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Challah

(Hebrew: חלה) Challah is a special Jewish braided bread eaten on Sabbath and holidays.

(Makes 2 large loaves)
Ingredients

Transient

11/4 cups lukewarm water
2 packets of dry yeast
1 teaspoons sugar
2 eggs
1/2 cup of Honey, Agave or Sugar
1 teaspoons salt
1 1/4 cups water
1/2 cup Mazola oil
2.5 Pounds bread flour. (White and or Whole)
Glaze:  1 egg beaten with Honey or Agave
Poppy seeds or sesame seeds.

Instructions
Preheat the oven to 325 degree

1. In a small bowl, mix the first three ingredients (warm water, yeast and sugar) to dissolve the yeast set aside.
2. Mix the next four ingredients in a large bowl (eggs, sugar, salt and water) combine with yeast mixture. Add oil and flour gradually, mix until the dough pulls away from the sides of the bowl.
3. Move the dough to a floured surface and knead for 10 minutes, until dough is soft and flexible, (if dough is too moist, add a little flour.) Oil a large bowl, put the dough in the bowl and cover with cloth, place it in a warm place and let it rise about one hour, Punch down the dough and let it rise again until it’s double in bulk, about one hour.
4. Separate a small portion of dough known a “Challah” from the whole dough.

Recite the blessing: Baruch ata Adonoy, Eloheinu melech ha olam, asher kidishanu bemitzvo'tav, vitzivanu lehafrish challah min ha-issa.

Blessed are You God, King of the Universe, Who made us holy with His commandments, and commanded us to separate challah from the dough.

5. Divide the dough in half (to make 2 big Challahs)
To braid, cut each half into 3 or 4 parts, Roll out each part to form a long rope. Braid the ropes and place on a greased baking sheet. Repeat with the other half of the dough.

6. Beat the remaining egg with honey and a bit of water and brush the egg wash onto the Challah, sprinkle with poppy seeds of sesame seeds Bake for 30-40 minutes until golden brown.

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Transient