Shabbat and Yom Tov Challot

Shabbat and Yom Tov Challot

Traditional recipe for 4 loaves

Challah is the bread of Shabbat and the holidays. Soft, lightly sweet, fluffy on the inside and golden on the outside, it has graced the Jewish table for centuries. This recipe yields four beautiful braided challot.

Originally, bread was simply made of flour, water, and salt; but over time, challah became a richer, more festive bread, enriched with oil, eggs, and sugar — and it is this traditional, generous version that we will prepare here.

Ingredients

For 4 loaves:

• 1 kg (about 8 cups) white flour
• 20 g fresh yeast or 7 g dry yeast
• 380 mL (1½ cups) lukewarm water
• 2 eggs
• 100 g (½ cup) sugar
• 100 mL (⅓ cup) oil
• 20 g (1 tbsp) salt
• 1 egg for egg wash
• Toppings of your choice: sesame, poppy seeds, nigella…

Preparation

1. Kneading

Place all ingredients in the bowl, making sure the salt does not come into direct contact with the yeast, so as not to deactivate it.

Knead for about 10 minutes at low speed. A stand mixer makes the work easier, but hand kneading works just as well.

The dough should be slightly sticky. When you press with your finger, it should not stick.

2. First Rise

Shape into a ball and cover.

Let rise for 1 to 2 hours, until the dough doubles in volume.

3. Shaping

Gently punch down the dough to release the gas.

Divide into 4 portions, then braid into the desired shape.

Place on a baking sheet lined with parchment paper.

4. Egg Wash and Second Rise

Brush with beaten egg.

Sprinkle with your chosen seeds.

Let rise again for 30 minutes to 1 hour, until the loaves double in volume.

5. Baking

Preheat the oven to 180°C (350°F).

Bake for about 15 minutes. Watch the color and extend slightly if needed.

The challot should be well golden and sound hollow when tapped on the bottom.

Variations

1. Whole Wheat Version

For 1 kg whole wheat flour:

• Use about 650 mL water
• Knead longer, about 20 minutes

Balanced recommendation:

• 500 g white flour
• 500 g whole wheat flour
• 520 mL water

This version gives a more rustic crumb but remains soft.

2. Sourdough Version

It is possible to use sourdough starter instead of or in addition to yeast. You will need to adjust the amount of water, the fermentation time, and the total amount of flour. The sourdough will bring more aromatic depth and better preservation.

3. Lighter or Darker Bake

• For a lighter challah: bake at 160°C (320°F).
• For a darker, more caramelized challah: bake at 180°C (350°F).