top of page

Challah

Working hours:

Total duration:

Servings:

Difficulty:

15 minutes

2 hours

24

Easy

About the recipe

Freshly baked challot is an absolute must at every Shabbat table. The tasty golden braids help us to leave everyday life behind and focus completely on the tranquillity of the Shabbat day. Our basic challah recipe is sure to succeed and leaves plenty of scope for creativity: you can sprinkle the challot with any toppings you like (e.g. poppy seeds or sesame seeds) or even try your hand at a 4- or 5-strand challah. Have fun baking!

Ingredients

  • 7.8 fl oz water

  • 1 oz sugar

  • 1 cube (about 1.5 oz) fresh yeast

  • 17.6 oz flour

  • 2 eggs

  • 2 tsp salt

  • 1.7 fl oz oil


Instructions

Step 1


Mix the water with the sugar and yeast and leave to stand in a warm place for 2 minutes.


Step 2


Add the flour and salt and knead well. Then add the eggs and oil and knead everything into a soft dough.


Step 3


Cover the finished dough with a cloth and leave to rise in a warm place for at least 1 hour.


Step 4


When the dough has doubled in volume, divide it into 3 parts.


Step 5


Roll each part into a long strand and braid the strands into a plait.


Step 6


Brush the plait with the egg and bake at 355 °F for approx. 30 minutes.

bottom of page