Breads
Braided Challah
Ingredients
- - 1 kg (8 cups) strong white bread flour
- - 2 1/4 tsp instant yeast (1 packet)
- - 1/2 cup granulated sugar
- - 2 tsp salt
- - 4 large eggs, plus 1 for egg wash
- - 1/2 cup vegetable oil
- - 1 1/2 cups warm water
- - Poppy or sesame seeds, to finish (optional)
Method
- In a large bowl or stand mixer, combine the flour, yeast, sugar and salt.
- Add the eggs, oil and warm water, and mix (or knead with a dough hook) for 8-10 minutes until you have a smooth, elastic dough.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5-2 hours, until doubled in size.
- Punch down the dough and divide into 6 equal pieces (for two 3-strand loaves) or as needed for your preferred braid.
- Roll each piece into a long rope and braid into loaves. Place on a lined baking sheet, cover loosely, and let rise for a further 45-60 minutes.
- Preheat the oven to 180C (350F). Brush the loaves generously with beaten egg and sprinkle with seeds, if using.
- Bake for 28-32 minutes, until deep golden brown and the loaves sound hollow when tapped on the base.
Native Name: Challah
Dietary Tags: Pareve, Kosher (Pareve)
Cultural Background: Challah, the glossy braided egg bread blessed and shared at the start of every Shabbat meal, is one of the most universally recognised symbols of Jewish home life. Traditionally two loaves are placed on the table to recall the double portion of manna gathered before the Sabbath in the biblical account of the Israelites' journey through the desert.
Tips: A second egg wash applied halfway through rising (before the final proof) gives an especially glossy, deep-gold crust once baked.
Variations: Round challah, braided into a spiral shape, is traditional for Rosh Hashanah to symbolise the cycle of the year. A sweeter honey challah is also common for the High Holidays.
Storage: Keeps well-wrapped at room temperature for up to 3 days, or frozen (sliced or whole) for up to 3 months.
Reheating: Warm in a 150C (300F) oven for 8-10 minutes wrapped in foil to refresh a day-old loaf.
Nutrition: Approx. 320 kcal, 9 g protein, 9 g fat, 51 g carbohydrate per serving (1 generous slice).
FAQs:
Q: Why do we use two loaves of challah on Shabbat?
A: The custom recalls the double portion of manna gathered by the Israelites on Fridays in the desert, so none would need to be gathered on the Sabbath itself.
Q: Can challah dough be made ahead and frozen?
A: Yes – the shaped, unbaked braided dough can be frozen; thaw in the fridge overnight and allow to complete its final rise before baking.
Q: Is challah dairy or pareve?
A: Traditional challah made with oil (not butter) and no milk is pareve, allowing it to be served at both meat and dairy meals.