Amanda Spiro is a cancer survivor who travels the world sharing her story, focusing on the power of positivity in the face of challenge. She feels charged with the mission to help in the fight against cancer and offers her tried and tested regimen of physical and spiritual tools to individuals and groups.
Amanda Spiro’s Favorite Challah Recipe
- 12 cups flour divided
- 2 tbsp yeast
- 4 cups warm water
- 1 cup sugar
- 1 cup Olive Oil or Avocado Oil
- 3 eggs divided
- 2 tbsp salt
- Additional Pinch or sugar or a dollop of honey
- Sesame seeds and/or poppy seeds optional
- Add yeast to warm water. Sprinkle some sugar or honey, let it activate and dissolve
- Add sugar, oil, 2 eggs and salt, mix together.
- Add 10 cups of flour slowly
- Use 1-2 more cups of flour if needed to knead.
- Knead till all ingredients are blended well
- Grease the bowl and then place dough and cover with a towel
- Leave to rise for one hour, check by punching down and wait another hour (should be doubled in size)
- Egg wash top - sprinkle sesame or poppy seeds on top
- Preheat the oven to 350F, bake for 30-35 minutes
How to Braid
- Divide your dough into the number of strands you’ll need, making sure each portion is equal in volume. For example, if you’re making a three strand challah, divide your dough into three equal portions. Shaping them out into equal (ish) strands
- For those of you who know how to braid hair, this should come naturally to you. Pinch the 3 strands together at one end. Fan out the 3 strands. Left over center, (left now becomes center) right over center and continue until you've reached the end.
- Pinch the three strands together at the end.
- Use your challah dough to make some pretty and delicious challah dinner rolls! Roll your dough into several small equal-sized strands that are about 9 inches long. For each strand, start by tying a knot in the dough.
- Pinch the two loose ends together to create a roll shape.