Easy Challah Bread Recipe

Now that we are home together as a family A LOT more, it also means that we have more time on our hands to try out new things. Namely, that’s been baking for us. For the most part the boys enjoy helping me out – at least being the taste testers.

Last week I was watching Rebbetzin ( a female religious teacher ) Devora, from Chabad of Danforth-Beaches, do a FB live of her and her daughters making a challah. I never really made one from scratch before so I thought I would give it a try. I was surprised to find out how easy it was to make it. Not only that, but it’s a simple recipe that includes only 7 ingredients: yeast, water, sugar, eggs, oil, flour and salt.

My Rebbetzin said that the number 7 is significant in this recipe because Shabbat (the Sabbath) is the 7 day of the week and that’s the day we eat Challah (Jewish tradition).

Meaning of Ingredients

Religious Jews believe that besides the physical aspect of making the Challah, it’s also a very spiritual experience. I found a great explanation of the importance of each ingredient used in making of the challah in an online article. According to Esther Kaltmann, here’s the significance of each ingredient (copied directly from article, linked above).

• Water: “Water is life. We need it to live. We want to be a source of life for other people.”

• Yeast: “It causes the dough to rise, so it represents growth and expansion. We think of expanding our emotional and spiritual well-being and also rising to our potential.”

• Sugar: “It is sweet, and we want our lives to be mostly sweet.”

• Eggs: “Eggs are round and represent the cycle of life.”

• Oil: “This is the idea of anointing. We want to anoint other people with blessings and good things. We pray for each person’s special need.”

• Salt: “It represents discipline and also the difficulties in our life, the salty parts. I put in a little bit of salt, but notice I put a lot more sugar in.”

• Flour: “It binds everything together. It’s the ultimate basic food that gives us sustenance. So we pray that we give everybody around us sustenance, and we always want to be there to help other people.”

Traditionally, when Jews bake challah, it’s also a time to make a prayer to heal those that are sick. I find that during this time when so much of the world is experiencing sickness due to COVID-19, it’s even more special to incorporate baking challah into my weekly routine. While there is a ‘proper’ Jewish prayer, you can say anything that you want while thinking of those that are sick.

Recipe

No matter your reason for baking challah, or the day you enjoy it on (we love using it to make French Toast on Sundays), this tasty bread will delight your senses. I’ve never met anyone who doesn’t enjoy challah. It’s a crowd-pleaser, even for the pickiest of eaters.

Ingredients:

• 1 Tbs of instant yeast
• 1 1/3 cup warm water
• 1/3 cup sugar
• 1/4 cup oil (vegetable or avocado)
• 2 egg (one for brushing the top of the braided challah)
• 4 cups flour
• 2 tsp salt
• Yield: 2 medium size challas or 3 smaller ones

Directions

In a large bowl, add the instant yeast and mix with warm water.

Add in a small amount of sugar. Wait for yeast to activate (it turns foamie and starts to bubble).

Once yeast is activated, add sugar, 1 egg, oil and mix.

Mix in flour and salt.

Start kneading the dough mixture with hands. It will take about 5-10 minutes of kneading. Dough will be ready when you press down on it and it springs back up. If it’s too sticky, add flour. 

You can now either pour a bit of oil over the dough, leave it in the bowl covered with a towel for an hour to let it rise.

Alternatively, you can divide the dough into either 2 halves, or thirds and braid it. Once you are done forming the challah, place on a cookie sheet (covered with parchment) and cover challahs lightly with a tea towel and let it rise for an hour.

Preheat oven to 350°F (175°C).

Beat the remaining egg and brush a generous amount over each braid. Sprinkle with your favourite toppings (sesame seeds, poppy seeds, everything but the bagel, chocolate chips, or sprinkles to name a few ) or leave it plain.

Bake for 20 minutes or until the top is golden brown.