Classic Shabbat Challah
A golden, braided, slightly sweet egg bread that serves as the centerpiece of every traditional Israeli Shabbat table.
Ingredients
- •4 cups all-purpose flour (500g)
- •1 packet active dry yeast (7g)
- •1/2 cup warm water (120ml)
- •1/4 cup sugar (50g)
- •1/4 cup vegetable oil (60ml)
- •2 large eggs
- •1 teaspoon salt
- •1 tablespoon honey
Instructions
- 1
In a small bowl, combine warm water, yeast, and honey. Let it sit for 5 minutes until it becomes foamy.
- 2
In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center.
- 3
Add the oil, one egg, and the yeast mixture into the well. Mix until a shaggy dough forms.
- 4
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
- 5
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 hours or until doubled in size.
- 6
Punch the dough down, divide into three equal strands, and braid them together, tucking the ends underneath.
- 7
Place the braid on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- 8
Preheat your oven to 375°F (190°C). Brush the top of the challah with the remaining beaten egg.
- 9
Bake for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For an extra shiny crust, brush the loaf with an egg wash right before it goes into the oven.
- You can make the dough the night before and let it rise slowly in the refrigerator overnight for better flavor development.
- Store leftover challah in an airtight bag at room temperature for up to 2 days, or slice and freeze for up to a month.
✅ How it should turn out
The finished challah should have a deep golden-brown crust with a soft, airy, and slightly sweet interior that pulls apart in delicate strands.