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Challah
Challah is a traditional Jewish recipe for a plaited, leavened, bread eaten on the Shabbat and at Jewish holidays. The full recipe is presented here and I hope you enjoy this classic Jewish version of Challah.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+3 hours raising)
Makes:
4
Rating: 
Tags : Bread RecipesBaking RecipesJewish Recipes
Challah (hallah []) is a traditional Ashkenazi Jewish plaited
Breads eaten on Shabbat and Jewish holidays except Passover, when leavened bread is not allowed to be eaten.
Ingredients:
1.8–2 kg plain or bread flour
170–225g sugar
1 tbsp salt
50g dried yeast
600ml lukewarm water
120ml olive oil
60g raisins (optional)
5 eggs
Method:
Mix 550g of flour with the sugar, salt, yeast, water and oil. Mix-in four of the eggs and create a batter. Next thoroughly beat-in a further 340g of flour with a wooden spoon. Slowly add the remaining flour until a very soft dough is formed. At this stage add the raisins (if using). Tip the dough onto a floured surface and knead thoroughly for 10–15 minutes. Tip back into a bowl, cover and allow to rise for 1–2 hours.
Once the dough has risen split into twelve equal portions, form balls and roll these into ropes. Take three for each loaf and braid together. Place on oiled baking trays, cover and allow to rise for about an hour. Make an egg wash by beating the remaining egg with 1 tbsp of water and brush on the surface of the challas.
Bake the bread in an oven pre-heated to 160°C (320°F/Gas Mark 3) for half an hour. Take out, increase the oven to 180°C (350°F/Gas Mark 4), apply more egg wash to the bread and return to the oven for a further half hour.
Yields four medium-sized loaves.
