Jewish Challah Bread

It's Friday, and in Israel, markets and bakeries are stocked with challah bread. Nowadays, challah is available in various shapes, sizes, and grain combinations. However, when I was a child in the '70s and '80s, there was just one typical square-shaped challah. This is the only bread I crave when I return to my homeland.

Challah bread is traditionally made without dairy ingredients, allowing it to be served with meat dishes at Shabbat dinner. Some recipes include eggs, enhancing the bread's richness and flavor, making it a worthy centerpiece at the Shabbat table. Centuries ago, challah for weekdays was typically baked without eggs and oil due to their cost, and was likely shaped as round loaves. To differentiate Shabbat bread from daily loaves, eggs and oil were incorporated, and the dough was braided.

In the traditional setting, the Shabbat table is set with wine and challah. Challah pieces are shared among the attendees of the feast, who recite the blessing:

Barukh ata Adonai Eloheinu melekh ha’olam hamotzi lehem min ha’aretz. (Blessed are You, Lord our God, Ruler of the universe, who brings forth bread from the earth) "ברוך אתה ה' אלוהינו מלך העולם המוציא לחם מן הארץ." It is a mitzvah to consume a piece of challah bread, at least the size of an olive, during the Shabbat meal.

After moving to the US, I began baking challah at home. It's a simple bread to make, and it's hard to mess up. This recipe makes two large challahs. I typically shape one half into a loaf and divide the other half into eight pieces to create knotted or round rolls, which I freeze and use later for my child's school sandwiches. You can also transform half of the dough into a dessert by rolling it out thinly and adding a sweet filling like chocolate spread or jam before rolling it into a single cylinder or even forming it into a classic babka shape.

Top Photo: Friday midday at the open-air market in Rehovot, where I grew up.

Now, let's head into the kitchen!

Challah

Makes 2 breads

Ingredients

• 7 cups (1 kg) all-purpose unbleached flour

• 2 Tablespoons (18 gr) instant dry yeast (if using active dry yeast, dissolve it first to rehydrate in water, and allow more time to rise).

• 1 2/3 cups (400 gr) water

• 5 Tablespoons (75 gr) oil

• 2 eggs + 1 egg for egg wash

• 1/2 cup (100 gr) sugar, or 4 Tablespoons (88-100gr) date syrup/maple/agave

• 1 (15gr) Tablespoon salt

• Optional: Sprinkle sesame seeds or other toppings on top.

Preparation

1. In the mixer bowl, combine flour with dry yeast, sugar (or any other sweetener you are using), 2 eggs, oil, and water. Mix at low speed for 3 mins.

2. Add the salt, and mix for 7 min at medium-low speed until the dough becomes smooth and elastic.

3. Release the dough from the hook attachment and form a ball. Dust with just a bit of flour and cover the bowl with a clean towel or loosely with plastic wrap. Allow it to rise for 30-45 minutes or until about double in size.

4. Gently deflate the dough and transfer it to a lightly (lightly! Too much flour will dry out the dough, making it impossible to mold it ) floured work surface.

5. Divide the dough into 2 pieces, then each piece into 2-3 pieces, depending on your desired challah shape: you can either use 2 strands and twist them together or use 3 pieces to make a three-strand braided loaf.

6. Roll each piece into a strand 12-15" long. If the dough starts to shrink back as you roll, cover it and let it rest for about 10 minutes (that short rest will give the gluten a chance to relax and become flexible again). Then, resume rolling.

7. Shape/braid the loaf. Then, remove to a parchment-lined baking pan or place in a greased loaf pan.

8. Cover the loaf loosely with plastic wrap or a towel, and let it rise at room temperature for about an hour. Toward the end of the rising time, preheat the oven to 375°F.

9. Brush the bread with the egg wash and sprinkle with sesame if desired.

10. Bake for 25 to 30 minutes until the crust turns deep golden brown.

Note

The dough can be prepared 8-12 hours ahead. Store it in the fridge, where it will slowly go through its first rise.

Storage information: Store any leftover challah, well wrapped, at room temperature for several days; freeze for more extended storage. Leftovers are perfect for grilled sandwiches or French toast.

For eggless (Vegan ) Challah, add more oil and water, and skip the eggwash or use sweet syrup (date syrup or maple) with plant-based milk:

• 7 cups (1 kg) all-purpose unbleached flour

• 2 Tablespoons (18 gr) instant dry yeast (if using active dry yeast, dissolve it first and rehydrate in water, and allow more time to rise)

• 2 cups (480 gr) water

• 3/4 cup (150 gr) oil

• 1/2 cup (100 gr) sugar, or 4 Tablespoons (88-100gr) date syrup/maple/agave

• 1 (18gr) Tablespoon salt

• For glazing - 1 Tablespoon date syrup (or other sweeteners) mixed with 1 Tablespoon almond/soy milk or water

• Sesame seeds/other for sprinkling on top (optional)