Challah

4 challah
50 min

I learned to make this recipe from my friend, who regularly bakes it every Friday for Shabbat. Challah is bread baked at home, in a home oven, and it is fun to eat it with everything: hummus, tahini, yellow cheese, butter, jam and lots of other options.

A little tip: instead of applying the challah with egg and then putting sesame seeds on top, it is possible to prepare the challah, then take a little flour and sift it over the top so that it comes out a little dusty, or just put any other topping you want to make it your own!

Recipe details

  • 4  challah
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 1 kilo of flour
  • 4 tablespoons sugar (sprinkle in the middle of the pulp)
  • 1.5 tablespoons  salt (sprinkle on the sides of the pulp)
  • 1.5-3 tablespoons dried yeast (sprinkle in the middle of the pulp)
  • 2-2.5 cups lukewarm water
  • Knead the dough for 2 minutes and add 3 tablespoons of regular oil.

Instructions


Then knead for at least 10 more minutes until you get a smooth dough.
Let the dough rise for about 30/60 minutes in a closed bowl with plastic wrap on top.
Shape the dough into desired shapes and let it rise again for another half hour.
Then apply the top of the dough using an egg with a little water and put sesame/poppy seeds on top.
Preheat oven to 200 degrees C°.
Put the challahs in the oven for 20-30 minutes. A good way of telling if it is baked properly is to open the oven after about 17 minutes and lifting the challahs slightly, to check if the bottom is golden.
Important!
After baking- cover the baking tray & made challah with a towel.
If you want to keep the challah after baking, cool down until fully cooled, wrap in plastic wrap and put in the freezer.

Comments

Your comment...
Next