Here’s a traditional, soft, slightly sweet Challah recipe—perfect for Shabbat, holidays, or just a beautiful homemade loaf:
Classic Challah (1 Large Loaf)
Ingredients:
- 1 cup warm water (about 110°F / 43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 tsp salt
- 3–3 1/2 cups all-purpose flour
- 1 egg (for egg wash)
- Optional: sesame seeds or poppy seeds for topping
Instructions:
- Activate the yeast:
- In a small bowl, combine warm water, yeast, and 1 tsp sugar.
- Let sit 5–10 minutes until foamy.
- Mix the dough:
- In a large bowl, whisk together remaining sugar, oil, eggs, and salt.
- Add yeast mixture and gradually mix in flour until a sticky dough forms.
- Knead:
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise 1–2 hours, until doubled in size.
- Shape the loaf:
- Punch down the dough and divide into 3 equal pieces.
- Roll each piece into a rope about 12–15 inches long.
- Braid the ropes and tuck ends underneath to form a neat loaf.
- Place on a parchment-lined baking sheet.
- Second rise:
- Cover loosely with a clean towel and let rise 30–45 minutes until puffy.
- Prepare egg wash:
- Beat 1 egg with 1 tbsp water. Brush over the loaf.
- Sprinkle sesame or poppy seeds if desired.
- Bake:
- Preheat oven to 375°F (190°C).
- Bake 25–30 minutes, until golden brown and sounds hollow when tapped.
- Cool on a wire rack before slicing.
Tips:
- For a richer flavor, some recipes add a bit of honey or increase eggs to 3.
- Challah freezes well—wrap tightly after cooling and thaw before slicing.
If you want, I can also give a quick no-egg, honey-sweetened version that’s easier to make but still fluffy and soft.
Do you want me to share that version?
