Ingredients
Scale
- 4 and 1/4 cups (550 g) all-purpose flour, loosely packed
- 3/4 cup + 2 tbsp (210 ml) warm water
- 1/4 cup (50 g) honey or sugar
- 1 and 1/2 tsp (9 g) salt
- 2 tsp (6 g) yeast
- 3 tbsp (40 g) vegetable oil
- 2 large eggs
Instructions
- Combine warm water, salt, honey or sugar, vegetable oil, and eggs in a bowl.
- Sprinkle in the yeast and mix well.
- Gradually add flour, stirring to form a shaggy dough.
- Transfer to a clean surface and knead for 9–10 minutes until smooth.
- Place in a bowl, cover, and let it rise for 45–60 minutes.
- After rising, punch down and divide into equal portions.
- Shape each portion into balls and let rest for 5–8 minutes.
- Roll each ball into strips and braid to form the challah.
- Brush with egg wash and let proof for another 90–120 minutes.
- Bake in a preheated oven at 350°F (180°C) for 28–30 minutes.
Notes
Ensure the water is warm but not hot to protect the yeast.
Knead thoroughly for a soft texture.
Allow ample rising time for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Nutrition
- Calories: 150
- Sugar: 2
- Sodium: 120
- Fat: 3.5
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 30