Challah

Challah © kvalifood.com

The braided Sabbath bread of Jewish tradition, enriched with eggs and oil for a soft, golden crumb. The three strands symbolize truth, peace, and beauty; the classic taper-to-plump braid makes for a stunning table centerpiece.

Ingredients

Makes 1 large braided loaf, 2 smaller loaves, or 1 celebration loaf (double-braided)

  • 510 g unbleached bread flour
  • 2 tbsp (1 oz) granulated sugar
  • 1 tsp (0.25 oz) salt
  • 1⅓ tsp (0.15 oz) instant yeast
  • 2 tbsp (1 oz) vegetable oil
  • 95 g large eggs, slightly beaten
  • 35 g large egg yolks, slightly beaten
  • 200–260 g water, room temperature
  • 2 egg whites, whisked until frothy, for egg wash
  • Sesame or poppy seeds for garnish

Directions

Stir together flour, sugar, salt, and yeast in a mixing bowl. In a separate bowl, whisk together oil, eggs, egg yolks, and ¾ cup plus 2 tbsp water. Pour the egg mixture into the flour mixture. Mix with a spoon until all ingredients gather into a ball. Add the remaining water if needed.

Sprinkle flour on the counter, transfer the dough, and knead for about 10 minutes (6 minutes by machine), adding more flour if needed to make a soft, supple, not sticky dough. Test the windowpane and aim for about 80°F (27°C).

Lightly oil a large bowl. Form the dough into a boule, transfer to the bowl, and roll to coat with oil. Cover with plastic wrap and ferment for 1 hour at room temperature.

Remove the dough from the bowl and knead for 2 minutes to degas. Reform into a ball, return to the bowl, cover with plastic wrap, and ferment for another hour until at least 1½ times its original size.

Remove the dough and divide it into 3 equal pieces for one large loaf, or 6 pieces for two loaves. For a celebration challah, divide into 3 pieces, combine 2 of them into one large piece, then divide the large piece into 3 strands and the remaining piece into 3 smaller strands. Form each piece into a boule, cover with a towel, and rest on the counter for 10 minutes.

Roll each piece into strands of equal length, thicker in the middle and tapered at the ends. Braid using the three-strand method. For celebration challah, lay the smaller braid on top of the larger braid and gently press to adhere. Line a sheet pan with parchment and transfer the loaf or loaves to the pan. Brush with egg wash. Mist with oil and cover loosely with plastic wrap or place in a plastic bag.

Proof at room temperature for 60 to 75 minutes until the dough has grown to 1½ times its original size.

Preheat the oven to 350°F (325°F (165°C) for celebration challah) with the rack on the middle shelf. Brush again with egg wash and sprinkle with sesame seeds.

Bake for 20 minutes. Rotate the pan 180 degrees and continue baking for 20 to 45 minutes depending on loaf size, until rich golden brown and registering 190°F (88°C) in the center.

Transfer the bread to a cooling rack and cool for at least 1 hour before slicing or serving.

Notes

  • Braiding technique: Taper the strands at the ends and keep the middle plump for a beautiful presentation. Three strands are traditional.
  • Celebration challah: The double-braided version is dramatic for weddings and Bar/Bat Mitzvahs. The smaller braid acts as a decorative topper.
  • Rosh Hashanah variation: Curl the braided dough into a round loaf to symbolize the world’s endless cycle. Double the sugar for a sweeter start to the new year.
  • Manna symbolism: Poppy or sesame seed garnishes symbolize manna falling from heaven. A cloth covering represents the dew that protects the manna.