One of the best challah recipes I’ve ever tasted. Once you taste this recipe, I hope you will agree. Serve this bread hot if at all possible.
Mexican Bread/ Challah
Servings
2 Servings
Ingredients
- 3 tablespoons quick-rising yeast or one cube of yeast
- 1½ cups warm water or soy milk
- ⅓ cup sugar
- 1 teaspoon salt
- ½ cup canola oil or margarine
- 5 cups flour
Instructions
- Dissolve yeast in warm liquid. Be careful the liquid isn’t too hot or it will burn the yeast. Add sugar. Allow the yeast to bubble (proof) in a warm place if possible. This will take about 15 minutes. Then add salt and oil and stir. Add flour and knead well for 5 minutes for bread and 10 minutes for challah.
- Cover with plastic wrap or a towel and return to a warm place until the dough doubles in size (approximately 1 hour).
- Preheat oven to 350°F. Punch down the dough once it has doubled in size. Form the dough into bread loaves or challah. If possible, allow it to rise again for 30 minutes. Place bread in preheated oven and bake for 25-30 minutes. As ovens vary, the timing will as well. Baking time is comparable to that of most challah.
- Note:
- You can also double this recipe to serve larger crowd.
- Yields: 2 loaves
Is quick rising yeast the same as instant dry yeast? Can you use yeast that just says active dry yeast?
I believe quick rise is a type of instant yeast, but it can make the rising even faster.
What makes this “Mexican”?
Sure, it will make it shiny.
I assume this is a water challah as there are no eggs in the dough. Can I put egg wash on top?
I made this to go with a soup for dinner and my kids couldn’t get enough. One even requested that I stop buying bread and keep baking instead.
this has been my go-to challah recipe since you posted it! i recently started using 3 cups whole wheat flour and 2 cups white and it is still delicious, soft, and moist.