The Ultimate Shabbat Challah Recipe

Nothing says Shabbat quite like the aroma of freshly baked challah filling the house. 

Soft, fluffy, and lightly sweet, homemade challah is easier to make than many people think. This classic recipe yields beautifully golden braided loaves with a tender texture and rich flavor, perfect for Shabbat, holidays, or any special family meal.

Ingredients

For the Dough

• 1 kg (about 8 cups) all purpose flour
• 40 grams fresh yeast
• 2 1/2 cups room temperature water
• 2 eggs
• 1 tablespoon fine salt
• 1/2 cup demerara sugar
• 1/2 cup unrefined sunflower oil

For the Topping

• 1 egg yolk
• 3 tablespoons sesame seeds
• 3 tablespoons sunflower seeds (optional)

Instructions

In a large bowl, combine the flour and sugar. Crumble in the fresh yeast and add the oil, water, and eggs.

Mix and knead until a dough begins to form. Add the salt and continue kneading for about 5 minutes, or until the dough is smooth, elastic, and only slightly tacky.

Lightly grease a large bowl and place the dough inside. Cover and let it rise in a warm place for about 1 hour and 15 minutes, or until doubled in size.

Divide the dough into 6 equal portions and shape each one into a ball. Place them on a lightly floured surface and let them rest for 10 minutes.

Roll each ball into a long rope. Using three ropes for each loaf, braid two challahs and place them on a baking sheet lined with parchment paper.

Lightly flour a sheet of parchment paper and place it over the challahs. Cover with a kitchen towel and let rise for another hour, until puffy.

Preheat the oven to 350°F (180°C).

Whisk the egg yolk with a small amount of water and brush it generously over the challahs. Sprinkle with sesame seeds and sunflower seeds, if using.

For a bakery style crust, place a small oven safe pan filled with ice cubes on the bottom rack of the oven to create steam.

Bake for about 35 minutes, or until the challahs are beautifully golden brown and sound hollow when tapped on the bottom.

Transfer to a wire rack and allow them to cool before serving.

Enjoy!