Traditional Challah

Directions

Combine all ingredients and knead to form a smooth dough. Let rise until double in size.

Divide into five equal parts. Divide each part into six balls. Roll balls into strands and braid. Place into pans and allow to rise for 40 minutes.

Preheat oven to 400 degrees Fahrenheit.

Brush with beaten egg, sprinkle with sesame or poppy seeds.

Bake for 20 minutes, then reduce heat to 350 degrees Fahrenheit and bake for another 40 minutes.

Remove challahs from pans and cool.

Dissolve yeast in one cup of the water and one tablespoon sugar. Allow yeast to activate.

Notes:

Don’t forget to separate “challah” from the dough. (Read more about hafrashat challah.)

Styling and Photography by Sarah Braun

Challah Challah dough Jewish cuisine Jewish food Traditional Traditional Jewish food