Challah
חלה
The braided golden bread that crowns the Shabbat table, challah is baked every Friday in Jewish homes worldwide. The two loaves on the table commemorate the double portion of manna given to the Israelites before Shabbat in the desert. Every Jewish community has its own shape, spice, and story.
Ingredients
- •4 cups bread flour
- •2¼ tsp active dry yeast
- •1 cup warm water
- •⅓ cup olive oil
- •⅓ cup honey
- •2 eggs + 1 yolk for egg wash
- •1½ tsp salt
- •Sesame or poppy seeds to top
Instructions
- 1
Dissolve yeast in warm water with 1 tsp honey. Let foam 5 minutes.
- 2
Mix flour and salt. Add yeast mixture, oil, honey, and eggs. Knead 10 minutes until smooth and elastic.
- 3
Place in an oiled bowl, cover, and rise in a warm place for 1.5 hours until doubled.
- 4
Punch down dough. Divide into 3 equal strands per loaf. Braid tightly, pinching ends.
- 5
Place on a parchment-lined tray. Cover and rise 45 more minutes.
- 6
Brush generously with egg yolk. Sprinkle seeds.
- 7
Bake at 190°C for 25–30 minutes until deep golden. Tap the bottom — it should sound hollow.
Kosher notes
Pareve — pairs with both meat and dairy Shabbat meals.
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