This recipe will guide you through making a traditional Shabbat Challah, a sweet and soft braided bread that is perfect for Jewish Sabbath and holiday meals. With a golden crust and a tender inside, this homemade Challah will become a family favorite. Enjoy it sliced and topped with butter or as the base for French toast!
Ingredients
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 egg yolk
- 1 tablespoon water
- Sesame seeds (optional)
Directions
- In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes or until foamy.
- Add the vegetable oil, eggs, and salt to the yeast mixture, and mix well.
- Gradually add the flour, one cup at a time, until a soft dough forms. You may need to adjust the amount of flour slightly depending on the humidity of your kitchen.
- Transfer the dough to a floured surface and knead for about 7-10 minutes, or until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the risen dough, and divide it into three equal portions. Roll each portion into a long rope, about 16 inches in length.
- Pinch the ends of the three ropes together and braid them tightly, tucking the ends under the loaf.
- Transfer the braided loaf to a greased baking sheet and cover it with a damp cloth. Let it rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the egg yolk and water. Brush the mixture over the risen loaf.
- Sprinkle sesame seeds on top of the loaf, if desired.
- Bake the Challah for 25-30 minutes, or until golden brown and the bottom sounds hollow when tapped.
- Remove the Challah from the oven and let it cool on a wire rack before slicing and serving.
