Challah

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

Challah is a traditional Jewish bread, often braided and served on special occasions such as Shabbat and holidays. It has a slightly sweet flavor and a soft, fluffy texture. This bread can be enjoyed plain, or used for making delicious French toast or sandwiches. Perfect for gatherings or family meals, Challah is a beloved staple that brings people together.

Ingredients

Dry yeast - 0.2 oz
Wheat Flour - 16.8 oz
Water - 2 fl oz
Chicken Egg - 4 pieces
Vegetable Oil - 2 fl oz
Salt - 1½ spoons
Honey - 3 oz

Step by Step guide

Step 1

In a large bowl, mix the yeast with 30 g of flour and add warm water until a smooth mixture forms. Let it sit uncovered for 10-30 minutes or until signs of fermentation appear and a 'cap' forms.

Step 2

In the yeast mixture, stir in 3 eggs, salt, vegetable oil, and honey until well combined. Using your hands or a wooden spoon, gradually incorporate the remaining 445 g of flour. When the dough forms a lumpy ball, transfer it to a work surface and knead until smooth, for no more than 5 minutes.

Step 3

The dough should be smooth and very dense, yet pliable enough to knead. Place the dough in a clean, warm bowl and cover it with plastic wrap. Let the dough ferment until it has at least doubled in size, approximately 2 hours, depending on the kitchen temperature.

Step 4

Line a baking sheet with parchment paper. Divide the dough into 6 pieces and roll each piece into a log. Braid the dough or shape it as desired, then transfer it to the prepared baking sheet and cover it tightly with plastic wrap. Let it rise until it triples in volume, approximately 2 hours.

Step 5

30 minutes before baking, place a rack in the upper third of the oven. Remove all other baking sheets and racks from the oven. Preheat the oven to 160°C (320°F). Lightly beat the remaining egg with a pinch of salt. When the bread has tripled in size and does not spring back when pressed with a finger but remains elastic, brush it with the egg. Bake the large challah (680 g) for 35-45 minutes, until it is beautifully golden brown.

Step 6

After 20 minutes of baking, rotate the baking tray 180 degrees to ensure even browning; if the large challah is browning too quickly, cover it with foil. Once the bread is done, transfer it from the oven to a wire rack and allow it to cool.