Challah Bread Recipe

Challah, the sweet, brioche-like bread, with its soft texture and irresistible taste, has been a staple of Shabbat (the Jewish Sabbath) for generations.

For years, I've had the pleasure of crafting challahs for Shabbat dinners. Each time, as the golden loaves emerge from the oven, they take center stage, becoming the shining star of our entire meal!

So, gather your ingredients, roll up your sleeves, and let's create the perfect loaf of challah for your next Shabbat dinner.

Ingredients:

600 ml warm water

2 tbs. dry yeast

1/2 cup vegetable oil and a bit more for greasing bowl

1 kg. white flour and a bit more for flouring the surface

8 tbs. white sugar

2 tbs. salt

1 egg

sesame seeds

equipment:

mixer with a dough hook

2 baking sheets

brush

kitchen towel/ plastic wrap

large bowl

kitchen scale

rolling pin

In the mixer bowl, put yeast, water and sugar.

Let the mixture rest for 5-10 minutes.

Add to the mixture 1 whole package of flour ant turn on the mixer.

Add gradually oil and salt and keep mixing on medium speed for 10-12 minutes.

Lightly grease a large bowl with oil.

Put dough in the bowl ,and cover the bowl with a kitchen towel or with plastic wrap.

Let it rest in a warm spot for 1 to 2 hours.

Divide the dough in to small balls - each piece should weigh 130 g.

Lightly flour the surface.

Stretch and roll each piece into a rope (try to make all ropes in an even length).

You can style the ropes into any shape that you like. Here is a suggestion for preparing a 3-braid shaped challah:

Place 3 ropes in a row, parallel to one another. Pinch the tops of the ropes together.

Take the right rope and pass it over the middle rope. (now the original right rope is the new middle rope)

Take the left rope and pass it over the middle rope.

Repeat these last to steps until the full loaf is braided.

Pinch the ends of the ropes together.

Cover the braided challah loaf a kitchen towel, and let it rise until the challah doubles it's size (usually takes 1 hour).

At this stage, you should turn on the oven on at 180 degrees, on regular baking mode.

Brush the challah with an egg wash and sprinkle with seeds.

Bake for 25-30 minutes, or until golden.

Let it cool completely before serving.

BON APPETIT!