Shabbat Challah
A beautiful, golden-brown braided loaf that is soft, slightly sweet, and essential for any Shabbat table.
Ingredients
- •4 1/2 cups all-purpose flour (approx. 560g)
- •1 packet active dry yeast (2 1/4 tsp)
- •1/2 cup warm water
- •1/3 cup honey
- •1/3 cup vegetable oil
- •2 large eggs
- •1 1/2 tsp salt
- •1 egg beaten with 1 tbsp water (for egg wash)
- •1 tbsp poppy or sesame seeds (optional)
Instructions
- 1
In a small bowl, combine warm water, yeast, and a teaspoon of the honey. Let sit for 5-10 minutes until foamy.
- 2
In a large mixing bowl, whisk together the remaining honey, oil, eggs, and salt.
- 3
Add the yeast mixture to the wet ingredients, then gradually stir in the flour until a shaggy dough forms.
- 4
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
- 6
Punch down the dough and divide it into three equal strands. Braid the strands together and tuck the ends under.
- 7
Place the braided loaf on a parchment-lined baking sheet, cover, and let rise for another 45 minutes.
- 8
Preheat your oven to 350°F (175°C). Brush the loaf with the egg wash and sprinkle with seeds if desired.
- 9
Bake for 30 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For a deeper flavor, you can replace half the all-purpose flour with bread flour for a chewier texture.
- To make ahead, prepare the dough the day before and let it rise in the refrigerator overnight; bring to room temperature before braiding.
- Store the cooled challah in an airtight bag at room temperature for up to 2 days, or freeze for up to a month.
✅ How it should turn out
The finished challah should have a shiny, deep golden crust and a light, airy interior that pulls apart in soft, pillowy strands with a subtle honey sweetness.