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–+ servings
Traditional Challah Bread on a white cloth with flowers behind

Traditional Challah Bread

Author Rachel
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 3 hours
Yield 1 loaf
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Description

There is nothing like the smell of fresh-baked Challah in the house.
Kosher, Pareve

Equipment

Ingredients

The dough:

  • 3 and 1/2 cups (500g) all-purpose flour I strongly recommend sifting the flour; it will result in a more delicate dough with a more significant volume.
  • 1/4 cup (50g) granulated sugar
  • 1 Tablespoon (10g) active dry yeast
  • 1 large egg at room temperature
  • 1/4 cup (60ml) canola oil plus a little more for greasing
  • 1 to 1 and 1/4 cups (240- 300ml) lukewarm water you want the water warm. Not hot. Not cold. Not freezing. Just warm.
  • 1/2 teaspoon salt

For the topping:

  • 1 any size egg
  • 1 Tablespoon (15ml) water
  • A handful of sesame seeds

Instructions

  • In the bowl of a standing mixer with a dough hook, put flour, sugar and yeast (or in a large mixing bowl if kneading by hand) and mix on a low speed for about a minute.
  • Add egg and oil, and mix for one minute.
  • Slowly add water and mix to form the dough .*Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and gradually add enough until the dough is soft but not sticky.
  • Add the salt and knead for 12-15 minutes (It helps the gluten form and the dough to be elastic with better structure). Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
  • Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough.
  • Grease the dough with a little bit of oil, cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm).
  • Separate the dough into 3 equal pieces.
  • Roll each piece of dough into a long rope.
  • Gather the ropes and squeeze them together at the very top. Braid the ropes together like braiding hair and squeeze the ends together when complete.
  • Line a baking sheet with parchment paper and place the Challah on it.
  • Place the pan somewhere warm, cover with a towel, and let it rise until puffed, about an hour.
  • Heat the oven to 400°F/200°C. When ready to bake, whisk the egg with a tablespoon of water and brush it all over the Challah.
  • Sprinkle on sesame seeds.
  • Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. The Challah is done when it is a rich golden brown. For precise assessment of their doneness, use an instant-read thermometer to measure their internal temperature- it should be around 190°F/90°C when done. Remove the pan from the oven.
  • Cool challah in the pan for at least 10 minutes before transferring to a cooling rack until ready to slice and serve.

Notes

  • Weigh all your ingredients and get everything in order so you can follow the recipe exactly.
  • Mixing the dough: Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
  • Water: Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that the flour will absorb more liquid on different days. So, start with half a cup of water and add as needed gradually. The dough should be very soft but not sticky. Dough lacking in liquid will be stiffer and less comfortable to work with.
  • The first rise: About an hour and a half or until the dough doubles. But that figure can also change radically, especially if it’s particularly cold weather, which will then require a few hours for the dough to increase in size. In summer, it can be much shorter.
  • Shaping: It is essential to braid the loaf slightly loosely so the dough can rise.
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