Welcome to our latest blog post, where we will be sharing the famous Rebbetzin Kanievsky’s recipe for delicious and traditional challah bread.
This recipe has been passed down through the Kanievsky family for generations and is a staple in many Jewish households.
Whether you are an experienced baker or just starting out, this recipe is easy to follow and produces a beautifully braided loaf of bread that is perfect for any occasion. So grab your mixing bowls, and let’s get started on this tasty treat!
Rebbetzin Kanievsky Challah Recipe
Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 large eggs
- 1 cup warm water
- 1/2 cup vegetable oil
- 1 egg yolk for egg wash
Instructions:
- Mix flour, salt, sugar, and instant yeast in a large mixing bowl. Mix until well combined.
- In a separate bowl, beat the eggs lightly and then add in the warm water and vegetable oil. Pour this mixture into the dry ingredients and mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place until it has doubled in size (about 1 hour).
- Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, about 18 inches long. Braid the ropes together and then tuck the ends under the loaf.
- Place the loaf on a baking sheet lined with parchment paper and brush the top with the egg yolk.
- Bake the challah at 350°F for about 30 minutes or until it is golden brown and sounds hollow when tapped.
- Remove the loaf from the oven and let it cool before slicing and serving. Enjoy!
Author & Recipe Developer at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe developer at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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