How to Make Challah

This wonderfully rich Jewish yeast bread resembles brioche, but tastes a bit sweeter. Traditionally served with the ceremonial meals of Shabbat and holidays in Judaism, challah is a delicious treat that pairs nicely with butter and other spreads, and is also very versatile for use in other recipes like French toast, sandwiches, etc.

Ingredients

500 grams or 17 ounces flour, plus extra for dusting
40 grams or 1.4 ounces sugar
1 tablespoon honey
1 egg
1 packet instant yeast
200mL/6.7 fl oz lukewarm water
25 grams or 0.88 ounce butter, room temperature
2 teaspoons salt
1 egg beaten with 1 tablespoon of milk
1 tablespoon poppy seeds or sesame seeds (optional)
1 cup raisins (optional)

Food Information

Servings
- 6-8 people
Preparation Time
- 3 hours
Cook Time
- 30 minutes
It is not safe to double, triple, or quadruple this recipe. Doing so will probably result in a less than satisfactory challah. If you need more, make two separate batches in two separate bowls.

Steps

1
To the mixing bowl add the flour, sugar, salt, honey, yeast, butter, egg, water, and, optionally, raisins.
2
Mix it together, first with the spoon and then with your hands. Use a damp towel under the bowl to prevent it from moving.
3
Continue to knead the dough using the heel of your hand for about 7 minutes. If you like, you can remove it from the bowl to knead on a table.
4
The dough will change its texture, becoming smooth and shiny with a medium-soft consistency. After this occurs, form it into a ball and put it back into the bowl.
5
Cover the bowl with a plastic bag (black bags work best) and allow the dough to rise for 1½ to 2 hours or until the dough has doubled in size.
6
Once the dough is ready, "punch" the air out while it is still in the bowl.
7
Carefully collect the dough, separating it from the sides of the bowl.
8
Sprinkle your work space with a little flour before working more with the dough.
9
Shape the dough into one log and let it rest for a minute or two.
10
Cut it into six even portions using the knife.
11
Take one portion of the dough and roll it into one long, snake-like log, starting at the middle and working outwards.
12
Repeat with all six portions.
13
Lay three of the logs beside each other and join them together at one end.
14
Take one of the outside logs and carefully twist it, placing it into the middle. Take the other outside strand and place that one into the middle, making a braided knot. Make sure it is tight but not tight enough to stretch the dough.
15
Continue this braiding motion until you reach the end of the logs.
16
Trim each of the ends and place it onto the baking tray.
17
Repeat with the remaining three logs until you have second Challah loaf. Place this one next to the other on the baking tray.
18
Cover the dough in a plastic bag and allow it to rise until it doubles in size, or about 30 minutes.
19
Set the oven to 350°F (180ºC/gas mark 4).
20
Using the brush, coat the surface of the Challah with the egg wash and sprinkle them with the sesame seeds.
21
Place the Challah in the oven and bake for 20-30 minutes.
22
Remove from the oven when deep golden brown.
23
Slice and serve.

Community Q&A

Question

Isn't real challah non-dairy?

Community Answer

Yes. Traditionally, it is made with eggs, water, yeast, all-purpose flour, sugar, and oil. This is a modified recipe, but traditional recipes can also be found online.
Question

Can I add dried cranberries instead of raisins?

Community Answer

Yes, the tangy zing of a craisins would be a good addition to this recipe. It's a 1:1 conversion if you choose to do so.