of dough. Please see the Digest of Laws of Hafrashat Challah on page 128 for
complete instructions.
3. QUARTER RECIPE
Yield: 2 1lb challahs
No challah separation or blessing with this amount of dough.
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C H A L L A H R E C I P E
Ingredients according to recipe size
(Instructions on following page)
FULL
HALF QUARTER
43/4
2 1
cup
WARM WATER
baby-bath temperature,
almost hot
11/2 3/4 1/4
cup
SUGAR or HONEY
7 5 21/4
tsp
GRANULATED
YEAST
6 4 2
cup
white, all purpose,
unbleached FLOUR
21/2 11/2 2/3
Tbsp SEA SALT
1 1/2 1/8
cup
CANOLA OIL
2 1/2 1/4
tsp
VANILLA EXTRACT
2 2 1+yolk large EGGS
7-9 2-3.5 1-1.25
cup
FLOUR
CHALLAH GLAZE
1 egg, well beaten with 1 tsp. water
(OPTIONAL) CHALLAH TOPPINGS
Use one or use them all!
poppy seeds / sesame seeds /
coarse sea salt / sugar / honey
1 7 3
R I S I N G
STEP BY STEP INSTRUCTIONS
A note before getting started.
The first step is proofing the yeast, which simply means ensuring
that the yeast is alive and activating it. This is done by dissolv-
ing the yeast in very warm water, which I like to qualify as “baby
bathwater.” It should not be hot. Some sugar is also added to the
water, assisting in the activation of the yeast. If using dry, instant
yeast there is no need to wait for the yeast to begin foaming. If
using fresh yeast, allow approximately 10 minutes for the yeast
to activate in the water and sugar before moving on to step 2. You
will know that the yeast is active when you see bubbles, or foamy
blobs, rising to the surface of the water. After 10 minutes or so, the
entire surface should almost be covered with a foamy froth.
Step 1. In a large challah bowl, pour very warm WA-
TER. Add the YEAST and SUGAR. Allow a few
minutes for frothing. (see note above)
Step 2.
Add the first FLOUR measurement and the
SALT and mix until you have a smooth batter.
Step 3.
Add EGGS, OIL, and VANILLA and stir again
until smooth.
Step 4. Add the rest of the FLOUR, eventually working
the dough with your hands (or, if using a mix-
er, adding the dough hook attachment now).
Add the rest of the flour gradually, being sure
not to add too much, until the dough is work-
able and lifts away from the sides of the bowl.
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C H A L L A H I N S T R U C T I O N S
Step 5. Knead for about 7-10 minutes, or until the
dough springs back when lightly touched.
Step 6. Pour or spray a little oil (a teaspoon or two)
in a large bowl (you can use the same bowl in
which you made the dough). Turn the ball of
dough in the oil, coating the outer layer of the
dough.
Step 7. Cover the bowl with plastic wrap or a warm,
damp dishcloth. Put in a warm spot to rise.
Step 8.
Allow to rise for 1.5-2.5 hours (depending on
the temperature in your home). If allowing to
rise for longer, be sure to punch out some air
sometime during the rising.
Step 9.
Separate the dough if necessary, with or with-
out a blessing, depending on the size of your
dough. See page 134 for blessing.
Step 10. Preheat the oven to 350°F.
Step 11. Divide the dough into two, four or eight equal
pieces, (depending on the size dough you are
making) each one of these pieces will make
approximately a 1lb challah. Begin shaping or
braiding. See page 178 for braiding instructions.
Step 12. Brush each challah with the EGG GLAZE im-
mediately after braiding.
Step 13. Allow the shaped challahs to rise for another
30 – 45 minutes.
1 7 5
R I S I N G
Step 14. Very gently glaze once again and sprinkle on
topping of choice.
Step 15. Bake at 350°F. A 1 lb challah will bake in ap-
proximately 30 minutes. Allow more time for
larger challahs and less for smaller ones.
Step 16. Remove from oven when top is golden brown
and bottom is crisp and sounds hollow when
tapped. Place on cooling rack to cool off.
STORING AND FREEZING YOUR CHALLAH
storing challah
To store your challahs, keep in plastic bags such as Ziploc bags,
that are tightly sealed. They should keep well for about 2-3 days.
freezing challah
If you plan to serve the challahs more than a day or two after
baking, I highly recommend freezing either the unbaked, braid-
ed loaves or the fully baked challahs.
