Shabbat Challah
A beautiful, golden-brown braided loaf that is soft, slightly sweet, and perfect for your Shabbat table.
Ingredients
- •4 1/2 cups all-purpose flour (560g)
- •1 packet active dry yeast (2 1/4 tsp)
- •1/2 cup warm water (120ml)
- •1/3 cup honey
- •1/4 cup vegetable oil
- •2 large eggs
- •1 1/2 tsp salt
- •1 egg yolk mixed with 1 tsp water (for egg wash)
- •1 tbsp poppy or sesame seeds (optional)
Instructions
- 1
In a small bowl, combine warm water, yeast, and a tablespoon of the honey. Let it sit for 5-10 minutes until foamy.
- 2
In a large mixing bowl, whisk together the remaining honey, oil, eggs, and salt. Add the yeast mixture.
- 3
Gradually stir in the flour until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 90 minutes or until doubled in size.
- 5
Punch down the dough and divide into three equal strands. Braid the strands together and tuck the ends under.
- 6
Place the braid on a parchment-lined baking sheet, cover, and let rise for another 30-45 minutes.
- 7
Preheat your oven to 350°F (175°C). Brush the loaf with the egg wash and sprinkle with seeds if desired.
- 8
Bake for 25-30 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For an extra rich flavor, you can replace the vegetable oil with melted butter.
- If you want to save time, you can make the dough the night before and let it do its first rise in the refrigerator overnight.
- Store the cooled challah in an airtight bag at room temperature for up to 3 days, or slice and freeze for up to a month.
✅ How it should turn out
The finished challah should have a shiny, dark golden crust and a soft, pillowy interior with a rich, slightly sweet aroma.