Is there any food that reflects the beauty of Judaism more than a freshly baked challah? Jews and non-Jews alike love the flavor and shape of this delicious eggy bread. But challah is so much more than just bread. The tradition of challah is a very spiritual one; for observant Jews, it is a way to directly connect with the spiritual energy of God. In fact, baking challah is considered an important blessing in the Jewish home.
Today, the word challah is used to describe the beautiful loaf of braided bread that appears on Shabbat tables all over the world. In ancient times, challah referred to a small bit of dough that was set aside for the Temple priests as an offering to God:
Of the first of your dough you shall present a loaf as a contribution; like a contribution from the threshing floor, so shall you present it.
Numbers 15:20
Traditionally, challah is served on Shabbat and holidays. I like to think of challah as a “special occasion” bread because of the time and effort that goes into making it. You can certainly make challah any day of the year, but in my home the process is reserved for Shabbat and the major Jewish holidays (except for Passover, of course, when leavened bread is not allowed). The smell of freshly baked challah ushers in our weekly Shabbat celebration and puts everybody in a mood of gratitude. As blog reader Rabbi Gershon Steinberg-Caudill put it—“I love it when I finish making my Shabbat Challah. It smells like Shabbat!”
The ritual associated with separating and blessing the challah is a somewhat complex process, dependent on the size of challah you are baking and your level of observance. Customs vary according to Halachic opinion; Ashkenazi and Sephardic traditions approach the blessing differently. If you are interested in learning more about the process of separating challah, there are many guides available online… or ask a trusted rabbi!
For me, baking challah is like a meditation. Kneading and rising, kneading again, shaping, braiding and baking— it all takes a lot more time than baking brownies from an instant mix. Smelling the bread baking, then seeing your gloriously braided challah on the dinner table, really makes it all worthwhile. I hope this blog inspires you to try it yourself!
The following recipe is my favorite way to make challah, developed after many attempts to create a “foolproof” challah recipe. It’s a rich, moist, eggy challah sweetened with honey. The multiple risings create a beautiful texture, and the egg wash results in a gorgeous golden crust. Feel free to sprinkle your challah with any of the toppings suggested in the recipe. You also can add raisins or chocolate chips to the dough (adding real chocolate will make it a dairy recipe). No matter which way you choose to make it, challah is a delicious way to celebrate Shabbat, or any other holiday.
If you’ve never made challah before, remember to be patient. Baking challah is a simple process, but it does take time and effort. You may need to try it a few times to get a “feel” for the dough. If you follow my instructions exactly, you should be fine— I’ve tried to describe each step very carefully and specifically. Comment me if you have any questions.
For instructions on how to braid your challah, click the following link:
Challah Part 2: How to Braid Challah.
Good luck! 🙂
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Challah
Ingredients
Dough Ingredients
- 1 1/2 cups lukewarm water, divided
- 1 packet active dry yeast (1 packet is equivalent to 2 1/4 tsp or .25 ounce active dry yeast) - you may substitute 1 3/4 teaspoons of instant yeast or .6 ounce compressed fresh yeast (1 small cake)
- 1 teaspoon sugar
- 1 large egg
- 3 large egg yolks
- 1/3 cup honey
- 2 tbsp avocado oil (I prefer avocado oil for flavor and health reasons - you may substitute sunflower oil or canola oil)
- 2 teaspoons salt
- 4 1/2-6 cups all purpose flour - PLEASE NOTE - if you are using the metric conversion tool on this recipe, the flour is not updating correctly. The correct metric measurements for flour are 562.5 to 750 grams (do not change the recipe serving sizes or it will not work)
Egg Wash Ingredients
- 1 large egg
- 1 tablespoon cold water
- 1/2 teaspoon salt
Optional Ingredients
- Raisins, chocolate chips (1 ½ cups of either)
Optional Toppings
- Sesame seeds, poppy seeds, kosher salt
NOTES
Instructions
- Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast! This step Is called "proofing" the yeast - if you're using instant yeast you can skip this step and simply add the yeast to your dry ingredients. If you're using fresh yeast (or compressed or cake yeast), simply stir it into the lukewarm water to dissolve, then add the remaining wet ingredients - no need to wait for proofing.
- Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, oil, and salt. Use a whisk to thoroughly blend the ingredients together.
- Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” If you plan to add raisins or chocolate chips to the challah, incorporate into the dough as you knead.
- Place a saucepan full of water on the stove to boil.Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.
- Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. This may take longer depending on a number of things, including weather conditions... be patient! It's important to let the dough rise for best results.
- Take the dough bowl out and punch it down several times to remove air pockets.
- Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.
- Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky.
- Now your dough is ready to braid. If you plan to separate and bless the challah, do it prior to braiding. Click here to learn how to braid challah.After you’ve braided your challah, place it on a cookie sheet lined with parchment paper (this will catch any spills from your egg wash and keep your challah from sticking to the cookie sheet).Note: I usually only put a single challah braid on a cookie sheet, since they tend to expand a lot when baking.
- Prepare your egg wash by beating the egg, salt and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. If you're adding sesame seeds or some other topping, sprinkle it on the damp dough now - the egg wash helps it stick. Reserve the leftover egg wash.
- Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven.
- After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front.
- The challah will need to bake for about 20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time.Take the challah out of the oven. At this point your house should smell delicious. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, it’s done. Let challah cool on the baking sheet or a wire cooling rack before serving.
Leza Dieli says
I made it yesterday for Thanksgiving and this was relatively easy and came out ok – the taste was amazing, so much better than store bought, but a bit more dense than I was going for. My dough was a bit tough so I think I added to much flour while mixing thinking it was too sticky. I will definitely try this again and update!
