Shabbat Challah

Recipe View 5 mins Proof the Yeast (5 minutes): In a large bowl, sprinkle the yeast over the warm water. Let it stand for 5 minutes, until foamy, indicating the yeast is active.

Recipe View 5 mins Combine Wet and Dry Ingredients (5 minutes): Stir in the salt, sugar, oil, and 4 eggs until well blended. Gradually add the flour, mixing until a shaggy dough forms.

Recipe View 8 mins Knead the Dough (8-10 minutes): Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed.

Recipe View 1 hrs First Rise (60-90 minutes): Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place until doubled in size.

Recipe View 20 mins Shape the Challah (20-30 minutes): Punch down the dough to release the air. Divide the dough into 6 or 8 equal pieces, depending on your desired braiding style. Roll each piece into a long rope. Braid the ropes together to form loaves. Tuck the ends underneath to create a neat shape. Place on a parchment-lined baking sheet.

Recipe View 30 mins Second Rise (30-45 minutes): Cover the shaped challah with a clean kitchen towel and let rise again until puffy and a gentle poke leaves a slight indentation.

Recipe View 10 mins Prepare Egg Wash and Preheat Oven (10 minutes): Preheat oven to 400°F (200°C). In a small bowl, whisk together the remaining egg, water, and vanilla extract.

Recipe View 35 mins Egg Wash and Bake (35-40 minutes): Brush the egg wash evenly over the tops of the loaves. Sprinkle generously with sesame seeds. Bake for 35 to 40 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.