Challah

HALF a recipe ingredients:
First Part:
5 1/2 oz Strong White Bread/Challah Flour
3 oz Sugar
1 1/2 oz Fresh Yeast
6 oz Boiled Tepid Water (very important for the water not to be too hot as it will kill the yeast. You should be able to dip your finger into the water and it should be comfortable.)

Second Part:
2 Eggs
3 tsp Salt
2 fl oz Oil
6 oz Boiled Tepid Water (for this part, its ok if the water has cooled down)
1 1/2 lbs Strong White Bread/Challah Flour

FULL recipe ingredients:
First part:
11 oz Strong White Bread/Challah Flour
6 oz Sugar
2 oz Fresh Yeast
12 fl oz Boiled Tepid Water (very important for the water not to be too hot as it will kill the yeast. You should be able to dip your finger into the water and it should be comfortable.)

Second Part:
3 Eggs
6 tsp Salt
4 fl oz Oil
12 oz Boiled Tepid Water (for this part, its ok if the water has cooled down)
3 lb Strong White Bread/Challah Flour


If you are doing the half a recipe you can not make a Brachah or take Challah unless you are making it at the same time as another dough making up the required amount (2 lbs 11 oz - 3 lbz 11 oz can take challah without a Brachah. 3 lb 11 oz or more can take Challah with a Brachah).

I like to make the half recipe because I don't have so much freezer space for a full batch. I also like to make a full batch when I can so that I am able to make a Brachah

Mix together the first part of the ingredients. Cover with a tea towel. Leave for 10-15 minutes.


The mixture should either have grown a bit or have bubbles in it.

Second Part: Add the eggs, oil and salt and mix well. Add the rest of the water and mix again. Add the flour and mix it in well. Knead dough for 5-10 minutes. Mine is best kneaded when done by Yankel. Good kneading equals easier rolling out.
(sorry forgot to take pic of dough!)

Once the dough is kneaded, coat the outside of the dough with a bit of oil - I then put it into a new bin bag to rise. You can also leave it in the bowl that you mix it in and cover it well with cling film.

Leave the dough to rise for 2 hours in a warm place (airing cupboard, boiling cupboard etc.) If you dont have a warm cupboard it will still rise, just may need a little longer.

Roll out dough. When rolling out, you may need to have some flour on the surface so that the dough is manageable but try not to add too much flour as you dont want the dough to become too heavy.

To make individual challos:




Turn over.



To plait:
Take 3 equal pieces of dough and roll out each one and then plait them all together.




Place on a baking tray lined with greaseproof paper and cover with a tea towel. Leave to rise a further 20-30 minutes. It is important to cover them whilst they are rising for the second time so that the dough does not dry out.

Brush with egg and sprinkle sesame/ poppy seeds (optional). Bake on 200 for 20 - 30 minutes.

Note: You can prepare the dough a day in advance and put it in the fridge over night. If you are doing so, remove from fridge and allow to warm up at least 2-3 hours before wanting to roll out challos.

Et Voila!