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Rebbetzin Kanievsky’s Challah Recipe PDF Print E-mail


by Rebbetzin Kanievsky, The Bais Yaakov Cookbook

The hand written recipe above is the original recipe written by Rebbetzin Kanievsky and appears in the Bais Yaakov Cookbook: "This is the original recipe, as given to us by Rebbetzin Kanievsky. She instructed us to multiply the recipe by 2 1/2 times (as it appears below), in order to be able to make the brocha of hafrashas challah."


5 cups warm water
4 tablespoons dry yeast
1 1/4 cups sugar
1 1/4 cups oil
1 1/2 tablespoons salt
5 pounds all–purpose flour
1 egg, lightly beaten


To Make the Dough: Place warm water, yeast and sugar in a bowl of electric mixer. Let it sit for about 7 minutes until it becomes bubbly. Place the mixer on low and add oil and salt. Slowly add the flour, one cup at a time. Continue mixing on low, while adding flour, for about 10 minutes.

Remove dough from mixing bowl and place in large bowl. Cover bowl with a towel and let rise in  warm place for about an hour.

Grease 5 or 6 loaf pans, depending on what size challah you prefer. At this point take the challah with a Brocha.

Braid the dough and place in greased loaf pans. Let rise for another hour. Preheat oven 350. Brush with egg and bake for 45 minutes.


Yield: Makes 5-6 challahs

Recipes: Bread, Challah, Parve, Kosher

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