Challah Bread Recipes

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CHALLAH



Challah image

Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 pieces each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 large eggs, room temperature
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 large egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CHALLAH BREAD



Challah Bread image

This is my favorite bread from childhood...different recipe but same kind of bread. Recipe courtesy of Betty Crocker's New Cookbook.

Provided by AmyZoe

Categories     Yeast Breads

Time 1h

Yield 16 slices, 16 serving(s)

Number Of Ingredients 11

2 1/2-2 3/4 cups all-purpose flour or 2 1/2-2 3/4 cups bread flour
2 1/2 teaspoons dry yeast or 2 1/2 teaspoons quick active dry yeast
2 tablespoons sugar
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
vegetable oil
1 egg yolk
2 tablespoons cold water
poppy seed

Steps:

  • Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
  • Heat water and 1 tablespoon oil until very warm (120 to 130).
  • Add water mixture to flour mixture.
  • Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
  • Beat on medium speed 1 minute, scraping bowl frequently.
  • Beat in 1 egg until smooth.
  • Stir in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured surface.
  • Knead about 5 minutes or until smooth and elastic.
  • Place in greased bowl and turn greased side up.
  • Cover and let rise in warm place 1 1/2 to 2 hours or until double.
  • Dough is ready if indentation remains when touched.
  • Lightly grease cookie sheet with shortening.
  • Punch down dough and divide into 3 equal parts.
  • Roll each part into a rope, 14 inches long.
  • Place ropes close together on cookie sheet.
  • Braid ropes gently and loosely--do not stretch.
  • Fasten ends and tuck ends under braid securely.
  • Brush with oil.
  • Cover and let rise in warm place 40 to 50 minutes or until double.
  • Heat oven to 375.
  • Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed.
  • Bake 25 to 30 minutes or until golden brown.
  • Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
  • Remove from cookie sheet to wire rack and cool.

Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.3, Cholesterol 22, Sodium 151.3, Carbohydrate 16.8, Fiber 0.7, Sugar 1.6, Protein 2.8

CHALLAH I



Challah I image

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

Provided by Joan Callaway

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h40m

Yield 30

Number Of Ingredients 8

2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds

Steps:

  • In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  • Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  • Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g

CHALLAH BREAD



Challah Bread image

Challah, a traditional Jewish loaf, is a fantastic bread recipe to start with if you are just learning how to braid dough. Anyone can learn how to create this egg-enriched bread made for Sabbath suppers or special holidays.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 1

Number Of Ingredients 10

4 1/2 to 5 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 packages regular active dry yeast
1 cup water
1/3 cup butter or margarine
4 whole eggs
1 egg white
1 tablespoon water
Poppy seed

Steps:

  • Grease large bowl and large cookie sheet with shortening; set aside. In another large bowl, stir 2 cups of the flour, the sugar, salt and yeast until well mixed. In 1-quart saucepan, heat 1 cup water and butter over medium-low heat, stirring frequently, until butter is melted and mixture is very warm (120°F to 130°F).
  • Add warm liquid and 4 whole eggs to flour mixture. Beat with electric mixer on low speed until moistened; beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; turning dough to grease all sides. Cover bowl loosely with plastic wrap and cloth towel. Let rise in warm place about 35 to 45 minutes or until dough has doubled in size.
  • Punch down dough several times to remove all air bubbles. Divide dough in half; roll into two 14x6-inch rectangles. Cut each rectangle lengthwise into three 14x2-inch strips. Braid strips together; tuck ends under to seal. Place crosswise on greased cookie sheet. Cover; let rise in warm place until doubled in size, about 15 to 25 minutes.
  • Heat oven to 400°F. Bake 10 minutes. In small bowl, mix 1 egg white and 1 tablespoon water until well mixed. Brush over top of loaves; sprinkle with poppy seed. Bake 5 to 10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet to cooling racks. Cool completely.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 100 mg, Sugar 0 g, TransFat 0 g

CHALLAH



Challah image

Make challah bread, a sweet, enriched loaf traditionally eaten on Friday nights by Jewish families to celebrate the Sabbath. The leftovers make lovely French toast

Provided by Victoria Prever

Time 1h

Yield Makes 1 loaf (cuts into 18-20 slices)

Number Of Ingredients 6

500g strong white bread flour, plus extra for dusting
70g caster sugar
7g sachet fast-action dried yeast
2 eggs, beaten
70ml sunflower oil, plus extra for the bowl
1 tbsp poppy seeds or sesame seeds (optional)

Steps:

  • Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
  • Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
  • Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
  • Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
  • Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.

Nutrition Facts : Calories 147 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium

MY FAVORITE CHALLAH



My Favorite Challah image

The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.

