Best 3 Shabbat Challah Recipes

SHABBAT CHALLAH

Steps:

• In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
• Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
• Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
• Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

CHALLAH SHABBAT/SHABBOS BREAD RECIPE

Steps:

• Into large bowl, measure 2 cups of the flour. Set aside. Into a blender jar,.
• Pour the water, yeast, and remaining cup of flour. Cover and blend at low speed. Uncover and continue blending while adding the oil, sugar, large egg, and salt. Blend until mixture is smooth.
• Pour batter over the reserved flour. Mix thoroughly with a spoon until a ball of dough forms. Place in a lightly greased bowl turning to grease all sides. Cover and let rise in a warm draft-free place for 1 ½ hours or until doubled in bulk. Stir down.
• Shape the dough into challas, braided or unbraided. To shape into 2 small braided challas, divide the dough in half. Divide each part into 3 equal parts. Roll each part into a long coil of even thickness. Pinch together the tops of all 3 pieces. Start to braid by taking the outer right strip and crossing it over the center strip, bringing it to the center. Then take the outer left strip and cross it over the middle strip, bringing it to the center.
• Repeat the procedure by alternately bringing the right strip to the center until all are braided. Pinch the ends together. Tuck the ends in carefully. Transfer the bread to a greased loaf pan, 9 5/8 x 5 ½ x 2 ¾ inches. Repeat with remaining dough. If you choose to make one large challah, use a 9 x 13 x 2-inch baking pan.
• For a round challah, shape the dough round with your cupped hands. Place in greased 9-inch pan (round).
• Cover and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees F.
• Beat the remaining egg with the tablespoon of water just to blend. Brush the top of the breads with the egg wash. Sprinkle sesame or poppy seeds if desired. Bake for about 40 minutes, until breads are well browned and sound hollowed when tapped with knife handle or spoon. Remove to racks to cool.

BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS

Steps:

• Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
• When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
• Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
• Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.