Soft & Fluffy Shabbos Challah
A soft, fluffy challah made from a treasured family recipe. The dough is intentionally kept soft and given plenty of time to knead and rise, producing tender loaves with a beautiful golden crust. Each batch uses 1 kg (2.2 lb) of flour and makes 2 large challahs – perfect for the Shabbos table.
Ingredients
Equipment
Method
- Combine the dough ingredients. Add the cold water, yeast, sugar, and flour to the mixing bowl. Make a small well in the flour and pour the oil into the well. Do not add the salt yet.
- Knead. Using a dough hook, knead on the lowest mixer speed for 10 minutes. If kneading by hand, knead for approximately 12 minutes.
- Add the salt. Add the salt and continue kneading until completely incorporated and the dough is smooth and elastic. Keep the dough soft; do not automatically add additional flour simply because it feels soft.
- First rise. Cover and allow the dough to rise in a warm place until approximately doubled in size, about 1 to 1 1/2 hours. Use the dough’s appearance rather than the clock alone.
- Divide and braid. Gently punch down the dough and divide evenly into 2 portions. Shape each portion into your preferred braid. For especially even loaves, weigh the dough before dividing it and then weigh the individual strands.
- Second rise. Place the braided challahs on lined baking sheets. Cover loosely and allow them to rise until noticeably puffy, about 45-60 minutes. Toward the end of the rise, preheat the oven to 325°F / 160°C.
- Add the topping. Gently brush with beaten egg, if desired. Sprinkle with sesame seeds, poppy seeds, coarse salt, or leave plain.
- Bake. Bake at 325°F / 160°C for 25-30 minutes, until deeply golden and baked through.
- Cool. Transfer to a wire cooling rack and cool completely before slicing.
Notes
Braiding Options
This dough can be shaped into a 3-strand, 4-strand, or 6-strand braid.
Storage & Freezing
Allow the challah to cool completely before wrapping. For short-term storage, keep it tightly wrapped or in an airtight bag at room temperature. For longer storage, wrap the completely cooled challah well and place it in a freezer-safe bag. It can be frozen whole or sliced first for individual portions. Thaw while wrapped to help retain moisture.
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