Provided by Joan Nathan

Categories     project, side dish

Time 1h

Yield 2 challahs

Number Of Ingredients 7

1 1/2 packages active dry yeast (about 3 1/2 teaspoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
Poppy or sesame seeds for sprinkling

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
  • Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  • To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  • If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
  • Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

More about "challah bread recipes"

CLASSIC CHALLAH | KING ARTHUR BAKING
classic-challah-king-arthur-baking image
To make the dough: Weigh 480g of flour; or measure 4 cups by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the rest of …
From kingarthurbaking.com
4.1/5 (215)
Total Time 3 hrs 50 mins
Servings 1
Calories 180 per serving
  • To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough., Allow the dough to rise in a plastic wrap-covered bowl for about 2 hours, or until it's puffy; it won't necessarily double in bulk., Gently deflate the dough, and transfer it to a lightly greased work surface., Next step: divide the dough into pieces, the number depending on what kind of braid you want to make.
  • You may braid the challah the traditional way, into a three-strand braid; for helpful tips watch our video, How to braid a three-strand loaf.
  • For a fancier presentation, make a six-strand braid; watch our video, How to braid a six-strand loaf, to see how it's done.
  • To make a four-strand braid, see shaping instructions in our Four-Strand Braided Challah recipe., Once you've decided which braid you're doing, divide the dough into the appropriate number of pieces.


BEST CHALLAH BREAD RECIPE - HOW TO MAKE CHALLAH BREAD
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  • Let sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ⅓ cup sugar, and salt and whisk to combine.
  • Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes.
  • Dough will still be slightly sticky. Place dough into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours.


HOW TO MAKE CHALLAH BREAD - RECIPE | KITCHN
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BEST CHALLAH BREAD RECIPE - HOUSE OF NASH EATS
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CHALLAH BREAD: EGGY, SOFT, & A LITTLE SWEET. -BAKING A MOMENT
2020-09-10 Allow the loaf to rise a second time,***** until doubled in bulk (1 to 2 hours). Preheat the oven to 350 degrees and brush the loaf with egg wash a second time. Bake the challah bread for 20 to 30 minutes, or until puffed and deeply golden.
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CRAFTING CHALLAH BREAD - HERNANDO SUN
1 day ago For the less competent of us who want to try making Challah braided bread, there are lots of recipes and instructions to be found on the Internet. Challah bread is ideal for sandwiches, freezes well and can be saved for weeks. Challah is available at many of the upcoming events held regularly at Temple Beth David. Check their website at tbdfl ...
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Cover braid with plastic wrap and let rise at room temperature for 1 hour. Preheat oven to 375°F. Remove plastic wrap, brush again with Egg Wash and sprinkle evenly with sesame seeds. Bake until the outside is a deep brown and the internal temperature reaches 195°F, rotating halfway through baking, 22 to 25 minutes.
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2019-05-07 This Challah Bread recipe is the absolute BEST. The bread bakes up the way it's supposed to with that airy, soft interior and golden brown crust. Print Recipe Pin Recipe Rate Recipe. Prep Time: 30 minutes. Cook Time: 40 minutes. Proofing Time: 4 hours 50 minutes. Total Time: 6 hours. Course: All Recipes, Appetizer, Bread, Breakfast, Brunch, Side Dish, Sides, …
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Step 1: Make The Dough. Begin by combining the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk; whisk well and set aside. In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix to combine. Add the liquid ingredients to the dry ingredients.
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Homemade Challah. Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it’s at least 110 degrees when it’s in the bowl), and mix in the yeast, and sugar. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active.
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2021-01-14 Instructions. In the bowl of a stand mixer combine flour, sugar, oil, yeast, salt. Using a bread hook, knead, adding the water about a quarter cup at a time until the dough feels similar to play-doh. Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).
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2020-05-26 Prep – Using a stand mixer, prepare the dough (per recipe below) and transfer it to a greased bowl. Cover with a damp dishcloth to proof. Braid – Make evenly sized dough strands and braid together. Place bread on a greased baking sheet. Egg Wash – Brush with a prepared egg wash and let proof. Repeat once more.
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CHALLAH RECIPE - BBC FOOD
Place the flour in a large mixing bowl. Measure the sugar into the middle, the yeast on one side of the bowl, and the salt on the other side. Using your fingertips, rub the yeast and salt into the ...
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2020-06-16 Challah is a loaf of braided bread. The simple dough is made with eggs, water, flour, yeast and salt. The bread is typically pale yellow in color because so many eggs are used, and it has a rich flavor, too. Some challah recipes call for inclusions like raisins, honey or seeds. It all depends on the celebration and your preferences.
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CHALLAH BREAD RECIPE - BAKE IT WITH LOVE
2016-04-05 Instructions. Proof the yeast with warm water and flour for 10 minutes. In a small bowl combine 1 c of the flour, sugar, milk, eggs, egg yolks and proofed yeast. Whisk lightly to combine then cover with plastic wrap and allow to ferment for 1 hour. In a large mixing bowl, combine the remaining 4 cups of flour and the salt.
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Whisk garlic oil ingredients together. Set aside. Dissolve yeast and sugar in ¼ cup warm water in a medium-sized bowl. Let sit about 15 minutes until thick and frothy. Add the egg, honey, oil, salt, remaining ¾ cup of water, and 3 cups of the flour. Mix until a loose batter forms. Add the rest of the flour slowly.
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CHALLAH BREAD RECIPE - BUTTER WITH A SIDE OF BREAD
2020-11-30 Bake the Bread. Preheat your oven to 375 degrees F and then brush the top of the bread loaf with the egg wash and sprinkle with sesame seeds. Bake the bread in the oven for 20-25 minutes. Rotate the pan halfway through baking. the bread should have a nice deep golden brown color when it has finished baking.
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CHALLAH RECIPE | BON APPéTIT
2016-09-20 Preheat oven to 325°. Beat egg yolks and 2 Tbsp. water in a small bowl. Working with one at a time, brush dough with egg wash and sprinkle with sesame seeds. Bake first loaf 15 minutes, then ...
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Gingersnap and Apple Challah. Germanic-inspired winter flavors combine for a warm, richly-spiced loaf. Chocolate Cranberry Challah Rolls with Citrus Sugar. Fall flavors and chocolate chips together! Fruit Cake Challah. Pistachios, golden raisins, and cranberries stud this sweet, colorful challah. Coffee Cake Challah.
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HOW TO MAKE CHALLAH BREAD {WITH VIDEO} - FOOLPROOF LIVING
2021-09-06 Grease a clean bowl with 1 tablespoon of vegetable oil. Place the dough seam side down into the greased bowl. Turn the dough a few times to make sure it is coated with oil. Cover it with a clean kitchen towel and let it rest in a warmer part of your house for one and a half hours until it doubles in size.
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TRADITIONAL CHALLAH RECIPE | JEWISH RECIPES | PBS FOOD
Directions. In a large bowl dissolve the yeast and a pinch of the sugar in 1 cup of the warm water and let stand for 10 minutes. Whisk the oil into the yeast, then beat in two of the eggs, one at ...
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CHALLAH BREAD RECIPE - BELLY FULL
2021-11-14 Toss it and start over.) In a large bowl, whisk together the 7 cups of flour, 1/2 cup sugar, and salt. Make a well in the center and add the eggs and melted butter. Mix together with a wooden spoon, pulling in a little flour at a time from the sides of the bowl. Stir in the yeast mixture.
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CHALLAH & BREAD - RECIPES - KOSHER RECIPE - CHABAD.ORG
This delicious challah recipe includes a technique for shaping your challahs according to a special Rosh Hashanah custom- with small ladders on top that bring to mind the ladder in Jacob's dream... 8 Comments . Rye Oatmeal Challah 18 Comments. Sourdough Challah Bread By Elana Mizrahi. 10 Comments. Sugar-Free Whole-Wheat Onion Bread By Naomi Muller. 2 …
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THE BEST CHALLAH RECIPE - SERIOUS EATS
2020-12-14 Place the loaves in the oven and immediately reduce temperature to 325°F (160°C). Bake until a digital thermometer inserted into the center of each loaf reads 200°F (93°C), about 40 minutes, rotating loaves after the first 25 minutes. Transfer loaves to a wire rack and cool for one hour before slicing or serving.
From seriouseats.com


