No-Fail Challah Recipe – Peas, Love & Carrots

Name: No-Fail Challah Recipe – Peas, Love & Carrots
Total time: 60 min
Ingredients: 2 heaping tbsp yeast; 3/4 c sugar; 4 c warm water; 3/4-1c oil (see note); 1/2-3/4 c sugar (depending on how sweet you want your challah to be); 2 eggs; (2 Tbsp. honey); 1 tbsp vanilla (trust me); 5 lb bag of flour (or 2, 1 kilo bags + 3-4 c flour); 2 Tbsp. salt; 1 egg + 2 yolks, beaten; Remove from freezer a few hours before serving.; Place wrapped challah on the plata or in the oven to reheat with the rest of your food!; Serve warm and enjoy!; Make sure the all the dough is covered with the Saran Wrap to prevent air from drying it out.; I like to let my dough rise a few times for a fluffier challah. Let it rise completely, punch it down and then let it rise again. Do this at least one time, and up to three or four times!; – Everything spice; – Egg wash and then a sprinkle of sugar; -Minced garlic, parsley and chilli flakes; -Crumb topping ( 2 c flour, 1&1/2 c sugar, 1/4 tsp salt, 1/8 tsp cinnamon, a scant 1/2 c canola oil: mix together to form crumbs. if too dry add oil little by little.)

peaslovencarrots.com

The first year I was married I kept trying different challah recipes. No to were alike. They all had different measurements, ingredients, tools, rising times...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at peaslovencarrots.com.

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Ingredients

2 heaping tbsp yeast
3/4 c sugar
4 c warm water
3/4-1c oil (see note)
1/2-3/4 c sugar (depending on how sweet you want your challah to be)
2 eggs
(2 Tbsp. honey)
1 tbsp vanilla (trust me)
5 lb bag of flour (or 2, 1 kilo bags + 3-4 c flour)
2 Tbsp. salt
1 egg + 2 yolks, beaten
Remove from freezer a few hours before serving.
Place wrapped challah on the plata or in the oven to reheat with the rest of your food!
Serve warm and enjoy!
Make sure the all the dough is covered with the Saran Wrap to prevent air from drying it out.
I like to let my dough rise a few times for a fluffier challah. Let it rise completely, punch it down and then let it rise again. Do this at least one time, and up to three or four times!
– Everything spice
– Egg wash and then a sprinkle of sugar
-Minced garlic, parsley and chilli flakes
-Crumb topping ( 2 c flour, 1&1/2 c sugar, 1/4 tsp salt, 1/8 tsp cinnamon, a scant 1/2 c canola oil: mix together to form crumbs. if too dry add oil little by little.)