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Authentic Challah Recipe Israel, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Typically a special occasion only bread, served for Shabbat and other holidays, challah is made with leavened egg dough which is usually shaped like a braid, but other shapes such as a round, a key, a ladder, a hand, a triangle, or an oblong are also traditional. Challah can also be classified depending on what ingredients are used. The challah of Ashkenazi Jews, considered to be the original version of the bread, will include eggs, oil, either poppy or sesame seeds, honey, and, if made specifically for Rosh Hashanah, raisins. Because sugar and eggs were scarce in North Africa and the Middle East, Sephardi Jews, season their challah with spices such as anise, caraway, cardamom, coriander, and za’atar. The bread is also enriched with either olive oil or nut oils, and orange blossom and rose water are also often added, as well as saffron and raisins. Mizrahi Jews, on the other hand, prepare a very plain challah with just a speck of sugar and with no fat. This version, which can ... Read more
Cooking tips
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dough
The typical challah dough is made with eggs, oil, and sugar, while water challah has no eggs or oil (some recipes add it though) and has only a small amount of sugar. Whatever kind of challah bread you decide to make, the dough should be twice risen, although some recipes recommend a third rise. During a second rise, when the bread is already shaped, it should be covered either with a damp cloth or ... Read more -
yeast
If using regular dry yeast, you need to activate it before use. Do that by dissolving it together with sugar in lukewarm water, then let it sit for 5-15 minutes until frothy. However, if using active dry yeast, you can skip this step and mix it immediately with other ingredients. -
braiding
First, you need to shape the strands, which you can do by simply rolling the dough between your hands. However, if you want to achieve a more uniform and clean look, press gently on each portion of dough with a rolling pin, so you get a rectangle, then using your both hands, roll the dough towards you to get a strand shape. Once you've pre-shaped the strands, cover them and let them rest, then roll ... Read more -
egg wash
When brushing challah bread with a glaze, avoid parts where the strands of dough meet, as the glaze will inhibit the rise of the loaf. The braided challah will expand during baking, revealing the parts of dough not coated with egg wash. These parts of dough will remain white if not glazed, so after 20 minutes of baking, take the challah out and apply a thin layer of egg wash down the center of the ... Read more -
baking
Because of the high sugar content, challah is baked at lower oven temperatures, up to 350°F, so the crust does not burn. Water challah, on the other hand, has no sugar and it is okay to bake it at high temperatures. -
turban challah
You can shape the so-called turban challah one of two ways. Raisins can be added to the dough, which is then rolled and shaped into a spiral loaf. Alternatively, the dough can first be rolled out into a rectangle. Raisins are then sprinkled over it, and the dough is rolled into a strand which is then shaped into a spiral. -
other shapes
Challah bread can also be shaped like a key, like an oval, a triangle, or a ladder. But you do not need to stop there, let your imagination run wild and shape your challah bread whichever way you like it. -
serving
On Shabbat, challah bread is traditionally eaten either dipped into or sprinkled with salt, while for Rosh Hashana it is dipped in honey and eaten with apples. Although Jews usually eat it with savory appetizers, you can pair the bread with anything you like. -
leftovers
If you have any leftover challah bread, don't throw it away. Use it to make a chicken salad sandwich, French toast, stuffing, or bread pudding.
Recipe variations
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Challah
Ready in 2hThe following recipe gives instructions on how to prepare authentic braided challah bread. It is made with flour, eggs, sugar, oil, water, yeast, and salt. Optionally, the bread can be sprinkled with sesame and poppy seeds. It is adapted from The Book of Jewish Food by Claudia Roden, a food writer and cookbook author that is considered an authority on Mediterranean, Middle Eastern, and Jewish food.
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Water Challah
Ready in 1h 35minProper water challah is made with no oil or eggs and with just a touch of sugar. Because the amount of sugar is low, the baking temperature is high as there is no danger of burning the outsides and ruining the crust. The following is the traditional water challah recipe, adapted from The Covenant Kitchen: Food and Wine for the New Jewish Table by Jeff and Jodie Morgan.
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Water Challah with Olive Oil
Ready in 2h 10minWater challah is characterized by the dough having no oil or eggs and only a touch of sugar. However, the following recipe has a generous amount of olive oil in the dough. The recipe is courtesy of Jamie Geller, best-selling cookbook author, celebrity chef, television producer, and businesswoman also nicknamed "The Kosher Rachael Ray" and "The Queen of Kosher".
