The Tabernacle In Branson

The Tabernacle In Branson



By Brenda Storch, Messianic Rebbetzin of The Tabernacle

"This recipe for Challah was borrowed from Martha Zimmerman’s excellent book, Celebrating Biblical Feasts, which is available in our bookstore. For those of you who come to Erev Shabbat services - this is the recipe that I use." Brenda


  • 2 packages dry yeast
  • 2 cups warm water
  • ¼ cup sugar
  • ¼ cup oil
  • 4 tsp. salt
  • 3 eggs, slightly beaten
  • 7 ½ cups flour

  • Take a large bowl and pour in 2 cups warm water. Take your time testing to make sure it is warm, not hot, lukewarm or cool. Soften the yeast in the water. Add sugar, oil, salt. Blend in the eggs (reserve 1 tbsp. of white for brushing). Add 3 cups flour – beat well to avoid any lumps. Let it rest about 5 minutes. Gradually add the rest of the flour (4 ½ cups). Oil the table or board you will use and your hands and knead the dough about 10 minutes. Put the dough back into the bowl, cover with a clean cloth and leave it in a warm place. Let rise about 1 ½ hours. Braid on cookie sheet. If you sprinkle cornmeal on the bottom of the pan, the bottom of the loaf comes out textured. Brush top with egg. Sprinkle with poppy seeds or sesame seeds. Let rise 1 hour. Bake at 375 for 30-45 minutes. Tap the bottom of each loaf. When there is a hollow sound the bread is done.
  • Yields: yields two large loaves or three medium size loaves.