Morah Tamar's Challah Recipe

Morah Tamar’s Challah Recipe



8 Cups Flour (1 Kilo)

2 Tablespoons dry yeast

5 Tablespoons sugar

Half a cup of oil

Water as needed (Around 2.5 cups)

Pinch of salt





In a Bowl pour the flour, yeast and sugar.

Add the oil and mix to a uniform dough.

Add water until it becomes a uniform and smooth dough (Consistancy in soft, a little sticky)

If the dough comes out too dry add more water, if the dough is too wet add a little flour.

At this point add the salt.

Knead for 10 minutes when ready to smear with a little oil and let it rise.

When the dough doubles in size, punch the dough and allow it to rise again for another 1/2 hour.

Braid into any shape you want, brush with egg and top with sesame seeds or poppy seeds.

Bake at 350 degrees until happy (Around 25-35 minutes, depending on size of challah).






Be’Te’Avon! (Enjoy)

Shabbat Shalom,

Morah Tamar



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