Rebbetzin Kanievsky’s Challah Recipe


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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