Shabbat Challah
Bake a golden, beautifully braided traditional loaf of challah that fills your home with warmth and comforting aroma for the Sabbath table.
Ingredients
- •2 1/4 teaspoons active dry yeast (7g)
- •1 cup warm water (240ml)
- •1/3 cup granulated sugar (65g)
- •1/3 cup vegetable oil (80ml), plus extra for greasing
- •2 large eggs, room temperature (plus 1 more for the egg wash)
- •1 1/2 teaspoons salt
- •4 1/2 to 5 cups unbleached all-purpose flour (540g-600g)
- •1 tablespoon sesame or poppy seeds for sprinkling (optional)
Instructions
- 1
In a large bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Let it sit for about 5 to 10 minutes until it becomes frothy.
- 2
Add the remaining sugar, vegetable oil, 2 eggs, and salt to the yeast mixture. Whisk well to combine.
- 3
Gradually add 4 and 1/2 cups of the flour, one cup at a time, mixing with a wooden spoon or a dough hook until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, adding a little more flour if it is too sticky, until the dough is smooth and elastic.
- 5
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
- 6
Punch down the dough and turn it out onto a clean work surface. Divide the dough into three or six equal pieces depending on your preferred braid.
- 7
Roll each piece into a long, even strand, then braid them together and tuck the ends under neatly.
- 8
Transfer the braided loaf to a parchment-lined baking sheet, cover loosely, and let it rise a second time for 45 minutes.
- 9
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Beat the remaining egg and brush it generously over the risen challah, then sprinkle with seeds if desired.
- 10
Bake for 30 to 35 minutes until the challah is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For a sweeter loaf, you can increase the sugar up to 1/2 cup.
- You can freeze the baked challah for up to 3 months; just thaw it at room temperature and warm it in the oven before serving.
- Ensure your water is lukewarm, not hot, so it does not kill the active dry yeast.
✅ How it should turn out
The finished challah is a stunning deep golden brown with a glossy crust, soft and fluffy on the inside, and smells richly of baked bread with a subtly sweet flavor.