Recipe by Renana Spiegel Levkovich

Challah

Parve

24 Servings Serving Icon

3 Hours

Medium

Allergens

Contains

- Egg - Gluten - Sesame - Wheat

Diets

- Vegetarian - Pescatarian

This specific recipe I actually learned from my sister, as she is the one in charge of making Challah in our family for Friday dinner. I’m usually the one makes the dessert 😉 The recipe requires rising time for the dough so if you are in a hurry, this is not the bread for you. If you have time and patience, then you will have super delicious and yummy bread to munch on!

Directions

Yields 2 challah breads

1. Mix all of the dry ingredients, except for the salt, in the mixer bowl.

2. Attach the kneading hook and mix on slow speed.

3. Gradually add oil, water, and egg while mixing.

4. Add salt and knead for four minutes until dough is unified.

5. Form the dough into a ball shape and let this rise in a greased bowl for an hour.

6. Divide the dough into two pieces and let this rise again for half an hour.

7. Shape each piece to a challah shape – which is braided.

8. Heat the oven to 160 degrees Celsius (320 degrees Fahrenheit) with no fan – upper and lower heat.

9. Brush the two challahs with the egg wash and let this rise again for another half an hour – if you are in a hurry, you can skip this step.

10. Make another layer of egg wash and sprinkle all of the seeds.

11. Bake for 40–50 minutes – but pay attention after 40 minutes; if the breads looks very golden then take them out of the oven!

12. Serve and enjoy!

Notes: I shared with you an idea for leftover Challah bread – come visit my blog Renana’s Kitchen.

Recipe tags

Bread Challah Kiddush Renana Spiegel Levkovich Shabbos Traditional

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