(adapted by Carolyn from Shuli Guttman’s recipe)
Mix into a dough and knead:
- 3 cups warm water (=24 fl. oz.)
- 2 Tbsp. (or two packets or one coffee scoop) dry yeast
- 1/4 cup sugar
- 2 Tbsp. salt
- 1/4 cup. oil
- 2 ½ lbs. flour
(For more detailed instructions, please see the Virtual Challah Lesson Index)
Let rise - - take challah - - shape - - let rise again.
Bake in a 400 degree oven for 40 minutes for a chewy interior and crispy crust.