Shabbat Challah

Bread

The BEST challah bread recipe you’ll find, I’ll show you step-by-step how to make my Grandmother’s famous six-strand challah bread, perfect for the Jewish Sabbath or weekend French toast.

– All Purpose Flour – Dry Active Yeast – Sugar – Eggs – Butter or Oil – Sesame Seeds

Ingredients:

Step 1

Dissolve yeast in warm water with one tablespoon of sugar and set aside.

Step 2

Whisk together flour, sugar, and salt. Add beaten eggs and dissolved yeast mixture into the bowl.

Step 3

Slowly pour in oil or melted butter and mix well.

Step 4

Turn out onto a floured surface and knead by hand.

Step 5

Place the dough in the bowl and cover it with vegetable oil. Cover the bowl with a towel and let the dough rise at room temperature until it's doubled in bulk.

Step 6

Punch down with a fist then knead one or two more times before dividing the dough in half to begin forming two braided loaves.

Step 7

Divide each half into 3 or more strands (depending on how intricate you want your loaf to be braided).

Step 8

Place your braided challah loaves on a greased large baking sheet, season, and brush with a beaten egg.

Step 9

Place both pans in the oven and bake the challah bread until golden brown on the surface.

See more recipes at: www.thelemonbowl.com

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