Learn how, why and when we make this delicious Shabbos bread!
NINA’S CHALLAH RECIPE:
5 cups flour
1.5 cup warm water
1/2 cup sugar
1 packet active dry yeast
2 tsp salt
2 eggs + one egg yolk
1/4 cup + 1 tbsp vegetable oil
Combine yeast, tablespoon sugar and warm water in bowl. Set aside and allow yeast to activate (about 8 minutes.)
Meanwhile, in a second bowl, mix dry ingredients – flour, salt, remaining sugar
Whisk together the eggs, yolk and oil. Combine with yeast mix (once activated.)
Add wet mix a little bit at a time, kneading in between.
When it starts to come together, transfer from bowl to board and continue kneading at least 10 minutes until it’s soft and smooth.
Drizzle one tbsp oil in a large bowl and put dough ball in, turning it around so it’s covered in a very thin layer of oil (so it doesn’t stick to bowl.)
Cover bowl in warm & wet paper towl for at least 2 hours until puffy.
Knead again, then divide into two sections and braid each to make two braided loaves. Place on baking pan covered with parchment
Cover loosely with plastic wrap sprayed with Pam
After braided dough rises (about 2 hours) preheat oven to 400F
Whisk egg for egg wash, brush glaze over risen loaf using fingers
Place each loaf on a baking pan covered in parchment paper
Bake loaves for 16 minutes (medium size) or 23 minutes (larger size). It’s ready when it’s golden brown and feels hollow when you tap it.
Makes 2 medium loaves or 1 large loaf.
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