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2 challah bread loaves on a baking tray

Challah Bread

Traditional Jewish bread for Friday night evening dinners. Braided and with fluffy inside.
Prep Time 15 mins
Cook Time 50 mins
Resting time 2 hrs
Course bread
Cuisine Jewish
Servings 2 challah loaves


  • 4 cups (500 grams) flour
  • tablespoon dry yeast
  • ¼ cup sugar
  • 1 teaspoon salt
  • cups lukewarm water
  • 1 egg
  • cup any vegetable oil - I like to use olive oil

For garnish:

  • 1 egg beaten - egg wash
  • 2 tablespoon sesame seeds
  • 2 tablespoon pumpkin seeds
  • 2 tablespoon poppy seeds


  • Mix all of the dry ingredients, except for the salt, in the stand mixer bowl.
  • Attach the kneading hook and mix on slow speed.
  • Gradually add oil, water, and egg while mixing.
  • Add salt and knead for 4 minutes until dough is unified.
  • Form the dough into a ball shape and let this rise in a greased bowl for an hour.
  • Divide the dough into 2 pieces and let this rise again for half an hour.
  • Divide each pieces to smaller pieces and create strands to braid the challah.
  • Braid the strands to challahs. (In the pictures I made round challahs from 4 strands each)
  • Heat the oven to 160°C / 325°F degrees with no fan - upper and lower heat.
  • Brush the 2 braided challahs with the egg wash and let this rise again for another half an hour - if you are in a hurry, you can skip this step.
  • Make another layer of egg wash and sprinkle all of the garnish seeds.
  • Bake for 40-50 minutes –but pay attention after 40 minutes if the bread looks very golden then take them out of the oven!
  • Serve and Shabbat Shalom!