Penina’s Challah


Source: Penina Sukenik, RBS, Israel



500ml lukewarm water
1 1/2 -2 tbsp. active dry yeast
1 beaten egg
¾ cup oil
1 kg sifter plain flour
½ cup white sugar
2 tsp. salt
egg to glaze


Dissolve yeast in water. Stir in sugar and salt. Mix in egg, then oil. Combine until mixture is frothy.

Pour liquids into flour.

Knead until elastic, about 5-10 minutes. Place dough in lightly oiled bowl, covered with cling film. Allow to rise until nearly doubled in bulk.

Preheat oven to 180c.

Shaped and allow to rise further 30 minutes. Glaze with egg.

Bake 35-45 minutes, until golden brown and loaves sound hollow when tapped on the underside.



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