Midday Fix: Challah, prepared by Mrs. Esther Leah Teldon of Chabad of Wilmette

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Mrs. Esther Leah Teldon

Chabad of Wilmette
2904 Old Glenview Road
(847) 251-7707

Rosh Hashanah Services
6:10 p.m.
October 2 and 3


2 1/4 tsp. dry yeast (0.25 oz. / 7 grams)
1 cup warm water
1 egg
1/4 cup honey
3 Tbsp. oil
1 tsp. salt
Approximately 4 1/2 cups flour (as always, add the flour slowly towards the end and feel if the dough needs more or less)
1 cup raisins (use as much as you see fit)

Egg Wash:
1 egg

Sweet Crumb Topping:
1/2 cup flour
1/2 cup sugar
1 tsp. vanilla
5 Tbsp. oil

In a very large bowl, dissolve yeast in 1 cup of warm water and let sit about 15–20 minutes until slightly frothy. Add the rest of the ingredients and half the flour. Mix until a loose batter forms. Add the rest of the flour a couple of cups at a time, until the dough is soft but not sticky. Cover the dough with a wet towel or plastic wrap and put it in a warm place to rise for about 1 1/2 hours. Dough should double in size. Punch the dough down and let it rest for 10 minutes. Roll into a snake, then wrap in circular formation. Place loaf on lightly greased cookie sheets and let rise for another 40 minutes. Make the sweet crumb topping by putting the flour and sugar into a bowl. Slowly add the vanilla and oil, mixing with a spoon, or your fingertips until you it reaches crumb consistency. Egg wash the loaf and sprinkle with crumb topping. Bake at 375F for approximately 45 minutes. Loaf should be golden brown and firm on the bottom.



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