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Sephardic Challah
Ready in 1h 5minThe following recipe gives step-by-step instructions on how to prepare a Sephardic challah bread, which is eggless and flavored with olive oil, sesame, caraway, and anise seeds. It is courtesy of Jessamyn Waldman Rodriguez, Canadian-American social entrepreneur of Jewish descent, founder and previously a CEO of Hot Bread Kitchen, and the author of the namesake cookbook.
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Berches
Ready in 1h 40minThe following recipe is adapted from The German-Jewish Cookbook: Recipes and History of a Cuisine by Gabrielle Rossmer Gropman and Sonya Gropman. As stated in the cookbook, "this cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II and as refugees later adapted it in the United States and elsewhere." Berches, unlike most challah, also has mashed potato in the dough but no eggs or oil.
Challah
PREP 1h 20min
COOK 40min
READY IN 2h
The following recipe gives instructions on how to prepare authentic braided challah bread. It is made with flour, eggs, sugar, oil, water, yeast, and salt. Optionally, the bread can be sprinkled with sesame and poppy seeds. It is adapted from The Book of Jewish Food by Claudia Roden, a food writer and cookbook author that is considered an authority on Mediterranean, Middle Eastern, and Jewish food.
Ingredients
2 tbsp dry yeast
500ml lukewarm water
100g sugar
4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing
1 tbsp salt
125ml vegetable oil
about 1.3kg all-purpose flour
poppy or sesame seeds (optional)
Preparation
Step 1/10
First, add yeast and a teaspoon of sugar to lukewarm water, then whisk well to combine. Leave in a warm place for 10 minutes until the yeast activates.
Step 2/10
Lightly whisk the eggs in a large bowl, then add salt, sugar, and oil and mix to incorporate. Next, whisk in the yeast mixture, and gradually add the flour while stirring continuously.
Step 3/10
Knead with hand until gathered into a soft dough, then turn onto a lightly floured working surface and knead for 15 minutes until you have a smooth, elastic dough. Add more flour if the dough is too sticky.
Step 4/10
Grease a large bowl, then place the dough into the bowl and turn it to grease it all over. Cover with a cloth and keep in a warm place for 2-3 hours until doubled in size.
Step 5/10
Then, punch the dough down with your fist, then knead and divide in four.
Step 6/10
Take one piece of dough and divide it into three. Roll each piece into a strand about 46x3cm in size. Start braiding in the middle of the strands, then finish by plaiting toward the two ends. Do the same with the remaining pieces of dough.
Step 7/10
Place each braid on a greased baking tray, taking care there is enough room for them to expand during baking.
Step 8/10
Cover with a damp cloth and leave them to rise for an hour, until doubled in size. Meanwhile, set the oven to preheat to 180°C.
Step 9/10
Glaze with beaten egg yolks, or with a whole beaten egg if you'd like to sprinkle the challah with sesame or poppy seeds.
Step 10/10
Bake for 30-40 minutes until golden brown.
Other Variations
-
Water Challah
Ready in 1h 35minProper water challah is made with no oil or eggs and with just a touch of sugar. Because the amount of sugar is low, the baking temperature is high as there is no danger of burning the outsides and ruining the crust. The following is the traditional water challah recipe, adapted from The Covenant Kitchen: Food and Wine for the New Jewish Table by Jeff and Jodie Morgan.
-
Water Challah with Olive Oil
Ready in 2h 10minWater challah is characterized by the dough having no oil or eggs and only a touch of sugar. However, the following recipe has a generous amount of olive oil in the dough. The recipe is courtesy of Jamie Geller, best-selling cookbook author, celebrity chef, television producer, and businesswoman also nicknamed "The Kosher Rachael Ray" and "The Queen of Kosher".
-
Sephardic Challah
Ready in 1h 5minThe following recipe gives step-by-step instructions on how to prepare a Sephardic challah bread, which is eggless and flavored with olive oil, sesame, caraway, and anise seeds. It is courtesy of Jessamyn Waldman Rodriguez, Canadian-American social entrepreneur of Jewish descent, founder and previously a CEO of Hot Bread Kitchen, and the author of the namesake cookbook.
-
Berches
Ready in 1h 40minThe following recipe is adapted from The German-Jewish Cookbook: Recipes and History of a Cuisine by Gabrielle Rossmer Gropman and Sonya Gropman. As stated in the cookbook, "this cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II and as refugees later adapted it in the United States and elsewhere." Berches, unlike most challah, also has mashed potato in the dough but no eggs or oil.
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