Top quality bakery challah

Top quality bakery challah


4 people made this

About this recipe: Challah is a traditional Jewish bread recognised by the beautiful plaiting of the dough. Serve warm or allow to cool before enjoying.

Serves: 10 

  • 1/2 tablespoon salt
  • 420g strong white bread flour
  • 50g white sugar (caster sugar is best)
  • 235ml warm water
  • 1 tablespoon dried active yeast
  • 60ml vegetable oil
  • 2 eggs

Prep:25min  ›  Cook:15min  ›  Extra time:2hr proofing  ›  Ready in:2hr40min 

  1. Sift the salt, flour and sugar into a large mixing bowl. In a separate bowl add the warm water and sprinkle the yeast on top. Let sit for 5 minutes till froth/foam forms.
  2. Pour yeast mix into the flour/salt/sugar mix and then add the oil and 1 of the eggs in. Mix all together, best to mix by hand. When all combined move dough to a flat surface and knead well for 5 to 10 minutes.
  3. Let dough sit for 5 minutes and then knead for another 1 minute (letting the dough rest for the 5 minutes makes the dough more elastic). Cover dough with plastic bag and let rise for an hour or until doubled in size.
  4. Punch dough to let all the air bubbles out of the risen dough and divide into 8 pieces. Roll out each piece and roll Into a log/sausage shape. Take 3 logs/sausages and braid into challah shape. Repeat with rest of logs/sausages.
  5. Place challahs on a baking tray lined up with baking parchment (silver foil works too if you grease it). Crack the other egg in a cup/small bowl and beat it then brush evenly on all challahs (at this point you can sprinkle sesame seeds or a topping of your choice). Let rise for another hour or till double in size.
  6. Preheat the oven to 200 C / Gas 6.
  7. Fill a deep oven safe dish with water and place at bottom of the oven (this will bake your challa evenly).
  8. Bake for 10 to 15 minutes or until golden brown (I like to knock on them when it sounds hollow you know its ready). Remove from the oven and let challahs cool for 5 minutes then move to a cooling rack to cool completely.

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- Rated on - 29 Mar 2016

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