Categorized | Shabbos

Making Challah

Posted on 25 July 2010

Making Challah

I’ve asked experienced Challah bakers what mixers they use to make their kosher challah recipes and here’s their list:

It is between the: Bosch Mixer and Magic Mill.

Both machines are most popular here in Baltimore amongst challah bakers, because you can put in an entire 5lb bag of flour. I recommend you get the Bosch Mixer only because I know it, use it, and really like it.

The only thing I know about the Magic Mill is that it is very heavy. That’s good in some ways though because when it is on and mixing it doesn’t budge on your countertop. And I don’t think it has all of the attachments that a Bosch has.

We have the Bosch and love it you can make about 5lbs of flour in each batch. That’s about 15 cups of flour. We sometimes quadruple the recipe, freeze the extra dough and then bake a batch before Shabbos.

Again, to make your kosher challah recipe in bulk, you have to get a machine that can hold 5lbs of flour. I made the mistake of trying to get my Kitchen Aid to make that much and it started smoking and broke.

To be honest, my husband actually makes the challah. But I did the research on getting the Bosch, so we are a team 🙂 He’s the baker and I’d rather be the…candle stick maker or shopper or something else.

He loves the Bosch because he can dump in an entire 5lb bag of flour. We are a family of convenience.

(I also recently donated our large bulky food processor and got the food processor attachment that fits right onto the Bosch.

If you want, you can get your Bosch with the blender attachment too. I am going to get the blender attachment next since my machine didn’t come with one. I can’t wait to get rid of my bulky blender.)

Kosher Challah Recipe I

  • 2 packs yeast
  • 2 packs egg beaters (4 eggs equivalent)
  • 10 cups flour
  • 3/4 cups sugar (substitute splenda, stevia )
  • 4 tsp salt
  • 1 cup oil
  • 2 cups water
  • 2 tsp vanilla
  • add water and flour as needed

Mix ingredients and form into ball. Place dough in oiled bowl. Cover bowl and let rise. Punch down, let rise more.

Take challah without a bracha. Form challahs, bake at 350 for an hour.

How do my challahs come out looking so big?)

You may not think there is anything to our challah baking secrets.

For us though, our challah baking has done a 360 since we’ve implemented these couple of challah baking secrets. It’s been a long effort getting our healthy spelt challah to come out with the perfect consistency, not to hard, well risen, fluffy, and sweet.

Here they are:

1. Special oval baking pans– Once we found these oval baking pans, our challah forms came out looking professional!

See how the sides of the pan are narrow, causing the dough to be pushed up and to rise right over the pan. We braid it, stick it in the pan, and then cook it. Don’t they look great?

2. Canola oil– Whole spelt tends to be heavy and dry. My husband uses a lot of canola oil to keep the challah soft. You’ll see the recipe below and how much canola oil is called for.

He has actually quadrupled the recipe to make about 15 cups of flour. You can do that in a Bosch Mixer

Here’s the basic recipe found in the Meal-lean-i-yumm cookbook- one of my favorite cookbooks! Mealleaniyumm! (All That’s Missing Is the Fat

  • 3 1/2 cups spelt flour
  • 1 1/2 tsp salt
  • 1 TB active dry yeast
  • 1 tsp sugar
  • 1 1/8 cup lukewarm water
  • 2 TB canola oil

1. Combine flour, salt, yeast and sugar into a large bowl. Add water and oil. Beat until combined then nead the dough until smooth, about 5 minutes. Cover and let rise for 45 minutes, until doubled, Punch down and shape into a loaf. Place into loaf pan. Cover and let rise for 30 minutes.

2. Preheat oven to 400F. Place 1 cup of water in the oven with the bread another challah baking secret. Bake at 400 for 30 minutes until done. Brush top lightly with water. Remove from pan and cool on a rack.

Slatkin edits to the recipe
My husband quadruples this recipe which gives 14 cups of flour, and then he makes another batch!

Here’s the math for the quadruplement.

  • 14 cups of flour
  • 6 tsp salt
  • 4 TB yeast
  • 4 tsp sugar (we use brown rice syrup so he adds a little flour due to the extra liquid)
  • 4 1/2 cups of water
  • 8 TB of canola oil

Jewish Life Organizing tip– By the way, challah is wonderful when the dough is frozen and is taken out to rise again before baking. Say you have time to make the dough on Sunday or Monday, freeze it after it has risen and then defrost it on Friday. Let it rise again and then bake it on Friday. There’s nothing like the smell of challah being made on Erev Shabbos 🙂 I think also Kabbalistically it is good to bake challah specifically on erev Shabbos.

My Findings about Shabbos recipes
I think one of the reasons why Shabbos preparations often feel so hard is that we forget the very important rule: Keep it simple!

Who said we have to make stuffed miniature mushrooms or tri color kugels? Perhaps you really enjoy doing that, and if you do gezundt a heit!

I personally don’t make 10 ingredient vegetable dish. Steamed broccoli is wonderful. Steamed cauliflower, asparagus, kale, collard greens, they are delicious! And, a heck of a lot quicker and healthier than kugel.

And a starch? How about rice. Throw in slivered almonds and raisins, or mexican rice seasonings. A starch, protein, vegetable, soup, what else?

Dessert. How about baked apples? Baked pears with strawberries on top? A smoothie.

Again, these are food items you do not even need a recipe for! You can make these very quickly.

I’m also a big fan of delegating and outsourcing. If baking Challah is a chore for you, get it elsewhere. Rachael’s Star-K Heavenly Challahs- Chocolate, chocolate chip…she’s sending me one this week and I cannot wait for it!

2 Responses to “Making Challah”

  1. vivian says:

    where do you get the special oval baking pans and what do they look like I don’t see any pictures thank you. Your site has been very helpful.


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