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Classic
Classic Weekly Challah
- 3 hr 30 min total
- 35 min active
- Makes 2 loaves
- Easy
- Dairy-free
- Nut-free
The everyday Shabbat loaf: soft, golden and forgiving, perfect for a first bake. Makes two loaves.
Ingredients
Hafrashat challah · 750 g flour in this batch
Customs differ. This is information, not a ruling: please ask your rabbi which custom you follow. Read the guide
Method
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Mix the flour, yeast, sugar and salt. Add the water, oil and eggs and mix until a shaggy dough forms.
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Knead for 8 to 10 minutes until smooth and elastic.
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Cover and let rise until doubled.
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Divide into two, then each into three strands. Braid and place on a lined tray.
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Cover and rest until puffy.
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Brush with beaten egg, add seeds, brush again. Bake at 175 C (350 F) until deep golden.
Notes
Cool on a rack. Freezes beautifully. This batch is under the flour amount for hafrashat challah.
Recipe credit: The challah bake kitchen
Ratings & reviews
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