Challah (Braided Sabbath Bread)
Local name: חלה
In short: A soft, golden braided loaf enriched with eggs and oil, baked for the Sabbath and holidays and sprinkled with sesame seeds. It takes about 1 h 15 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 35 min
- Resting
- 2 h 15 min
- Total
- 1 h 15 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 250 kcal
Challah is the braided bread on Israeli Friday night tables for the Sabbath meal, and bakeries sell hundreds of loaves before sundown. It is an enriched dough with eggs and oil but no milk or butter, so it works with meat or dairy meals under kosher rules. The crumb is soft and slightly sweet, and the crust shines from an egg glaze. Braiding looks fiddly but is easy once you try it.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the eggs, water and oil and knead for 10 minutes, until smooth, elastic and slightly tacky.
- Cover and let the dough rise in a warm spot for 1 1/2 hours, until doubled.
- Punch the dough down, divide it into 3 equal pieces and roll each into a rope about 45 cm (18 inches) long.
- Pinch the three ropes together at the top, braid them loosely, then pinch the bottom ends together and tuck both ends under.
- Set the loaf on a lined baking tray, cover loosely and let it puff for 45 minutes. Heat the oven to 180°C (350°F).
- Brush the loaf with the egg yolk glaze, sprinkle with seeds and bake for 30 to 35 minutes, until deep golden and hollow-sounding when tapped underneath (about 92°C / 198°F inside).
- Cool on a rack for at least 30 minutes before slicing.
Tips
- For a glossy crust, brush the loaf twice with the glaze: once before the final rise and again just before baking.
- For a round holiday challah, coil one long rope into a spiral, tuck the end underneath and fold 100 g (3/4 cup) raisins into the dough.
Questions and answers
Why is challah made without milk or butter?
It is traditionally made with oil and water so it can be eaten with both meat and dairy meals under kosher rules.
How long does challah keep?
It is best on the day it is baked, but it keeps for 2 days wrapped at room temperature and makes excellent French toast after that. Sliced, it freezes well for 2 months.
Can I make challah dough ahead?
Yes. After kneading, cover and refrigerate the dough for up to 24 hours. Shape it while cold and let it rise for 1 to 1 1/2 hours before baking.
How long does it take to make Challah (Braided Sabbath Bread)?
About 1 h 15 min in total: 40 min of preparation and 35 min of cooking.
How many calories are in Challah (Braided Sabbath Bread)?
About 250 kcal per serving, with 6 g of protein, 36 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 36 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
