Water Challa
Serves 24
20 mins prep
30 mins cook
50 mins total
This water challa recipe is lighter and easier to eat since it uses no eggs. The dough is prepared with a yeast mixture and shaped into small rolls to reduce leftover pieces at the table. Perfect for sharing as individual servings.
0 servings
1: In a strong mixer, combine yeast mixture ingredients: yeast, sugar, and flour with warm water. Wait a few minutes to ensure the yeast is activated. 2: Add in the following order: sugar, oil, 8 cups flour, 2 cups water, salt, and then the remaining 7 cups flour, ensuring that flour is on top to prevent spillage. 3: Close mixer and knead for 10 minutes, scraping the flour from the sides to incorporate fully. 4: Prepare a large bowl lined with a clean, unscented garbage bag to ease cleanup. Spray with oil before adding dough. 5: Transfer the dough to the bag/bowl, seal, and let it rest for about 1 hour. 6: Open the bag, take a piece for hafrasha, and oil your gloves and the surface. Shape the dough into a long strand and twist as described. 7: Place about 12 rolls on a full-size sheet pan, cover with a towel, and let it rest for 30-45 minutes while preheating the oven to 350°F.
