Forktionary

Bubbie L's Challah Recipe

A treasured family recipe passed down through generations, Bubbie L's Challah is more than just bread; it's a taste of love and tradition. This recipe, lovingly shared from the mother of a beloved rabbi, evokes cherished memories and the warmth of her unforgettable smile. Prepare to be transported as you bake this incredibly soft and flavorful challah, a true masterpiece that will become a staple in your own kitchen. Each bite is a testament to the enduring power of family recipes and the legacy of a remarkable woman.

Prep Time 30 mins
Cook Time 180 mins
Calories 1555.1 kcal
Protein 73g
Rating 5.0 (1 Reviews)
Bubbie L's Challah 28

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bubbie L's Challah

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bubbie L's Challah? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Bubbie L's Challah

  1. Activate yeast: In a small bowl, combine 1 teaspoon of active dry yeast with 1/2 cup (120ml) warm water (105-115°F). Let stand for 5-10 minutes until foamy.
  2. Combine wet ingredients: In a large bowl, whisk together 1 cup (240ml) boiling water, 1/4 cup (60ml) vegetable oil, 1/4 cup (50g) granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon salt. Let cool to lukewarm (about 80-90°F).
  3. Add yeast and eggs: Once the water mixture is lukewarm, gently stir in the activated yeast mixture and 2 large eggs. Mix well.
  4. Incorporate flour: Gradually add 4-5 cups (500-600g) all-purpose flour, one cup at a time, mixing until a shaggy dough forms.
  5. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a tablespoon of oil to the bowl, and knead for a minute more until the dough is very smooth. If the dough is too sticky, add a little more flour; if it's too dry, add a teaspoon of water at a time.
  6. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.
  7. Shape the challah: Gently punch down the dough. Divide it into 6 equal pieces. Shape each piece into a rope and braid them together to form a classic challah loaf.
  8. Second rise: Place the shaped challah in a greased 9x5 inch loaf pan or on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
  9. Egg wash: Whisk together 1 egg yolk, 1 tablespoon of water, and 1 teaspoon of oil. Brush the challah generously with the egg wash.
  10. Bake: Bake in a preheated oven at 300°F (150°C) for 20 minutes. Then increase the temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).

Nutrition Information (Approximate per serving)

Sodium

59 g

Sugar

137g

Fat

38g

Carbs

81g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides European American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Cuisine Preparation Occasion Healthy Breads Jewish Ashkenazi European Holiday Event Kosher Vegetarian Dietary Hanukkah Rosh Hashana Inexpensive Yeast Free Of Something 4 Hours Or Less