Shabbat Challah

Challah bread is commonly eaten on Shabbat (Sabbath) and other Jewish religious holidays, except for Passover. In Rabbinic tradition, challah refers to the portion of the bread dough that is set aside as a tithe. It’s pareve, or made without dairy or meat, and complies with Jewish dietary laws, which state that meat and milk cannot be served in the same meal. On high holidays, challah is made with special ingredients like apples, raisins, seeds, and nuts and may be shaped differently (like in a circle for the new year or like a key for the first Sabbath after Passover). 

Two loaves are served at the Shabbat meal to symbolize the double portion of manna that was provided for the Israelites in preparation of the Sabbath. Typically, at the beginning of the meal, the challah is covered with a special cloth, and a special blessing called the kiddush is said over the wine. Then the bread is uncovered and a blessing is recited over the bread. Some people dip the bread in salt as a symbol of purification and preservation by God before the blessing is said. 

Though challah bread isn’t a sacred part of the Christian culture or dinner ritual, that doesn’t mean we can’t find beauty in its symbols or take the opportunity to remember our covenants as we prepare and serve this beautiful loaf. 

The classic shiny, brown braid is familiar to many, resembling brioche in its color, texture, and sheen. Challah is made from a sweet dough, enriched with eggs and honey or sometimes sugar. It’s beautiful on the table and goes well with everything from brisket to soup to charcuterie. 

Ingredients:

1 cup lukewarm water

2 teaspoons active dry yeast

⅓ cup honey

4 cups all-purpose flour (plus ½ cup, if needed)

2 teaspoons salt

2 large eggs

1 large egg yolk (reserve the white for the egg wash)

¼ cup oil (I prefer olive or coconut)

Directions:

In a small bowl, dissolve the yeast in the warm water with the honey. Stir to distribute the honey. Let stand for a few minutes until the yeast begins to foam. 

In a separate large bowl (or in the bowl of a stand mixture), combine 4 cups of flour and the salt. Whisk to combine. 

Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk to break the eggs and combine into a slurry, and don’t worry too much if some of the flour gets combined. 

Add the yeast-honey mixture to the egg slurry, then mix with the flour until a shaggy dough forms. 

Switch the whisk attachment for the dough hook, if using a stand mixer. Knead for 6-8 minutes. If it’s very sticky, slowly add the remaining ½ cup of flour a tablespoon at a time until it feels tacky and starts to come together. The dough will be finished kneading when it forms a smooth ball and pulls away from the sides of the bowl.

Oil the bowl and let the dough rest, covered, for 1 ½–2 hours, until doubled in size. 

Braid the dough following the directions below.

Once braided, transfer to a parchment- or silicone-lined baking sheet, sprinkle with a little bit of flour, and cover with a clean towel. Let it rise again for about 1 hour. 

Preheat the oven to 350 F and arrange a rack in the middle of the oven. 

Prepare the egg wash by whisking the reserved egg white with a tablespoon of water. Once ready to bake, brush the egg wash over the dough, including in the cracks and down the sides. 

Optional: If you like seeded challah, you can add sesame seeds or poppy seeds to the wet egg wash. 

Bake for 30-35 minutes, rotating the baking sheet halfway through. The bread should be deeply browned. 

Let cool to room temperature and serve. 

6 strand: over two, under one, over two, always starting from the same side

4 strand: over one, under one, over one, always starting from the same side

3 strand: over one, over one, alternating sides