Challah
Challah: braided egg bread for Shabbat
On Friday afternoons the bakeries of Jerusalem's Mahane Yehuda market and every Jewish neighbourhood from Brooklyn to Golders Green fill with plaited, shiny challah for the Shabbat table, where two loaves sit under an embroidered cloth until the blessing. The dough is enriched with eggs, oil and a little honey, so the crumb is soft, faintly sweet and pulls apart in feathery strands, and the crust bakes deep mahogany. Leftovers make wonderful French toast. Chef's tip: brush the egg glaze twice, once before rising and once just before baking, for the deep, lacquered shine.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
To glaze
Method
0/8 doneStep 1: Whisk 1 cup lukewarm water, ¼ oz instant dried yeast and 2 ⅛ oz honey in a large bowl. Beat in 2 eggs and ¼ cup vegetable oil.
Step 2: Add 1 ⅛ lb strong white bread flour and 1 ½ tsp salt and mix to a shaggy dough, then knead for 10 minutes by hand (or 6–7 minutes in a mixer) until smooth, glossy and springy. It should feel soft and slightly tacky but not stick to your hands.
10 minStep 3: Cover and leave in a warm place for 1½ hours, until doubled and a floured finger leaves a dent that springs back only slowly.
90 minStep 4: Knock back and divide into 6 equal pieces. Roll each into a rope about 40 cm long, thicker in the middle and tapered at the ends.
Step 5: Pinch the 6 ropes together at the top and braid: take the far-right rope over two, under one, over two; then the far-left over two, under one, over two. Repeat to the end and tuck both ends under. (A simple 3-strand braid works too.)
Step 6: Lift onto a lined baking tray, brush with half the ½ egg and leave uncovered for 45 minutes to 1 hour, until puffy and about 1½ times the size. Heat the oven to 350°F (fan 325°F).
50 minStep 7: Brush again with the rest of ½ egg and sprinkle with 1 tbsp sesame or poppy seeds. Bake for 30–35 minutes until deep golden brown and the base sounds hollow when tapped; if it browns too fast, lay foil over it for the last 10 minutes. Common mistake: underbaking because the crust looks dark; the egg glaze colours early, so trust the hollow sound or 194°F inside.
35 minStep 8: Cool on a rack for at least 30 minutes before tearing.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does challah take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.