Written by Michaela

In Biblical times, challah bread was served with the Friday evening meal that marked the beginning of the Sabbath. In current times, it is typically made for special occasions and major Jewish holidays (except Passover). Usually a small portion of the dough is set aside and burned in symbolic memory of Old Testament sacrifice (Numbers 15:18-21).

WHAT YOU’LL NEED:

Ingredients:

1 package (2 ¼ tsp) active dry yeast
¼ cup warm water (105°-115°F) (41°-46°C)
½ cup lukewarm water (slightly warmer then room temperature)
1 tbsp sugar
1 tsp salt
1 tbsp butter (softened)
1 egg
2 ½ – 2 ¾ cups flour

Tools:

1 large bowl
1 medium bowl (greased with butter)
whisk
mixing spoon
baking stone (if you don’t have a baking stone you can use a baking sheet lined with parchment paper)

WHAT TO DO:

In a large bowl sprinkle yeast over warm water and let dissolve (about 10 minutes).
Add lukewarm water, sugar, salt, butter, egg, and 1 ¼ cups flour. Whisk until smooth (it should look like pancake batter).
With a mixing spoon, mix in remaining flour (½ cup at a time) until dough is easy enough to handle (amount of flour may vary).
Turn dough onto lightly floured surface and knead until smooth and elastic (about 5 minutes).
Round up dough and put in greased bowl. Flip dough over so that the greased side is facing up. Cover with towel and let rise in a warm place until doubled (1 ½ – 2 hours).
*note: If it’s warm enough, place outside in the sun. Be sure to keep an eye on it so that no little animal friends take a bite!*
Once dough has doubled, punch it down and separate into three balls of equal size.
Roll each ball into a strand, about 14 inches long. Place strands close to each other on baking stone and pinch top ends together, tucking under.
Braid strands gently and loosely to avoid stretching. Pinch bottom ends together and tuck under the braid.
Brush the braid with soft butter and let rise again until doubled (about 45 minutes).
*note: I recommend letting it rise in the warmest room of your house, not outside.*
Bake at 375°F (190°C) for 12 minutes. Brush with cold water (you can use egg wash instead, but I think it tastes better with water). Bake for 13 more minutes.

תהנה
(enjoy)

Print Recipe

Traditional Challah | Jewish Bread Recipe

Course: Side Dish

Cuisine: Middle Eastern

Author: Michaela - Little Faith Blog

Ingredients

2 ¼ tsp active dry yeast (1 package)
¼ cup warm water (105°-115°F) (41°-46°C)
½ cup lukewarm water (slightly warmer than room temperature)
1 tbsp sugar
1 tsp salt
1 tbsp butter (softened)
1 egg
2 ½ - 2 ¾ cups flour

Tools:

1 large bowl
1 medium bowl
whisk
mixing spoon
baking stone (if you don’t have a baking stone you can use a baking sheet lined with parchment paper)

Instructions

In a large bowl sprinkle yeast over warm water and let dissolve (about 10 minutes).
Add lukewarm water, sugar, salt, butter, egg, and 1 ¼ cups flour. Whisk until smooth (it should look like pancake batter).
With a mixing spoon, mix in remaining flour (½ cup at a time) until dough is easy enough to handle (amount of flour may vary).
Turn dough onto lightly floured surface and knead until smooth and elastic (about 5 minutes).
Round up dough and put in greased bowl. Flip dough over so that the greased side is facing up. Cover with towel and let rise in a warm place until doubled (1 ½ - 2 hours).
*note: If it’s warm enough, place outside in the sun. Be sure to keep an eye on it so that no little animal friends take a bite!*
Once dough has doubled, punch it down and separate into three balls of equal size.
Roll each ball into a strand, about 14 inches long. Place strands close to each other on baking stone and pinch top ends together, tucking under.
Braid strands gently and loosely to avoid stretching. Pinch bottom ends together and tuck under the braid.
Brush the braid with soft butter and let rise again until doubled (about 45 minutes).
*note: I recommend letting it rise in the warmest room of your house, not outside.*
Bake at 375°F (190°C) for 12 minutes. Brush with cold water (you can use egg wash instead, but I think it tastes better with water). Bake for 13 more minutes.