Traditional Shabbat Challah Recipe

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

1. In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes or until foamy.
2. Add the vegetable oil, eggs, and salt to the yeast mixture, and mix well.
3. 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.
4. Transfer the dough to a floured surface and knead for about 7-10 minutes, or until the dough is smooth and elastic.
5. 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.
6. Punch down the risen dough, and divide it into three equal portions. Roll each portion into a long rope, about 16 inches in length.
7. Pinch the ends of the three ropes together and braid them tightly, tucking the ends under the loaf.
8. Transfer the braided loaf to a greased baking sheet and cover it with a damp cloth. Let it rise for another 30 minutes.
9. Preheat the oven to 375°F (190°C).
10. In a small bowl, whisk together the egg yolk and water. Brush the mixture over the risen loaf.
11. Sprinkle sesame seeds on top of the loaf, if desired.
12. Bake the Challah for 25-30 minutes, or until golden brown and the bottom sounds hollow when tapped.
13. Remove the Challah from the oven and let it cool on a wire rack before slicing and serving.

Interesting Facts