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How To Make Challah

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How To Make Challah
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Challah Recipe. This wonderfully rich Jewish yeast bread resembles brioche but is a bit sweeter. Its name literally means Enlarge Challah Recipe. This wonderfully rich Jewish yeast bread resembles brioche but is a bit sweeter. Its name literally means "bread loaf" and is traditionally made on Friday to welcome in the Sabbath. Taste our Challah recipe.
Serves:
6 to 8
Preparation Time:
3 hours
Cooking Time:
30 minutes
Total Time:
3 hours 30 minutes
Oven Temperature:
180° c  -  360° f

Step 1: You will need

  • 2 1/5 cups flour
  • 40 g sugar
  • 1 tbsp honey
  • 1 egg
  • 25 g instant yeast
  • 200 ml lukewarm water
  • 60 g butter, room temperature
  • 7 g salt
  • 1 egg beaten with 1 tbsp of milk
  • some sesame seeds, or poppy seeds
  • a little flour for dusting
  • 1 large bowl
  • 1 knife
  • 1 baking tray lined with parchment paper
  • 1 plastic bag
  • 1 brush

Step 2: Begin the dough

To the mixing bowl, add the flour, sugar, salt, honey, yeast, butter, egg and water. Mix it together, first with the spoon and then with your hands. Use a damp towel under the bowl to prevent it from moving.
Continue to knead the dough using the heel of your hand for about 7 minutes. If you like, you can remove it from the bowl to knead on a table.

Step 3: Let dough rise

The dough will change its texture, becoming smooth and shiny with a medium-soft consistency.
After this occurs, form it into a ball and put it back into the bowl. Cover the bowl with a plastic bag and allow the dough to rise for 1.5 to 2 hours or until the dough has doubled in size.

Step 4: Portion the dough

Once the dough is ready, "punch" the air out while it is still in the bowl. Next, carefully collect the dough, separating it from the sides of the bowl.
Sprinkle your work space with a little flour before working more with the dough. Now, shape the dough into one log and let it rest for a minute or two. Finally, cut it into six even portions using the knife.

Step 5: Roll and shape

Take one portion of the dough and roll it into one long, snake-like log, starting at the middle and working outwards. Repeat with all 6 portions. Lay 3 of the logs beside each other and join them together at one end. Take one of the outside logs and carefully twist it, placing it into the middle. Take the other outside strand and place that one into the middle, making a braided knot. Make sure it is tight but not tight enough to stretch the dough. Continue this braiding motion until you reach the end of the logs. Trim each of the ends and place it onto the baking tray.
Repeat the same thing with the remaining 3 logs until you have second challah loaf. Also place this one on the baking tray. Next, cover the dough again in a plastic bag and allow it to rise until it doubles in size, or about 30 minutes.

Step 6: Preheat the oven

Set the oven to 180°C (350ºF/ gas mark 4).

Step 7: Brush with egg wash

Using the brush, coat the surface of the challah and sprinkle them with sesame seeds or poppy seeds.

Step 8: Bake

Place the challah in the oven and bake for 20-30 minutes.

Step 9: Remove and serve

Remove from the oven when golden brown, slice and serve. Some people add raisins to the recipe as well for that extra hint of sweetness.
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Tips & Comments
  1. erza

    It's rather funny to see that Sainsbury's chose the Challah video to advertise their pork sausages!! LOL

  2. esheep

    Excellent! thank you so much for sharing. i'll try to make challah for next weekend! thanks for this recipe with video

  3. Roslina

    Excellent ... very moisty and tasty thanx chef for the recipe... Greetings from Athens Rose @};--

  4. sdurkin

    The handy list of ingredients does not match the video instruction. In the video, two eggs are used: One for the dough, and a second with a tablespoon of milk (which also is not mentioned in the recipe list) is used to make the egg wash. All the measurements are in grams. This is good for precision, but not very useful for the common household. Measurements in teaspoons, tablespoons and cups are more useful.

  7. MySunshine

    I MADE IT!!! It is delicious! Since I didn't have honey, I added one more tbsp sugar. Also I used 21 g active dry yeast (instead of 25). I used only egg for the brushing with no milk, since I wanted it Parve. You made my Shabat! Thanks and Shabat Shalom.

  9. DaMaLiFe

    Just made this and it was pretty good. I had to use about a cup more flour since it was way too sticky to deal with during the kneading process. I also brushed it with melted butter right after I pulled it out of the oven and dusted it with sugar to give it a little sweeter taste. I think I am going to experiment with the dough more since it was pretty bland. maybe make it a bit sweeter. I would really like to be able to make it expand more and be more airy like the ones I buy from the Jewish bakery here. Theirs is so much softer and more 'airy' for lack of a better word.

  10. spoons88

    Are you sure about that quantity of dry yeast? As far as I know, 25 gr. of FRESH yeast is right for half a kilogram flour but the same quantity of the dry sort is for 2 kilograms flour, not for a mere half a kilo. The sachets I find here are instant dry yeast and they are to be added to the flour directly. Each sachet is 7 grams and enough for 500 gr. flour.... You understand my doubts about those 25 gr. mentioned in the recipe.... :(