1 7 6
C H A L L A H I N S T R U C T I O N S
Freezing unbaked challah
Allow the dough to rise, punch down, separate the challah
and make the blessing. You can then braid the challah, brush
a light coat of oil over the loaf, and place it immediately in a
tightly sealed bag in the freezer.
To bake the frozen challah, remove it from the bag and allow
it to fully defrost (time for this will depend on the size of the
challah, but approximately 3-6 hours)
Glaze the challah and allow to rise again. Glaze once more, add
toppings, and bake as usual.
Freezing baked challah
Allow the baked challah to cool completely on the cooling
rack. This may even mean a few hours of cooling.
Place in tightly sealed plastic bag and place in freezer.
A 1 lb challah will defrost in about 2 hours and small rolls in
about an hour or less.
When defrosted, place in preheated oven at 350°F for 8-10
minutes, they will taste just-baked!
1 7 7
R I S I N G
Braiding a
Beautiful Challah
In this volume I will be demonstrating the technique for a gorgeous
six-braid challah. While the instructions may look complex, you will see
that once you get the hang of it, it’s really not hard at all! Keep at it,
your first attempts may not be perfect, but eventually you will master
it and the results will be well worth the effort!
I will also show you the simple challah knot roll (also known as challah
buns or bulkelach, which is what we called them as children.)
A beautiful challah begins with lovely strands. I will give you some
technique for this as well, to help you acheive your beauty of a challah.
For a tremendous variety of braiding technique, see my cookbook
RISING! The Book of Challah. Preview on pages 183-186
rolling out the strands
To achieve a challah with that is nicely tapered at the ends and full
and high in the center it helps to start with a
strand that is tapered.
There are two methods of rolling out the strands. Either way, start
with a small rounded piece of dough. To create a 1 lb challah, each
of the six pieces should weigh approx 2.67 oz. If you have a kitchen
scale, go ahead and plop the dough pieces on there. At least until you
get a feel for the size.
Sprinkle a little bit of flour on your working surface so the dough
doesn’t stick. Now let’s get started!
1 7 8
B R A I D I N G
1. Rolling out a strand: the quick way!
[a] Using the palm of your hands, start
[a]
rolling out the dough, first with your
stronger hand and then as it length-
ens, add your second hand. Work to-
wards the outer edges of the strand,
applying more pressure as you get
closer to the ends. This will give your
strands a nice, tapered shape. Be sure
not to flatten the strands, we are going
for logs, not 2x4 planks!
2. Rolling out a strand: the fancier way!
This method is not that much more time consuming than the first,
and the advantage is that you end up with beautifully smooth
strands, without any of the bumpiness you might see with the oth-
er method.
This method also introduces more air into each strand, creating a
slightly airier loaf.
[a]
[a] Make sure your working surface
is floured. Using a rolling pin, flat-
ten out the ball of dough, rolling the
[b]
pin away from you. Don’t worry too
much about the shape you’re creating.
[b] Roll the flattened dough into a
[c]
strand. [c] Gently roll the complet-
ed strand to close up the seam and
pushing outwards, taper the ends.
1 7 9
R I S I N G
braiding a challah: six-strands
There are different methods of braiding with six strands, howev-
er this particular technique results in a beautifully high and zaftig
challah. Just the way I like it!
1. Begin with 6 even strands. See previous
page for strand rolling techniques.
2. Pinch the very tops of the strands together.
Try not to create a big lump of dough at the
top. The tops of the strands should just be
lightly pressed together.
1
2
3
4
5
6
6
2
3. We will now create our “X” formation that
we’ll be keeping througout the braiding
process.
Begin by lifting #2 and crossing over to the
top right. Then take #6 and crossing over
strand 2, place it on the top left.
1
5
3
4
Now you have somewhat of an “X” forma-
tion.Keep this formation throughout the
braiding.
=
Always make sure you are clear where the
center is, between the four bottom strands.
You will always be bringing the top strands
into the center.
CENTER
Now we begin working from side to side.
1 8 0
B R A I D I N G
6
6
1
4.
[a]
[b]
Begin with the right, [a] bring
strand #2 back down, into the
center. [b] Bring strand #1
from the left up to replace it.
1
5
3
4
5
2
3
4
2
Now re-orient yourself with the bottom strands making sure you can
clearly see the center. Keep re-orienting after each down, up sequence.
