Challah of two bundles
8 servings
180 minutes
Challah is a traditional Jewish bread made from two strands that symbolizes connection and unity. Its roots go back centuries, and its braided shape reflects spiritual interconnectedness and harmony. With butter, egg yolks, and a hint of sugar, challah achieves a tender texture, lightness, and a golden crust. The rich flavor unfolds with subtle notes of sweetness and softness, while the sesame topping adds an aromatic crunch. This baked good is perfect for Shabbat meals but also pairs wonderfully with honey, jam, or simply butter. It can be used as a base for sandwiches or served with soup, enjoying the warmth and coziness of traditional cuisine.
1
Prepare the dough and let it sit for 50-60 minutes. During this time, it will rise well. Use more or less water than the 175 g in the recipe; I used 200 g to prevent the bread from cracking during baking.
- Milk: 200 ml
2
Beat the butter and fat with sugar until smooth, then mix in salt and egg yolks. I left 0.5 yolk for greasing the bread before putting it in the oven. Add the resulting mixture to the dough and mix as thoroughly as possible.
- Butter: 30 g
- Fat: 20 g
- Sugar: 50 g
- Salt: 5 g
- Egg yolk: 4 pieces
3
Add flour and quickly (a few minutes is enough) knead a pliable, completely non-sticky, soft, and flexible dough.
- Wheat flour: 300 g
4
Fermentation time is 50–70 minutes; during this time, the dough will increase by 2–2.5 times and become fluffier, which you will definitely feel when you place it on the table for shaping. But there may be a problem with this.
5
The dough will contain a lot of carbon dioxide, filled with large bubbles that need to be knocked out as much as possible and carefully rolled into a ball. After that, it simply needs a short rest — ten minutes is enough.
6
Then divide the dough into two parts, carefully release the bubbles, roll two strands and braid them. Leave for 60–80 minutes to rise. I was in a hurry and only let it rise for an hour; another 15–20 minutes would have helped.
7
Mix the remaining 0.5 yolk with a teaspoon of milk and brush the challah. Sprinkle with sesame and place in the oven. The recipe suggests pricking the loaf with a skewer — I didn't prick it. Bake at 210 degrees for 10 minutes, then reduce the heat and continue baking at 180 degrees until done.
- Egg yolk: 4 pieces
- Milk: 200 ml