Challah is a traditional Jewish bread that is rich, slightly sweet, and often braided. It holds a significant place in Jewish cuisine and is particularly associated with Shabbat and other Jewish holidays. The history of challah dates back centuries and has evolved over time. The exact origins of challah are not well-documented, but it is believed to have originated in the Jewish communities of Eastern Europe. The word "challah" itself comes from the Hebrew word "ḥallah," which refers to a portion of dough that was separated and given to the priests in ancient times.
Recipe produces two challahs.
Dough has to rise from 3 to 5 hours.
Ingredients
Braiding the challah is another significant aspect of its preparation. The braids represent unity, family, and the intertwining of Jewish traditions. Challah is often braided with three, four, or six strands, resulting in different patterns and shapes.
Directions
- Place wet ingredients in to dry directly in to mixer bowl.
- Mix with the dough hook attachment on medium speed for 5 to 8 minutes.
- Knead until the dough is very soft, smooth, supple, and just a little bit tacky.
- Make sure you have enough gluten developed in dough, try stretching dough.
- Cover the bowl with a damp towel.
- Rise in a warm place until it is about doubled in size, 1½ to 3 hours.
Risen dough can be covered with plastic wrap and refrigerated up to 12 hours.
- Uncover the dough and use your fist to punch it down lightly.
- Divide the dough in half and then divide each half into 3 equal pieces to get 6 portions.
- Roll out each portion into a strand about 16 inches long.
- Place 3 of the dough strands side by side on a parchment-lined baking sheet.
- Braid the challah, repeat the same with remaining dough.
- Cover the two braids loosely with plastic wrap.
- Proof until they have expanded to about 1½ times their original size, 1 to 2 hours.
If the dough was refrigerated overnight, this step could take 30 minutes to 1 hour longer.
- Preheat oven to 350°F on conventional mode.
- Uncover the dough and brush the surfaces of both loaves with the egg.
- Sprinkle generously with sesame seeds.
- Bake the challahs until the surfaces are shiny and deep golden brown, 25 to 35 minutes.
- Rotate the tray front to back after 20 minutes.
- Let cool completely on the baking sheets.
- Store challahs, well wrapped at room temperature.
- It will keep up to 3 days or can be frozen up to 2 months.
Ingredients
Directions
- Place wet ingredients in to dry directly in to mixer bowl.
- Mix with the dough hook attachment on medium speed for 5 to 8 minutes.
- Knead until the dough is very soft, smooth, supple, and just a little bit tacky.
- Make sure you have enough gluten developed in dough, try stretching dough.
- Cover the bowl with a damp towel.
- Rise in a warm place until it is about doubled in size, 1½ to 3 hours.
Risen dough can be covered with plastic wrap and refrigerated up to 12 hours.
- Uncover the dough and use your fist to punch it down lightly.
- Divide the dough in half and then divide each half into 3 equal pieces to get 6 portions.
- Roll out each portion into a strand about 16 inches long.
- Place 3 of the dough strands side by side on a parchment-lined baking sheet.
- Braid the challah, repeat the same with remaining dough.
- Cover the two braids loosely with plastic wrap.
- Proof until they have expanded to about 1½ times their original size, 1 to 2 hours.
If the dough was refrigerated overnight, this step could take 30 minutes to 1 hour longer.
- Preheat oven to 350°F on conventional mode.
- Uncover the dough and brush the surfaces of both loaves with the egg.
- Sprinkle generously with sesame seeds.
- Bake the challahs until the surfaces are shiny and deep golden brown, 25 to 35 minutes.
- Rotate the tray front to back after 20 minutes.
- Let cool completely on the baking sheets.
- Store challahs, well wrapped at room temperature.
- It will keep up to 3 days or can be frozen up to 2 months.