Tori Avey says
Hi Leza! The dense texture usually comes from either too much flour, like you mentioned, or from not letting it fully rise. Sometimes the rise will take longer depending on weather and humidity, so you’re really looking for the expanded size. Also for the braid rise, you want it risen so much that when you poke the dough, the indentation stays instead of bouncing back.
Cynthia Handler says
If I want to make only one challah at a time can I freeze the other half of the dough for another time?
Jason Vinton says
I freeze half of it all the time! If nothing else, with our busy life, I’ve got that in reserve if I can’t make it the next week.
K Bakker says
I simply love making bread….the smell of the yeast, the kneading, letting the dough rise, etc. Bread making is a process and that’s what appeals to me…besides the taste, that is. I love me some fresh baked bread!!
I came across this recipe several years ago and it’s my go to bread recipe when I’m in the baking mood. It’s a tasty bread and the braiding…well, braiding just adds another fun layer to the process.
I’m not of the Jewish faith but I really enjoy reading the history of all your recipes. Thanks for sharing all the goodness!!
Theresa says
Hello Tori,
Thank you so much for another great recipe! I love your food. I really appreciate that the recipes work. Don’t stop doing what you do. God bless.
Tori Avey says
Thanks Theresa! 🙂
Sam C. says
Loved making this! I used all purpose flour the first time. It worked pretty well. Should I use bread flour? If so, how would that affect the recipe?
Tori Avey says
All purpose is what I use.
Liz Larsen says
I made this today and it turned out perfectly, thank you so much! I followed your braiding techniques and did the six/strand braid, it’s so beautiful and impressive looking!
Anna says
This recipe looks great! Question: can you bake the bread and then freeze it?
Mick Gurley says
This is some amazing bread. That hint of sweetness is Heavenly. No prayer before braiding. Still good.? I’d love to post a pic here of it, but it doesn’t seem possible. Thank you!
Wanona A Apling says
Do you have a recipe for unleavened bread?
Nicole says
This recipe is good! It’s still in the oven but I can tell it’s a keeper. The only critique is that you mentioned breaking the dough into two separate challah’s at the END. It’s already braided and bulging over my cookie sheet, egg wash and all. highly recommend mentioning that making two challah’s is your standard. Plus, I kinda wish I kept some of this for myself!
Tori Avey says
That is a good point. I will move that note up a bit. Enjoy the challah!
jonathan foux says
yummmm my challah looks delicious im only 8 years old and i made my own challah today i made it all by my self
but my mom put in the stove
Tori Avey says
Congratulations Jonathan!
Mary Ann says
So much better than the one I made from King Arthur last week which was dry and hard, this one rose so good and it tastes amazing. This is a winner for sure, Thank you
Linda Hollins says
Perfect! I have not made challah in years. Every recipe I tried was always off. My challah was always heavy and flat and not tasty. I still can’t get my dough strips right and my braiding is lopsided, but… This recipe was it, the One I have been looking for. Thought I was going to cry! Excellent recipe and only one thing, I did use the bread machine to knead, to help me along.
Tori Avey says
Really happy you liked it!
Wendy says
This sounds great and I am hoping to make this this weekend BUT what would the timing be if I am making the 24 rolls please? Thank you. 🙂
Lara says
Can I make the dough in the morning and go out for the day and knead again late afternoon?
Tori Avey says
Yes, if you let it rise in the refrigerator.
Helen says
I have used a recipe in the past that gave directions for starting the process in a bread machine, and it instructs that the ingredients must be halved when using the bread machine. The amounts in your recipe are similar to the other, except yours calls for less flour (it called for 7-8 cups). Do you know if it would still need to be halved?
Tori Avey says
I don’t use a bread machine so I’m not sure. Sorry I can’t be of more help!
Kasia Bueno says
I have not made Challah yet, but I am familiar with bread machines. Your bread machine has a limited capacity, typically either 3 or 4 cups of flour at a time. If your machine is for a 1 1/2 pound loaf, I would half the recipe. If your machine is for a 2 pound loaf then it can take up to 4 cups of flour and since you are only using the dough cycle, you should be oj using the recipe as is. Hope this helps!
barbara says
I start my challah in my zojirushi bread machine. It’s not this recipe, but it uses 4 cups of flour and I have had no problem. The zoji is pretty large, though.
I will definitely try this recipe and see how it goes.
jordan says
any chance it’s possible to make the dough the night before baking? if so, how best to store?
Thanks!
Ellen Bernstein says
Help! Can I substitute SAF instant yeast for the packet dry yeast? If so, how much SAF for the 1 packet active dry yeast?
Thanks
Tori Avey says
Yes, but rise times may drop by about half. If you’re doing a refrigerated rise it’s best to use active dry. You won’t need to proof the instant yeast. You’ll only need about 80% the amount of instant yeast subbed for active dry.
Anna says
Hi! How much SAF did you add?
kbob says
How would you adapt this for baking in a steam oven? Or would that be inappropriate for this? (I’ve been using a built-in steam oven for artisanal boules (a la Sullivan Street no-knead technique) with great success. The oven doesn’t really read out the temperature, but I think it’s around 400-450ºF; steam is great!)
Jill Walsey says
Loved this recipe …made with my 3 year old granddaughter. So much fun.
Later made French toast with it…Yum!!!!
Mike Lieberman says
I have seen other recipes that but yours made the most sense. I did use ‘bread flour’ (you didn’t specify). I used less water and added the egg whites is two eggs. Here in the Philippines I find that the water to flour proportions in most recipes don’t work here. By making that adjustment I didn’t need to add a lot more flour. But with the exception of those things, I joyfully followed your recipe and the result was fantastic.