MOLLY'S CHALLAH | KING ARTHUR BAKING
Instructions. In a medium bowl, combine the yeast, warm water, and 1/2 teaspoon of sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top. Meanwhile, in a large bowl mix together the flour, salt, and remaining 2 tablespoons sugar. In a medium bowl, whisk together the eggs, oil, and additional sweetener.
From kingarthurbaking.com


THIS CHALLAH IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
2016-09-20 A loaf of this challah was on the table every Shabbat dinner of the first 18 years of my life. We sang the blessing over the bread that I’d learned in …
From bonappetit.com


CHALLAH BREAD - TASTE OF ARTISAN
2020-12-24 Braid into a six-stranded challah bread if making a large challah, or two 4-stranded challahs if making two small loaves. Brush with the egg wash and sprinkle poppy seeds on top. Bake smaller loaves at 425F for about 20 minutes and large loaves for about 25-30 minutes. Chill for one hour before serving.
From tasteofartisan.com


CHALLAH BREAD - IMMACULATE BITES
2019-08-08 Cover with kitchen cloth and let rise until puffy, about 30 to 45 minutes. Preheat Oven to 350 Degrees F. Whisk together egg yolks and cream, then gently brush the loaf with the egg wash, you do not want to deflate the bread. Bake in preheated oven for about 30 to 40 minutes, or until the loaf is golden brown.
From africanbites.com


CLASSIC CHALLAH RECIPE JEWISH BREAD RECIPE
Set in a warm place and leave covered. In a big bowl, place 4 cups of flour. Add 1½ cups of the water, ½ cup of the oil, ½ cup of the sugar, the salt and 2 of the eggs and mix well. When the yeast mixture reaches the top of the glass, add to the batter in the bowl. Mix well and gradually add 3 more cups of the flour.
From thejewishkitchen.com


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