Soft challah bread recipe
It’s almost Shabbat and for me, Shabbat is about a good challah bread and lots of food simmering away for the family.
My son comes running out of his room to ask me “Mom, what’s that amazing smell?” You know that smell that symbolizes Shabbat? There’s nothing like eating challah with the salads.
A really soft and delicious challah that’s perfect to welcome the weekend with.
In fact, I can’t think of anything better than making kiddush on Friday night with a challah that I baked myself. It’s the best!
A 24 cm baking pan
500 grams flour (3.5 cups + 1 Tbsp)
11 grams dry yeast (1 Tbsp) or 25 grams fresh yeast
100 grams sugar (1/2 cup)
240 ml lukewarm water (1 cup)
2 tsp salt
60 ml oil (1/4 cup)
1 egg yolk
1 whole egg
1 egg, beaten, for the egg wash
1. Place the flour, yeast, sugar, and salt in the bowl of a mixer, add the eggs, oil and water and mix until you get a soft smooth dough. Transfer to a bowl and cover. Let rise for around two hours or until the dough doubles in size.
2. Divide the dough into 13 parts. Each part weighs around 60 grams. Let rise for 10 minutes and roll out to an 18 cm long ellipse and roll up. Let rise for 10 minutes, lengthen the rolls to 23 cm and make spirals (knot rolls).
3. Arrange the rolls on a greased oven tray leaving enough space between them and let rise for around 20 minutes. In the meantime, turn the oven on to 180°C.
4. Brush with the egg wash, sprinkle with sesame seeds and bake for 25-30 minutes.
Good to know…
You can also make balls, it’s easier. Freezer-friendly. You’ll get 10 spirals in a baking tray. Bake the last 3 as rolls. The challah is sweet. If you don’t want it sweet, use 2 Tbsp of sugar and 1 tsp salt. Insteadof the oil you can use 50 grams of melted butter. Just to reiterate that the recipe calls for 1 whole egg + 1 egg yolk.