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Nutrition Facts
Serving Size 1 (79g) Recipe makes 48 servings
Calories 188
Calories from Fat 14		(7%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 292mg		12%
Potassium 57mg		1%
Total Carbohydrate 37.6g		12%
	Dietary Fiber 1.4g	5%
	Sugars 1.4g
Protein 5.0g		9%
detailed view... how is this calculated?

Water Challah

Recipe #292601 | 5 hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: brokenburner
Mar 19, 2008

From "Dining In" ... posted in response to someone's search for a water challah recipe. I did use Splenda in place of the sugar and replace half of the oil with applesauce, but otherwise I followed the recipe exactly... until it came to the part where I was supposed to braid it into pans. I baked them directly on the cookie sheets, so I probably should have reduced the baking time. They were a bit overdone because of that, but taste-wise, they were just like any bakery water challah I've had.

SERVES 48 , 4 -6 challos (change servings and units)

Ingredients

2 ounces fresh yeast
5 cups warm water
5 tablespoons sugar
5 lbs flour
2 tablespoons salt
1/4 cup oil
egg, for glazing

Directions

1
Crumble the yeast into the water, add sugar, and let bubble. Add flour. Mix well. Add remaining ingredients and knead to a soft dough. The dough has to be kneaded very well. Even if it seems like too much flour, keep kneading until it is all incorporated. Let rise 1 to 1 1/2 hours.
2
Separate challah and braid (the dough shouldn't need extra flour) into pans. Once braided, let the challos rise 1 1/2 to 2 hours (for light, airy texture). Preheat oven to 250. Brush challos with egg and place in oven.
3
After 10 minutes, raise oven temperature to 450 for 10 minutes, then lower to 350 and bake for 25 minutes. Remove from pans onto cookie sheet and bake at 350 for an additional 10 minutes.