1
5
[a]
[b]
1
5. Working from the left side
now, [a] bring strand #6 back
down into the center and [b]
bring #5 from the right up to
3
4
replace it.
3
5
6
2
4
2
6
5
5
[a]
[b]
3
6. Back to the right side now, [a]
bring strand #1 back down
into the center and [b] bring #3
from the left up to replace it.
3
4
4
2
2
6
1
6
1
7. Back to the left side side now,
bring strand #5 back down
into the center and continue
with the down from one side
and up from the other until
you’ve reached the end of the
strands.
Don’t worry if the strands don’t all end at the same time, when you
can’t braid anymore, just gather all the bits of remaining strands,
pinch them together and tuck tightly under the challah. Voilà! It’s a
challah!
R I S I N G
shaping a challah roll:
the “bulkelah”
This is a super quick way to make little individual challah buns.
1. Begin with 1 strand. Cross over, leaving a space
to pull the end through.
2. Bring the strand up and through the hole. You
will have one end sticking out on top and one
on the bottom of the challah roll.
1 8 2
THE BOOK OF CHALLAH
rochie pinson
the challah cookbook
FELDHEIM PUBLISHERS 2015
g g g g
g g 183
P R E V I E W
A taste of what’s to come in RISING! The Book of Challah.
RISING! The Book of Challah is a challah cookbook as you have
never seen it! Besides for including all of the material in Section
I of this book, here is a sneak peek into the offerings you’ll find.
1. Preparing to Bake a Challah
The Ingredients
A thorough exploration and explanation of the ingredients you
will need for baking a challah. Included is a list of recommend-
ed ingredients and specialty items.
The Equipment
All the tips and tricks for what you’ll need on hand to bake the
most beautiful challah.
2. Making a Challah
The Basic Steps and Technique for Making Any Challah
Kneading Techniques
Rising Techniques
Storing and Freezing
Troubleshooting a Troublesome Dough
3. Recipes
A treasurehouse of the most incredible challah recipes, RIS-
ING! includes:
Rebbetzin Rochie’s Classic Challah
Whole Wheat Honey Challah
White Whole Wheat Challah
1 8 4
P R E V I E W
Gluten-Free Challah
Vegan Challah
Spelt Challah
Sourdough Challah
Holiday/Specialty Challahs
Pumpkin Challah
Apple Honey Challah
Pretzel Challah
&nbs
p; Olive Oil, Kalamata, and Rosemary Challah
Shivat Minim Challah
Shavuot Butter Challah Two Ways: Sweet & Savory
Exotic Challahs
Sephardic Challah
Moroccan Challah
Yemenite Lachuch / Flat Challah Bread
Yemenite Kubaneh / Shabbat Breakfast Bread
Bukharian Leposhka
Leftover Challah Recipes
Chocolate Pull Apart Babka
Cinnamon Rolls with Cream Cheese frosting
Cheddar Spinach Strata
Challah, Wild Mushroom & Herb Stuffing
Garlic Croutons
Lemon Vanilla French Toast
1 8 5
P R E V I E W
4. Braiding and Shaping the Challah
Beautifully photographed and illustrated, easiest instruc-
tions to follow. You’ll be wowing them with your flawless
challahs in no time!
Braiding Techniques
3,4,6 & 8 Braid Techniques
Challah rolls 3 ways
Holiday Specialty Shapes
Post Pesach: Schlissel Challah
Sukkot: Lulav and Esrog Challah
Purim: Hamentash Challah
Rosh Hashana: Round Braided and Round Turban
Tu B’Shvat: Grape Challah
Shavuot: Floral Wreath Challah
1 8 6
ABOUT THE AUTHOR
Rochie Pinson is a mother, artist, and rebbetzin of a large and grow-
ing community in Brownstone Brooklyn. Rochie is a Chabad emis-
sary and the co-founder of the IYYUN Center for Jewish Spirituality
which reaches thousands of people every year, both locally and glob-
ally, with classes, events, social media and a website, and the publi-
cation of many books devoted to Judaism and spirituality.
In her capacity as rebbetzin, Rochie is a mentor to hundreds of wom-
en in her community and beyond. She also lectures and leads semi-
nars around the world.
Rebbetzin Rochie has a unique blend of wisdom, spiritual aware-
ness, and down-to-earth practicality. Her voice is both humorous
and wise and appeals to a wide audience. You can follow her through
her web journal at therisinglife.net.
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