Challah Shabbat Shabbos Bread Recipe
Celebrate tradition and flavor with this soft, golden-braided Challah Shabbat Shabbos Bread Recipe, a timeless centerpiece for your Friday night table. Made with a classic blend of warm water, yeast, honey, and eggs, this homemade challah boasts a delicate sweetness and tender texture that’s perfect for Shabbat dinners or festive occasions. The braided dough, enriched with vegetable oil for richness and a shiny egg wash for a golden crust, is beautifully finished with sesame or poppy seeds for a touch of elegance. This recipe walks you through easy-to-follow steps for kneading, braiding, and baking to perfection, resulting in a show-stopping loaf with a satisfyingly soft crumb. Whether served plain, alongside honey and butter, or as the base for indulgent French toast the next morning, this challah is as versatile as it is delicious. Perfect for experienced bakers and beginners alike, this bread is a warm, fragrant symbol of tradition that will bring comfort and joy to any meal.
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Recipe Information
Ingredients
- 1 cup Warm water
- 1 tablespoon Active dry yeast
- 1 cup Granulated sugar
- 4 Large eggs
- 0.5 cup Vegetable oil
- 2 tablespoons Honey
- 1 tablespoon Salt
- 6 cups All-purpose flour
- 1 Egg yolk
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Sesame seeds or poppy seeds (optional)
Instructions
In a small bowl, combine warm water and active dry yeast. Stir in 1 tablespoon of granulated sugar and let it sit for 5-10 minutes until the mixture becomes foamy.
In a large mixing bowl, beat 3 of the large eggs (reserving 1 egg for the egg wash) along with the vegetable oil, honey, remaining sugar, and salt. Mix until well combined.
Add the yeast mixture to the egg mixture and stir to combine.
Gradually add the all-purpose flour, 1 cup at a time, stirring until a dough forms. Once the dough becomes too stiff to stir, transfer it to a lightly floured surface.
Knead the dough for 8-10 minutes, adding a small amount of flour as needed to keep the dough from sticking. The dough should be soft, smooth, and slightly tacky but not sticky.
Place the kneaded dough in a lightly greased large bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
Once risen, punch down the dough and transfer it back to the floured surface. Divide the dough into 3 equal portions for a simple braid or more portions for a more intricate design.
Roll each portion into long ropes of equal length and braid them together. Pinch the ends to seal and tuck them underneath. Transfer the braided loaf onto a parchment-lined baking sheet.
Cover the braided loaf with a kitchen towel and let it rise again for 30-45 minutes until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the reserved egg yolk and 1 tablespoon of water. Gently brush the egg wash over the loaf, ensuring even coverage. Sprinkle with sesame seeds or poppy seeds if desired.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.
Allow the challah to cool slightly on a wire rack before slicing and serving.
Nutrition Facts
Calories |
4873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 928 mg | 310% | |
| Sodium | 7389 mg | 321% | |
| Total Carbohydrate | 796.5 g | 290% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 236.6 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 412 mg | 32% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 1363 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
