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Category: Breads
Serving: 1 loaf 18-20 slices
Preparation: 3-4hours

The first memories of this bread was when my friend Joel who made Challa's sprinkled with poppy seeds for Hanukkah. The soft and buttery bread is a flavor memory that lasts forever.

While baking Challah a little piece of the dough is thrown into the oven and allowed to burn as a symbolic offering to the priesthood.The meaning of the word challa in Biblical Hebrew is this bit of dough 'The priest's share'.

Challah's are traditionally made with six strands since this was the first try, decided go with the easier three braids.


instant dry yeast- 8-10g
luke warm water- 240ml
all purpose flour- 600g
sugar- 45g
salt- a generous pinch
eggs- 2 each
egg yolk- 1 each (reserve the white for egg wash)
butter or sunflower oil- 60g


1.Make a starter with dry yeast, sugar and luke warm water and allow to bubble. (This is a check if the dry yeast is active)
2.In a bowl place all the dry ingredients and mix to combine. Continue add the eggs and knead the dough, add water and knead for 8- 10 minutes till the dough forms.
3.Incorporate the butter cubes and knead till a soft and sticky dough is formed.
(Note: you could use a stand mixer and a paddle attachment for the dough)
4.Place the dough in a bowl and cover with wet cheese cloth and allow to double in size in a warm place.
5.On a work surface, dust some flour and transfer the dough and knock out the excess air and cut them into three equal strips about 20cms long. Place them one in the center and the other two strands on top of each other and braid the dough. Tuck the ends and rest the dough again for an hour until it raises.
6. Pre heat the oven to 175C.
7. Whisk the egg whites with a little water and give a through egg wash covering the entire bread.
8. Bake for 30-35 minutes, turning the tray tray after 15 minutes till the Challah has a nut brown color.
9. Allow to cool and serve warm.

Serving Ideas

Challah has a brioche like texture and is a great bread anytime of the day.

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