Yom Kippur Fast-Break Bread
A traditional, lightly sweetened and enriched challah-style bread designed to be gentle on the stomach after a long fast.
Ingredients
- •1 packet active dry yeast (2 1/4 teaspoons)
- •1/4 cup lukewarm water (60ml)
- •1 cup lukewarm water (240ml)
- •1/3 cup vegetable oil (80ml)
- •1/4 cup granulated sugar (50g)
- •2 large eggs
- •1 1/2 teaspoons salt
- •4 to 4 1/2 cups all-purpose flour (500g-560g)
- •1 tablespoon poppy seeds or sesame seeds for topping
Instructions
- 1
In a small bowl, dissolve the yeast in the 1/4 cup of lukewarm water with a pinch of the sugar, and let it sit for 5 to 10 minutes until frothy.
- 2
In a large bowl, combine the remaining lukewarm water, vegetable oil, sugar, eggs, and salt, whisking until smooth.
- 3
Add the frothy yeast mixture to the wet ingredients and stir well.
- 4
Gradually add 4 cups of the all-purpose flour, stirring with a wooden spoon until a shaggy dough forms.
- 5
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding the remaining flour if the dough is too sticky, until smooth and elastic.
- 6
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- 7
Punch down the dough and braid it into a traditional round or braided loaf, then place it on a parchment-lined baking sheet.
- 8
Cover the shaped loaf and let it rise for another 45 minutes until puffy.
- 9
Preheat your oven to 350°F (175°C), brush the top of the bread with a little beaten egg, and sprinkle with poppy or sesame seeds.
- 10
Bake for 30 to 35 minutes until golden brown and hollow-sounding when tapped on the bottom, then cool completely on a wire rack before slicing.
💡 Chef tips
- Make-ahead tip: You can bake this bread a few days in advance and freeze it tightly wrapped; thaw it at room temperature before serving.
- To keep this recipe strictly pareve and easy to digest after the fast, stick to vegetable oil rather than substituting with margarine or butter.
- For extra moisture and a delicate crumb, you can replace half the water with freshly squeezed orange juice.
✅ How it should turn out
The finished bread has a shiny, golden-brown crust, a soft and slightly sweet crumb, and a comforting aroma that gently welcomes the end of the fast.