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Butter Challah Recipe
Photo attribution: copyright Mónica Pinto for Rising: The Book of Challah by Rochie Pinson
Ingredients
FULL RECIPE
Yield: 6-8 challahs
- 43/4 cups very warm water
- 11/2 cups sugar
- 7 tsp granulated yeast
- 6 cups +
- 8-9 1/2 cups all-purpose unbleached white flour
- 2 1/2 Tbsp sea salt
- 4 large eggs
- 1 cup butter, melted and slightly cooled
- 2 tsp vanilla extract
HALF RECIPE
Yield: 4 medium challahs
- 2 cups very warm water
- 3/4 cups sugar
- 41/2 tsp granulated yeast
- 6 cups +
- 3 cups+
- 3–41/2 cups all-purpose unbleached white flour
- 1 Tbsp sea salt
- 2 large eggs
- 1/2 cup butter, melted and slightly cooled
- 1 tsp vanilla extract
INSTRUCTIONS
- In a large bowl, pour the very warm water. Add the sugar and then the yeast. Allow a few minutes for the yeast to bloom.
- Add the first of the flour and all of the salt and mix until a smooth batter forms.
- Add the eggs, melted butter, and vanilla and stir again until smooth.
- Gradually add the remaining flour, mixing with your hands or stand-mixer until the flour has fully incorporated into the dough. Be sure to add only as much flour as is needed to form a non-sticky workable dough.
- Turn the dough out onto a hard surface and knead for about 10 minutes or until the dough springs back when lightly touched.
- Pour 3–4 teaspoons of oil into the bowl.Turn the ball of dough around in the oil until the outer layer of the dough has been thinly coated.
- Cover the bowl with plastic wrap or a warm, damp dishcloth and place in a warm spot to rise.
- Allow the dough to rise for 1.5–2 hours, until dough has doubled in size.
- If you are making the full recipe, separate challah with a blessing. If you are making half the recipe, separate challah without a blessing.
- Preheat the oven to 350°F.
- Divide the dough and braid or shape the challahs. Place shaped challahs on lined baking sheets.
- After braiding, brush each challah with the desired glaze and/or topping. (See Below)
- Allow challahs to rise for an additional 30–45 minutes.
- Bake at 350°F for 30–40 minutes. The challah is ready when its underside is brown and it sounds hollow when tapped.