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!
- 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.
- 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.
- 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.