Rebbetzin Shifra Robkin's Shabbos Challah

Rabbi Yogi Robkin & Rabbetzin Shifta Robkin's weekly shabbos challah recipe

Still searching for what to cook ?

Name: Rebbetzin Shifra Robkin's Shabbos Challah
Prep time: 30 min
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Kosher
Ingredients: 3 tbsp Fleishman's Instant Dry Yeast; 5 cups warm water not too hot, very warm; 5 lb bag King Arthur's Bread Flour; 1 cup Vegetable oil; 1 cup Honey; 1/2 cup Sugar plus 1 tbsp for yeast; 2 tbsp Salt; 1 Egg

Find the most delicious recipes here

INGREDIENTS

3 tbsp Fleishman's Instant Dry Yeast
5 cups warm water ; not too hot, very warm
5 lb bag King Arthur's Bread Flour
1 cup Vegetable oil
1 cup Honey
1/2 cup Sugar ; plus 1 tbsp for yeast
2 tbsp Salt
1 Egg

Servings

INSTRUCTIONS

1. Combine 3 tbsp yeast, 1 tbsp sugar and 5 cups of warm water (hot too hot, very warm)

2. Wait 10 minutes for it to get foamy

3. In a separate bowl, put 5 lb bag of bread flour

4. Once yeast is activated, add 1 cup of oil, then use the same cup to add one cup of honey (oil will keep honey from sticking to measuring cup), 1/2 cup of sugar, and 2 tbsp of salt (regular table salt)

5. Whisk together wet ingredients

6. Make a well in the middle of the flour bowl

7. Pour wet ingredients into the well in the flour

8. Use a metal or wooden spoon to mix wet and dry ingredients until it's doughy, then mix with hands (not machine)

9. Divide dough in half, kneed each half on oiled (or cooking spray) counter top, don't use flour to kneed

10. Touch both halves of dough together to say blessing

11. Put dough in bowl, cover

12. Let it rise for 2 hours (or allow it to rise for 1 hour, shape dough, allow it to rise for another hour before baking)

13. Shape and braid dough as desired (if dense consistency is desired, bake immediately after shaping dough, if fluffy consistency is desired, allow it to rise for 20 minutes before baking)

14. Beat egg in small bowl

15. Use pastry brush to apply egg wash to dough before baking (apply only once before baking)

16. Bake at 350 degrees for 15 minutes

17. Switch racks in oven

18. Bake at 350 degrees for additional 15 minutes

19. Wrap in foil for serving later

20. Reheat in foil at low temp prior to serving for warmth

NOTES

Alert editor

Rebbetzin Shifra Robkin's Shabbos Challah

3 tbsp Fleishman's Instant Dry Yeast
5 cups warm water not too hot, very warm
5 lb bag King Arthur's Bread Flour
1 cup Vegetable oil
1 cup Honey
1/2 cup Sugar plus 1 tbsp for yeast
2 tbsp Salt
1 Egg

1.  Combine 3 tbsp yeast, 1 tbsp  sugar and 5 cups of warm water (hot too hot, very warm)
2.  Wait 10 minutes for it to get foamy
3.  In a separate bowl, put 5 lb bag of bread flour
4.  Once yeast is activated, add 1 cup of oil, then use the same cup to add one cup of honey (oil will keep honey from sticking to measuring cup), 1/2 cup of sugar, and 2 tbsp of salt (regular table salt)
5.  Whisk together wet ingredients
6.  Make a well in the middle of the flour bowl
7.  Pour wet ingredients into the well in the flour
8.  Use a metal or wooden spoon to mix wet and dry ingredients until it's doughy, then mix with hands (not machine)
9.  Divide dough in half, kneed each half on oiled (or cooking spray) counter top, don't use flour to kneed
10.  Touch both halves of dough together to say blessing
11.  Put dough in bowl, cover
12.  Let it rise for 2 hours (or allow it to rise for 1 hour, shape dough, allow it to rise for another hour before baking)
13.  Shape and braid dough as desired  (if dense consistency is desired, bake immediately after shaping dough, if fluffy consistency is desired, allow it to rise for 20 minutes before baking)
14.  Beat egg in small bowl
15.  Use pastry brush to apply egg wash to dough before baking (apply only once before baking)
16.  Bake at 350 degrees for 15 minutes
17.  Switch racks in oven
18.  Bake at 350 degrees for additional 15 minutes
19.  Wrap in foil for serving later
20.  Reheat in foil at low temp prior to serving for warmth

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (265g)
Recipe Makes: 6 Servings

Calories: 327
Calories from Fat: 245 (75%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 7.7g
Cholesterol 0mg		0 %
Sodium 4660mg		161 %
Potassium 16.5mg		0 %
Total Carbohydrate 23.3g		7 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 23.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 327

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe