Shabbat Challah Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Sugar: Adds a touch of sweetness to the bread and feeds the yeast.

Salt: Enhances the flavor of the Challah.

Warm water: Activates the yeast and helps form the dough.

Vegetable oil: Adds moisture and richness to the bread.

Eggs: Provide structure, color, and richness to the Challah.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten structure, making the bread light and airy. If the dough is too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as it can make the challah dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can result in a chewier texture, ideal for bread like challah.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be activated in water first.

• sugar - Substitute with honey: Honey adds a unique flavor and moisture to the dough, though it may make it slightly stickier.

• sugar - Substitute with maple syrup: Maple syrup provides a different sweetness and a slight maple flavor, which can be a nice variation.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a purer flavor, which can enhance the taste of the challah.

• vegetable oil - Substitute with olive oil: Olive oil adds a richer flavor and can make the bread slightly more tender.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and works well in baking, though it may slightly alter the texture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative, though it may change the texture slightly.

• eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. This can add moisture and a slight apple flavor, making the bread a bit denser.

• Allow the challah to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, wrap the challah tightly in plastic wrap or aluminum foil. Place it in a bread box or an airtight container to keep it fresh for up to 2 days at room temperature.

• To extend freshness, store the challah in the refrigerator. Wrap it in plastic wrap and then place it in a resealable plastic bag. This method will keep the bread fresh for up to a week.

• For long-term storage, freezing is the best option. Wrap the challah tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place it in a resealable freezer bag, removing as much air as possible before sealing. The challah can be frozen for up to 3 months.

• When ready to enjoy, thaw the challah at room temperature. For a freshly baked taste, reheat it in a preheated oven at 350°F (175°C) for 10-15 minutes.

• If you prefer individual servings, slice the challah before freezing. Place parchment paper between each slice to prevent them from sticking together. This way, you can easily take out just the amount you need.

• To avoid freezer burn, ensure that the challah is wrapped securely and that the freezer bag is sealed tightly. Label the bag with the date to keep track of how long it has been stored.

• For an extra touch of flavor, brush the challah with a bit of olive oil or butter before reheating. This will give it a delightful crust and enhance its aroma.

• If you have leftover challah that is starting to go stale, consider repurposing it into delicious bread pudding or French toast. These dishes make excellent use of slightly older bread and can be a delightful treat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the challah in aluminum foil to prevent it from drying out.
  3. Place the wrapped challah on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Slice the challah into individual pieces.
  2. Place a damp paper towel over the slices to keep them moist.
  3. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious to avoid making the bread chewy.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Wrap the challah in aluminum foil.
  3. Place the wrapped challah in the toaster oven.
  4. Heat for about 10 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Lightly butter the skillet or use a small amount of olive oil.
  3. Place slices of challah in the skillet.
  4. Cover with a lid and heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Steaming Method:

  1. Bring a pot of water to a simmer and place a steaming basket over it.
  2. Wrap the challah in a clean, damp kitchen towel.
  3. Place the wrapped challah in the steaming basket.
  4. Cover and steam for about 5-7 minutes, or until warmed through.

• Large mixing bowl: To combine the flour, yeast, sugar, and salt, and later to mix in the wet ingredients.

• Measuring cups: To measure out the flour, sugar, and vegetable oil accurately.

• Measuring spoons: To measure out the salt and yeast precisely.

• Wooden spoon: To mix the ingredients together until a dough forms.

• Clean surface: To knead the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in for its first rise.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough is rising.

• Baking sheet: To place the braided dough on for its final rise and baking.

• Oven: To bake the challah until it is golden brown.

• Sharp knife: To divide the dough into three equal parts for braiding.

• Pastry brush: Optional, for brushing the dough with an egg wash before baking to give it a shiny finish.

Measure ingredients ahead: Prepare all ingredients in advance to streamline the process.

Use a stand mixer: A stand mixer can knead the dough for you, saving time and effort.

Warm environment: Let the dough rise in a warm place to speed up the rising process.

Preheat oven early: Start preheating the oven while the dough is rising to save time.

Batch baking: Double the recipe and freeze one challah for later use.