There’s something truly magical about the aroma of freshly baked challah wafting through the house on a Friday evening. This golden, braided bread has been a cornerstone of Jewish cuisine for centuries, gracing Shabbat tables and family gatherings with its rich flavor and symbolic presence.
Today, I’m excited to share with you my favorite traditional challah recipe, perfect for your next Shabbat dinner or family celebration. This recipe incorporates the sweetness of honey and the delightful crunch of poppy seeds, creating a loaf that’s both visually stunning and incredibly delicious.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup warm water
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/3 cup honey
- 1/4 cup vegetable oil
- 3 large eggs (2 for the dough, 1 for egg wash)
- 1 1/2 teaspoons salt
- 2 tablespoons poppy seeds
- Optional: 1 tablespoon sesame seeds for topping
Instructions
- Activate the yeast: In a small bowl, combine the warm water, 1 teaspoon of honey, and yeast. Let it sit for about 10 minutes until frothy.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, remaining honey, oil, and 2 eggs. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 10 minutes. The dough should be smooth and elastic. Pro tip: If the dough is too sticky, add flour a tablespoon at a time.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours, or until doubled in size.
- Shape the challah: Punch down the dough and divide it into three equal parts. Roll each part into a long rope, about 16 inches long. Pinch the tops of the ropes together and braid them, tucking the ends underneath.
- Second rise: Place the braided challah on a baking sheet lined with parchment paper. Cover with a damp cloth and let it rise for another hour.
- Prepare for baking: Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it over the challah. Sprinkle with poppy seeds and sesame seeds if using.
- Bake: Bake for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
- Cool and serve: Let the challah cool on a wire rack for at least 15 minutes before slicing.
The Art of Braiding
Creating that beautiful braided look might seem daunting, but with a little practice, you’ll be a pro in no time! Here’s a simple 3-strand braid technique:
- Pinch the three ropes together at one end.
- Take the right strand and cross it over the middle strand.
- Take the left strand and cross it over the new middle strand.
- Repeat steps 2 and 3 until you reach the end of the dough.
- Pinch the ends together and tuck them under the loaf.
Remember, practice makes perfect! Don’t worry if your first challah isn’t picture-perfect – it will still be delicious.
Your Turn to Create
Now it’s your turn to fill your home with the irresistible aroma of freshly baked challah. Whether you’re celebrating Shabbat or simply want to try your hand at this beautiful bread, I encourage you to give this recipe a try.
And don’t forget to share your creations! Tag us on social media or leave a comment below – we’d love to see how your challah turns out.
May your challah be golden, your table be full, and your gatherings be filled with joy and warmth. Shabbat Shalom!
