Challah

Name: Challah
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 large loaves
Ingredients: 8 cups all-purpose flour; 2½ tablespoons active dry yeast; 4 tablespoons sugar; 5 tablespoons sunflower oil; 1 tablespoon golden sesame seeds; 2 teaspoons salt; 2 eggs + 1 egg white; 2 cups warm water; 2 teaspoons water; 2 egg yolks; white sesame

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5.0

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Excellent

Prep Time
45 mins
Cook Time
45 mins
Rest Time
1 hr 30 mins
Total Time
1 hr 25 mins
Servings
4 large loaves
Course
Bread
Cuisine
German, Israeli

Challah

Jennifer Becker

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Challah is a traditional Jewish bread, close to a brioche, that is often braided. It is prepared for Shabbath and Jewish holidays.

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Ingredients

Servings

8 cups all-purpose flour , sifted
2½ tablespoons active dry yeast
4 tablespoons sugar (+ 2 tablespoons for a sweeter taste)
5 tablespoons sunflower oil
1 tablespoon golden sesame seeds
2 teaspoons salt
2 eggs + 1 egg white , beaten
2 cups warm water (more or less depending on the flour used)

For the top

2 teaspoons water
2 egg yolks
white sesame (and/or poppy seeds)

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Instructions

Mix all the ingredients in the large bowl of a stand mixer, except the water and salt. Stir in water slowly while kneading.
Add salt and knead the dough for 10 minutes by hand or 5 minutes with a stand-in mixer. The dough should be soft and slightly sticky.
Place dough in a large airtight container or a container covered with a clean cloth. Let rise in a warm, area, draft-free area for 60 to 90 minutes, until double in size.
Place the dough on a work surface and divide into several pieces that will be used as strands.
Flatten each piece of dough with a rolling pin to degas the dough and form strands.
Form braided breads. For medium size breads, each strand must weigh about 3 oz (80 g). For large loaves, each strand will weigh 4 oz (120 g).
Place each challah on a baking sheet lined with parchment paper, spacing them 2 to 3 inches (5-8 cm) apart, to give them room to rise a second time, as well as during baking.
Cover the loaves with a clean cloth and let them rise again for about 30 minutes in a dry and draft-free place.
Preheat oven to 350 F / 180 C.
In a small bowl, combine water and egg yolks. Beat well. Brush this mixture on each challah. Sprinkle sesame and / or poppy seeds.
Bake for roughly 20 minutes or until the loaves are golden brown.