Set-Apart Cooking | Classic Shabbat Challah Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and healthy fats.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Start with about 1 cup of warm water at 110°F (40°C).

Add about 1 tablespoon of honey to the warm water.

Sprinkle in 2 1/2 teaspoons of active yeast and mix to proof the yeast.

In a mixing bowl, crack 2 eggs and add them to the mixture.

Add 1 teaspoon of Himalayan salt to the bowl.

Measure and add 1/4 cup of sugar to the mixture.

Pour in 1/4 cup of olive oil.

Blend the mixture using a whisk attachment on high speed until well combined and smooth.

Add the proofed yeast mixture to the mixing bowl.

Switch to a paddle attachment and set the mixer to low speed.

Gradually add 4 1/2 to 5 cups of unbleached bread flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl.

Once the dough is formed, stop the mixer and scrape down the sides of the bowl.

Knead the dough by hand or with the mixer until smooth and elastic, about 10 minutes.

Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and divide it into three equal pieces.

Roll each piece into a long strand, about 12-15 inches long.

Braid the three strands together and tuck the ends under.

Place the braided dough on a baking sheet lined with parchment paper.

Cover the dough and let it rise again for 30-45 minutes.

Preheat the oven to 350°F (175°C).

Brush the top of the dough with egg wash (optional) and sprinkle with sesame seeds (optional).

Bake for 25-30 minutes until golden brown.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens