2 teaspoons 10ml Sugar

  3. 1 1/4 cups 296ml Lukewarm water

  4. 4 1/2 cups 281g / 9.9oz Flour - sifted

  5. 2 teaspoons 10ml Salt

  6. 2 Eggs

  7. 2 tablespoons 30ml Salad oil

  8. 1 Egg yolk

  9. 4 tablespoons 60ml Poppy seeds

  10. 1/8 teaspoon 0.6ml Saffron -

Instructions Jump to Ingredients ↑

  1. Combine the yeast, sugar and 1/4 cup lukewarm water. Let stand for 5 minutes.

  2. Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and the yeast mixture into it. Work into the flour. Knead on a floured surface until smooth and elastic. Place in a bowl and brush the top with a little oil. Cover with a towel, set in a warm place and let rise 1 hour. Punch down, cover again and let rise until double in bulk. Divide the dough into three equal parts. Between lightly floured hands roll the dough into three strips of even length. Braid them together and place in a baking pan. Cover with a towel and let rise until double in bulk. Brush with the egg yolk and sprinkle with the poppy seeds.

  3. Bake in a 375 degree oven 50 minutes or until browned.

  4. Makes 1 very large challah. If you wish, divide the dough in six parts and make two large loaves, or make one loaf and many small rolls. You may also bake the bread in a loaf pan.

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