This is the best classic challah recipe! Challah is an ultimate comfort food for me and just has such a homey feeling! My mom made challah weekly (on Fridays) when I was growing up and it always made the house smell amazing. There is just so much comfort and nostalgia in it for me and I love it. I made this Classic Challah last week with my sister and nieces while visiting my family in Toronto and it turned out AMAZING! This is my sister's recipe and I was so excited to make it myself. This bread is so delicious, especially when served warm! We topped ours with sesame seeds but there are truly countless options when it comes to toppings, so feel free to top yours with whatever speaks to you! Challah is a Jewish bread that is traditionally made to be eaten alongside Shabbat Friday night dinners, but is so good that it can (and should) be enjoyed any day of the week! Leftovers also make for great Challah french toast!
This recipe makes 2 regular size challahs (as pictured).
Here is what you will need to make Classic Challah:
- Yeast
- Water
- Sugar
- Flour
- Vegetable Oil
- Egg
- Salt
- Toppings - poppy seeds, sesame seeds, sea salt and honey
INGREDIENTS:
DIRECTIONS:
In the bowl of a stand mixer - combine water, yeast and sugar, and allow to sit till foamy. 3-5 minutes.
Add all other ingredients into the bowl.
Mix on lowest speed with dough hook attachment for 5 minutes until a stretchy uniform dough comes together.
Pull the dough off the hook and form it into a ball before placing it back in the bowl.
Cover with a damp tea towel and let it sit in a warm spot to proof for 2 hours. The dough should at least double in size.
Punch down the dough and remove from the bowl onto a clean surface.
Form the dough into a ball.
Cut the dough ball into 3, 4, or 6 even pieces, depending on the type of braid you want to make.
Roll out each piece into long pieces/“snakes” using your two hands.
Shape the pieces into a braid.
Let sit and rise again for 45 minutes.
Beat an egg and paint on egg wash and sprinkle with sesame, poppy, or sprinkles.
Bake for at 350 for 30-35 minutes.
Challah should be brown and shiny and should sound hollow when you knock on the bottom. Enjoy!
If you love this recipe, check out Mama's Classic Challah with Streusel Topping or Healthy French Toast
Ingredients
Directions
In the bowl of a stand mixer - combine water, yeast and sugar, and allow to sit till foamy. 3-5 minutes.
Add all other ingredients into the bowl.
Mix on lowest speed with dough hook attachment for 5 minutes until a stretchy uniform dough comes together.
Pull the dough off the hook and form it into a ball before placing it back in the bowl.
Cover with a damp tea towel and let it sit in a warm spot to proof for 2 hours. The dough should at least double in size.
Punch down the dough and remove from the bowl onto a clean surface.
Form the dough into a ball.
Cut the dough ball into 3, 4, or 6 even pieces, depending on the type of braid you want to make.
Roll out each piece into long pieces/“snakes” using your two hands.
Shape the pieces into a braid.
Let sit and rise again for 45 minutes.
Beat an egg and paint on egg wash and sprinkle with sesame, poppy, or sprinkles.
Bake for at 350 for 30-35 minutes.
Challah should be brown and shiny and should sound hollow when you knock on the bottom. Enjoy!
