Recipes of the Day: Jack of all Breads

Challah pronounced (haa-laa)

It is a traditional Jewish yeasted bread. Often formed into braided loaves and glazed with egg before baking. If you don’t care to knead dough, then this may become your favorite bread recipe.It can be used for hamburger rolls,pizza dough or hearty crescent rolls.It can be stirred up in a half hour, than refrigerated over night.

4 Tsp. dry yeast
1 Cup lukewarm warm spring water
3-1/3 Tbsp. honey
1 cup safflower oil
2 Tsp.salt
1 cup boiling water
2 eggs,beaten
1/2 cup wheat germ
5 1/2 cups whole wheat flour

Dissolve yeast in lukewarm water. Add1 teaspoon honey. In large bow, mix oil, 3 tablespoons honey,salt and boiling water.Add wheat germ when mixture is lukewarm, add eggs, then dissolved yeast. Gradually stir in whole wheat flour,mixing well. Do not knead. Put in refrigerator and chill until firm.



3 thoughts on “Recipes of the Day: Jack of all Breads

  1. Does this need to rise again after it comes out of the fridge before baking? Sounds like an easy recipe for bread – the kneading is the most tedious part of the bread making process for me. But I sure love the taste of a warm home made loaf.
    Appreciate all your daily blogs – am learning a whole lot about herbs – thanks for all your hard work.

  2. Read about your Challah Bread. I have never heard of it but it sounds like a good one. You don’t say how long to cook it or @ what temp. I am a novice bread maker and need more info. Thanks, ak from Arkansas

    • Hi Anne,
      I haven’t made this particular recipe, but I would think that you would want to let it raise for at least an hour, but I wouldn’t want it too get too big depending on what you’re making it for. For pizza dough, give it about 30 minutes. For hamburger buns, maybe an hour. If anyone has any suggestions, please let us know.

      Have a great weekend


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