Mom’s Shabbos Challah
A traditional family Shabbos challah with a rich, tender crumb and beautifully golden crust. Eggs give this challah a fuller flavor and softer texture, while the smaller 500 g (1.1 lb) flour batch makes two manageable braided loaves.
Ingredients
Equipment
Method
- Prepare the yeast. If using fresh yeast, take a small pinch of sugar from the measured 1/4 cup and stir it into the warm water with the yeast. Let stand about 5 minutes. If using instant yeast, mix the instant yeast directly into the flour; no separate activation is necessary.
- Mix the dough. Combine the flour, remaining sugar, and salt. Add the eggs, oil, and yeast-water mixture. If using instant yeast, add the warm water with the eggs and oil. Mix until a rough dough forms.
- Knead. Knead with the dough hook for 8-10 minutes, until the dough becomes smooth, soft, and elastic. The dough should be soft rather than dry and stiff. Give the kneading process time to develop the gluten before deciding whether any flour adjustment is necessary.
- First rise. Cover the bowl and let the dough rise in a warm place for 1-1 1/2 hours, or until approximately doubled in size. Judge the dough primarily by its appearance rather than the clock.
- Divide the dough. Gently deflate the risen dough. Divide it into 2 equal portions of approximately 440 g each. For especially even challahs, use a kitchen scale.
- Make the 3-strand braids. Divide each approximately 440 g portion into 3 equal pieces. Roll each piece into a rope. Pinch the three ropes together at one end, braid them, then pinch the opposite end securely. Repeat with the second loaf. If the ropes keep shrinking back while rolling, let them rest briefly, then continue shaping.
- Second rise. Place the two braided challahs on a parchment-lined baking sheet. Cover loosely and allow them to rise for 45-60 minutes, until visibly puffy while still holding a defined braid.
- Preheat the oven. Toward the end of the second rise, preheat the oven to 350°F / 175°C.
- Egg wash. Whisk together 1 large egg and 1 Tbsp (15 mL) water. Brush the risen challahs gently with the egg wash. Sprinkle with sesame or poppy seeds if desired.
- Bake. Bake at 350°F / 175°C for 25-30 minutes, until deeply golden brown. For an additional doneness check, insert an instant-read thermometer into the thickest center portion of a loaf; target approximately 190°F / 88°C.
- Cool. Transfer the challahs to a wire rack and allow them to cool completely before slicing or wrapping.
Notes
Storage
Cool fully and store airtight at room temperature for up to 3 days. Avoid routine refrigeration.
Freezing
Cool completely, wrap airtight, and freeze for up to 3 months. Freeze whole or sliced. Thaw a wrapped full loaf at room temperature for about 3 hours.
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