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Online: Challah Bake!
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Online: Challah Bake!

March 26 2020, 10:00 AM - 11:00 AM

Note: This is a two-day class, on Thursday and Friday mornings!

Always wanted to bake challah for Shabbat for could never find the time? Perhaps you find yourself with more time on your hands now!

Please join Carmi Levine and Eileen Dwell for challah baking tutorial, Thursday and Friday morning at 10 am. They will use the challah recipe (at the bottom of the page) which you should review ahead of time to be sure that you have all the necessary ingredients.

Carmi and Eileen will take us through the two step process of making dough, instructions for how to let it rise. The following day they will show us how to  braid our challah in time to enjoy it for shabbat.


To join by Computer
Meeting ID: 590 394 796

To join by Phone
(646) 558-8656
Meeting ID: 590 394 796


Challah recipe for mixer or by hand
From Braided: Journey of 1000 Challahs

2 1/4 teaspoons of instant or rapid rise yeast or one packet
1 teaspoon sugar
1 cup very warm water from the tap (not hot)
2 eggs
2 teaspoons salt
1/4 cup sugar
1/3 cup oil
4 heaping cups flour
Small glass bowl
Large glass bowl
Measuring cups and spoons
Wooden spoon

  • Mix yeast, 1 teaspoon sugar and warm water together in the small bowl. Let stand 10 minutes.
    It will bubble.
  • In large mixing bowl or mixer, mix eggs, salt sugar and two cups flour. Add the additional flour slowly until all blended and not sticky.
  • Knead by hand to be sure all flour is blended and dough not sticky.
  • Place in large glass. Cover with plastic warp or a non terry dish cloth.
  • Let rise one hour. Knead,
  • Make braids, then braid. Use egg wash if desired.
  • Bake 350 for 28–30 for one large loaf, 20-22 min for two smaller loaves. If stuffing braids with a wet ingredient, use the upper limit for baking time.

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