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+ servings
5 from 1 vote

Jewish Bread Challah

Typical white braided bread of Shabbat, or Jewish Saturday, also consumed during the holidays. Soft and tasty, perfect with sweet and savory accompaniments.
Servings 1 loaf
Prep Time 25 mins
Cook Time 25 mins
Leavening 2 hrs 30 mins
Total Time 3 hrs 20 mins

Ingredients

  • 600 g All Purpose Flour
  • 175 ml Water
  • 50 g Honey
  • 2 - 3 Eggs
  • 25 g Butter soft
  • 12 g Fresh Yeast
  • 10 g Salt
  • 1 Yolk
  • 1 tbs Milk
  • to taste White Sesame Seeds or Poppy Seed

Instructions

Dough and First Rising

  • Dissolve the yeast in the water.
    175 ml Water, 12 g Fresh Yeast
  • In a bowl, put the flour, honey, whole eggs and yeast dissolved in the water.
    600 g All Purpose Flour, 50 g Honey, 2 - 3 Eggs
  • Start kneading, when you see the dough almost ready add the soft butter and salt.
    25 g Butter, 10 g Salt
  • Knead until you get a soft and smooth dough. Cover it with a damp cloth and let it rise at room temperature for 1 hour.

Folds and Second Rising

  • After 1 hour, deflate the dough by crushing it, without re-kneading it.
  • With a rolling pin, roll it out to get a more or less rectangular shape, without making it too fine.
  • Now make a 3 fold: bring one side of the dough towards the center of the pastry and then do the same with the other side.
  • Roll it out with a rolling pin and repeat this for 5 or 6 times. At the end of the last fold, form a ball with the ball, cover it with a damp cloth and let it rise for 30 minutes.

Braiding and Third Rising

  • Cut the dough into three equal parts, form three long loaves of dough and place them on a baking sheet with parchment paper and let them rest for 10 minutes.
  • Pinch the three ends of the loaves together and twist them gently. When you have finished weaving, fix the ends of the loaves.
  • Cover with the plastic wrap and let it rise for 1 hour.

Baking

  • Heat the oven to 180 °C (356 °F).
  • Mix the milk with the egg yolk and brush the loaf of bread, sprinkle with the seeds of your choice and bake for 25 - 30 minutes.
    1 Yolk, 1 tbs Milk, to taste White Sesame Seeds
Chef: Taira by R.J.
Calories: 2712kcal
Course: Bread and Leavened, Breakfast
Cuisine: Israeli, Jewish, Palestinian
Keyword: Baking
Difficulty: Easy
Temperature: 180 °C/356 °F

Nutrition

Serving: 982g | Calories: 2712kcal | Carbohydrates: 505g | Protein: 81g | Fat: 37.5g | Sugar: 43g

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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