The Tabernacle Times
Page 4
January 2014
Tevet - Shevat 5774

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Kosher Korner
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Challah from Martha Zimmerman


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

Challah (Sabbath bread)(yields two large or three medium sized loaves):


  • 2 packages dry yeast
  • 2 cups warm water
  • 1/4 cup sugar
  • 1/4 cup oil
  • 4 tsp salt
  • 3 eggs, slightly beaten
  • 7 1/2 cups flour


Pour the 2 cups warm water into a large bowl (I used my kitchenaid mixer). It should be warm, not hot, lukewarm or cool. Add the yeast, and allow to stand for 5 or 10 minutes. Add sugar, oil, salt. Blend in the eggs, reserving 1 TBSP of egg white for brushing on the loaves. Add 3 cups flour and beat well to avoid lumps. Let the dough rest for 5 minutes. Gradually, add the rest of the flour (4 1/2 cups). Oil the table or board you will use and your hands generously and knead the dough for about 10 minutes.

Cabbage Salad

After kneading, put the dough back into the bowl, cover with a clean cloth and leave in a warm place.  Let rise about 1 1/2 hours. Shape the loaves, braiding them on a cookie sheet. (If you have a question as to how to braid the loaves, a simple Google search yields many photos and diagrams).

Let rise 1 hour. Brush the top of the loaves with egg white, and sprinkle with sesame or poppy seeds, if desired. Allow to rise again for 1 hour. Bake at 375F for 30 to 45 minutes. Tap the bottom of each loaf.

When there is a hollow sound, the bread is done.



The Tabernacle in Branson The Tabernacle is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization. The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri. If you have questions or comments, please email us at: Visit The Tabernacle Website at