Hala
6 servings
360 minutes
Challah is a traditional Jewish bread, symbolizing family warmth and spirituality. Its roots go back to ancient times when this airy, slightly sweet bread was an integral part of the Shabbat meal. The soft and fluffy texture of challah is achieved through careful fermentation of the dough, while honey adds a subtle sweetness. Braid into an elegant shape, it becomes a decoration for any table. Challah is eaten fresh, dipped in honey or olive oil, and the next day it can be used for French toast. This bread is not just baked goods – it’s a true story woven into its golden crust that connects generations at one table.
1
In a large bowl, mix the yeast with 30 g of flour and add warm water until a smooth mixture forms. Let it rest, uncovered, for 10-30 minutes or until signs of fermentation and a 'cap' appear.
- Dry yeast: 6 g
- Unbleached wheat flour: 475 g
- Water: 60 ml
2
Add 3 eggs, salt, vegetable oil, and honey to the yeast mixture and mix until smooth. Using your hands or a wooden spoon, incorporate the remaining 445 g of flour in one go. When the dough forms a lumpy ball, transfer it to a work surface and knead until smooth for no more than 5 minutes.
- Chicken egg: 4 pieces
- Salt: 1.5 teaspoon
- Vegetable oil: 55 ml
- Flower honey: 85 g
- Unbleached wheat flour: 475 g
3
The dough should be smooth and very dense, but pliable for kneading. Place the dough in a clean warm bowl and cover with plastic wrap. Leave the dough to ferment until it has increased in volume at least twice, about 2 hours, depending on the kitchen temperature.
4
Line a baking tray with parchment paper. Divide the dough into 6 parts, roll each piece into a sausage shape. Braid the dough or shape it as desired, transfer to the prepared tray, and cover tightly with plastic wrap. Leave to rise until it triples in volume, about 2 hours.
5
30 minutes before baking, place the rack in the upper third of the oven. Remove all other trays and racks from the oven. Preheat the oven to 160°C. Lightly beat the remaining egg with a pinch of salt. When the bread has tripled in size and does not spring back when pressed with a finger but remains elastic, brush it with the egg. Bake the large challah (680 g) for 35-45 minutes until nicely browned.
- Chicken egg: 4 pieces
- Salt: 1.5 teaspoon
6
After 20 minutes of baking, turn the tray 180 degrees for even browning; if the large challah browns too quickly, cover it with foil. Transfer the finished bread from the oven to a rack to cool.