Story submitted by Pearlena, a volunteer at Montifiore originally from Detroit.
The Story Behind the Recipe:
This recipe was given to me by a very dear friend who actually taught me how to make challah. Our children went to school together and today they are living in Israel with families of their own! My friend also taught me the Bracha of separating a piece of the challah dough and burning it to remember the sacrifices made in the Temple. As I make challah I have these fond memories of my friend.
Recipe:
Ingredients:
4 eggs
3 pkg. yeast
1 ½ cups warm water 1 ½ cups warm water
1 cup oil Sesame seeds
¾ cups sugar ¾ of 5 pound bag flour (approx. 11 cups)
4 tsp. salt
Cooking or baking directions:
In a large bowl, combine oil, eggs, 1 ½ cups warm water, sugar and salt. Combine 1½ cups warm water and the yeast in a bowl. Mix until yeast is fully dissolved.
Add yeast mixture to egg mixture and mix well. Now add flour to above mixture.
Mix until dough can be handled. Knead 5 minutes. Put a little oil on top of dough. Cover with a towel and let sit for 2 hours.
Divide dough into 8 equal parts. Shape into rounds. Brush each challah with egg wash. Sprinkle with sesame seeds. Bake at 400° for 15 minutes, then 350° for 15 minutes. Enjoy!
4 eggs
3 pkg. yeast
1 ½ cups warm water 1 ½ cups warm water
1 cup oil Sesame seeds
¾ cups sugar ¾ of 5 pound bag flour (approx. 11 cups)
4 tsp. salt
Cooking or baking directions:
In a large bowl, combine oil, eggs, 1 ½ cups warm water, sugar and salt. Combine 1½ cups warm water and the yeast in a bowl. Mix until yeast is fully dissolved.
Add yeast mixture to egg mixture and mix well. Now add flour to above mixture.
Mix until dough can be handled. Knead 5 minutes. Put a little oil on top of dough. Cover with a towel and let sit for 2 hours.
Divide dough into 8 equal parts. Shape into rounds. Brush each challah with egg wash. Sprinkle with sesame seeds. Bake at 400° for 15 minutes, then 350° for 15 minutes. Enjoy!