Leibys Challah
Rate this recipe
2.5/5
(4 Votes)
Ingredients
- 2 1/8 cups warm water
- 1 1/2 TBSPNS dry yeast
- 1/2 TBSPN sugar
- 1 cups sugar
- 3/4 cup oil
- about 8 cups flour
- 2 tspns salt
- Sugar Topping
- 1/3 flour
- a little less than 1/3 cup sugar
- 1 TBSPN oil
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
place warm water, yeast and all sugars in a bowl. Cover and let it sit for 10 minutes. Add the rest of the ingredients and knead. let rise about 2 hours. Braid and let rise another 20 minutes. In a separate bowl mix together topping ingredients until a good consistency. Brush challah with egg and sprinkle on topping.
Bake for 25 minutes at 350F.
You'll also love
-
Jewish Apple Cake
4.2/5
(107 Votes)
-
Matzah Pudding
3.9/5
(21 Votes)
-
Jane's Latkes
4.3/5
(8 Votes)
-
Sourdough Starter
2.5/5
(4 Votes)
-
Biscotti Cookies
2.5/5
(4 Votes)
-
Zucchini Bread
2/5
(1 Votes)
Chef Tips and Tricks
VIDEO: Zebra Cake
Try this clever trick to make the perfect zebra cake!
Ingredients
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
Method
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!
Review this recipe