Description
A traditional Jewish braided bread, Challah is slightly sweet, soft, and golden, often enjoyed during Sabbath and holidays.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup sugar
- 1 tsp salt
- 3/4 cup warm water
- 1/4 cup vegetable oil
- 2 large eggs
- 1 egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
- Optional: poppy or sesame seeds for topping
Instructions
- In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
- Stir in the remaining sugar, oil, and eggs. Mix well.
- Add flour and salt gradually, mixing until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.
- Punch down the dough and divide it into 3 equal parts. Roll each into a rope and braid them together.
- Place the braided dough on a parchment-lined baking sheet. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C). Mix egg yolk and 1 tbsp water for egg wash and brush over the bread.
- Sprinkle with optional seeds and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Let cool before slicing and serving.
Notes
- You can add raisins for a sweet variation.
- Bread can be frozen after baking for up to 3 months.
- Ensure the water is not too hot to avoid killing the yeast.