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RECIPE: Floured Challah (4 strands)


  • 1 kg (2.2 pound) white flour (I use bread flour)

  • 2 tablespoons dry yeast

  • 1/2 cup (100g) white sugar

  • 3 tablespoons canola oil

  • 1 tablespoon of salt

  • 550-600 ml (2-2.5 cups) tap water (warm in winter)


  1. Sift the flour into a mixer bowl and add dry yeast sugar and salt, turn on the mixer at a slow speed.

  2. Add canola oil and the water slowly until the dough forms into a ball.

  3. Let the mixer work the dough for another 8 minutes, transfer to a greased bowl and cover with cling film and a towel for about an hour and a half Up to two hours, until the dough has risen and doubled in size.

  4. Remove the dough to a work surface, and divide the dough into 8 balls (200-220g) (for 2 large 4 strands challahs).

  5. Place the dough balls on a surface or a lightly floured tray and cover with a towel for about 20 minutes.

  6. Take one ball at a time and roll into strips.

  7. Braid the challah (4 strand) and lay on a baking sheet with parchment paper.

  8. Cover them with a towel and let them rise for 40 minutes.

  9. When the challahs are almost puffed, preheat the oven to 180c. (320f)

  10. Using a small strainer, sift some flour the challahs in flour.

  11. Bake in the oven for about 25-30 minutes until golden brown.

  12. Cool slightly and enjoy!!!

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