Traditional Jewish holiday bread (challah)
8 servings
270 minutes
Challah is a traditional Jewish festive bread filled with symbolism and history. This airy, slightly sweet bread with a soft, tender crumb has long been prepared for Sabbath and holidays, braided into elegant shapes. Its golden crust, brushed with egg, gives an appetizing shine and a light crispy texture. Challah pairs perfectly with honey, butter, and other treats, while its softness makes it indispensable for meals. The secret to its impeccable taste lies in the proper fermentation of the dough that allows the yeast aroma to develop and gives the bread an airy texture. Making challah is not just baking; it's a true ritual that connects generations and passes on the warmth of family traditions.
1
For the sponge (from the total mass of ingredients), mix yeast, a tablespoon of sugar, and 100 ml of warm water in a bowl, and leave for 15-20 minutes in a warm place covered with film.
- Dry yeast: 11 g
- Sugar: 90 g
- Water: 250 ml
2
In another bowl, first beat the egg (the second egg will be needed for greasing at the very end) and add all remaining ingredients except for the flour.
- Chicken egg: 2 pieces
- Salt: 10 g
- Sugar: 90 g
- Vanilla sugar: 8 g
- Vegetable oil: 5 tablespoon
- Water: 250 ml
3
Add the prepared starter to the other ingredients, mix again with a whisk and gradually incorporate the flour. Knead the dough first with a whisk and then by hand for 7-10 minutes until it becomes elastic but soft. Grease a bowl with vegetable oil and place the dough in it. Cover with plastic wrap and a towel, and leave for an hour.
- Wheat flour: 500 g
- Vegetable oil: 5 tablespoon
4
Knead the dough again after an hour and let it rest for another hour.
5
Take the dough, divide it into two parts (for two halas), and from each part form an arbitrary number of balls (from 4 to 6) while kneading a bit more. Leave the balls covered with film for 10 minutes.
6
Take the balls and roll them between your palms into sausages of equal length. If they don't roll well, you can moisten your hands with water, then continue rolling on a floured work surface. Braid them and let them rest under plastic wrap for another 30 minutes.
- Wheat flour: 500 g
7
Preheat the oven to 150 degrees. Brush the challahs with egg and place them in the oven for an hour. Do not open the oven before time to prevent the dough from collapsing.
- Chicken egg: 2 pieces