Want to make sure your challah is extra fluffy? Try using seltzer in place of water with this recipe for super fluffy challah.
Secret Ingredient Challah
Servings
2 Servings
Ingredients
- 1 ¼ cups warm water 110°F/45°C
- 1 ¼ cups Vintage Original Seltzer
- 1 tablespoon active dry yeast
- ½ cup honey
- 4 tablespoons vegetable oil
- 3 eggs
- 1 tablespoon salt
- 8 cups unbleached all-purpose flour
- 1 tablespoon poppy seeds optional
Instructions
- In a large bowl, sprinkle yeast over barely warm water and Vintage Original Seltzer.
- Beat in honey, oil, 2 eggs and salt.
- Add the flour 1 cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed.
- Cover with a damp clean cloth, and let rise for 1 ½ hours or until dough has doubled in bulk.
- Punch down the risen dough, and turn out onto floured board. Divide in half, and knead each half for 5 minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds, and roll into long snake about 1 ½ inches in diameter. Pinch the ends of the 3 snakes together firmly, and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle; pinch ends together.
- Grease 2 baking trays, and place finished braid or round on each. Cover with towel, and let rise about 1 hour.
- Heat the oven to 375°F (190°C).
- Beat the remaining egg, and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least 1 hour before slicing.
- Source: Allrecipes.com
Why was the towel touching the dough? It should be be in a clean, oiled bowl, with the towel over the top of the bowl, even if it’s not explicitly stated in the recipe. Honestly, if you can’t use common sense when baking, don’t bake.
Bchip, we all start somewhere. All of my loaves were like bricks when I started learning how to bake bread.
Oh no, so sorry to hear that. Not sure why that would happen.
Just made it and when covered with a damp towel it stuck. My loaves are now flat and have no shape at all
Sure, just bake for less time.
Can this be made into rolls?
Sure, that should work great.
I am going to attempt this recipe tomorrow, it looks wonderful! Would it work if I used the cinnamon/sugar mixture with this from Jami’s other challah recipe?
In this recipe it is half and half.
Tamar Genger
Executive Editor
JoyofKosher.com
561-908-1310
Do you replace water with seltzer? cause your instruction state water & seltzer/
No, you don’t have to.
ODo we need to activate yeast in this receipe? Thanks