Veronica's Delicious Fool-Proof Challah

What’s Cooking Today? 👩🏻‍🍳

Every Friday night, your two Challot are covered on the Shabbat table, but it is extra special if you take the time to make them yourself. Making Challah is a very long process, and my step by step guide will help you to make it delicious and (hopefully) flop proof!

One of the fun parts of making challah is braiding the dough. You might have seen a three-strand braid, but did you know some people use four, six, or even more strands?

For Rosh Hashanah, we make round Challah. For Purim, we make “Purim” bread, a regular challah but made with sprinkles on top or something exciting on the inside! Challah is THE most important part of every meal.

So, next time you eat challah, remember it’s not just yummy bread — it’s a symbol of our traditions, family, and connection to Jewish life!

Let’s make some challah! 🕎🍷

This is what you will need for this recipe: 🥣🥄

Method 📖

1. Place the flour into a large bowl. On one side of the bowl, add the salt.

2. On the other side of the bowl, add the sugar and yeast on top of the sugar.

3. Make a well in the centre with your fingers.

4. Now add the egg and oil and combine using your hands.

5. Slowly add the water until you form a dough that does not stick to your hands.
   If it is sticky, don’t add more water. If it is too dry, add a little bit more water. You may may use all the water.

6. Rest the dough by placing it on your countertop with the bowl turned upside down.

7. After an hour and a half, take out your dough.

8. On a floured surface, portion your dough into the number of strands you would like to plait. Using a rolling pin, roll out each piece of dough and then roll it up. Start plaiting your dough in the style you would like.

9. Crack and check your other egg and using a fork, mix the egg, and then, using a pastry brush, brush the top of your challah with egg wash.

10. Preheat oven to 190° during your 45-minute wait after plaiting.

11. Leave on a baking tray with parchment paper to rise for another 45 minutes.

12. After 45 minutes, place in your hot oven.

13. Bake for about 20 minutes until golden brown.

14. Wrap up in foil.