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Challah Bread

Bread — shaping it, baking it, blessing it and sharing it — is part of almost every Jewish holiday.

The bond among Jews, God and bread goes back to the first five books of the Bible: As the Israelites are about to end their exile, God commands them to show gratitude by setting aside a portion, or “challah,” of all the bread they make after entering the Holy Land.

But nowhere in Jewish scripture is it written that challah is a braided, sweet, yellow, deliciously squishy bread of the kind familiar to most American Jews, which comes from the rich tradition of Eastern European baking.

Happy Baking!

Challah Bread

5 from 12 votes
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins


  • 400 gm Refined Flour
  • 10 gm Active Dry Yeast
  • 15 gm Sugar
  • 150 ml Water
  • 50 gm Butter
  • 10 gm Black Sesame Seeds
  • 10 gm Poppy Seeds


  • In a mixing bowl collect all the dry ingredients, mix them and add water.
  • Knead a soft dough, make sure sugar granules are mixed in the dough completely.
  • Once soft dough is ready, add butter to it and start kneading it again. Dough should be soft and gluttony.
  • Keep the dough for first proofing, cover it with damped cloth in hot and dry place. Let it rest for 45 minutes.
  • Once the dough is doubled it's original size, punch it and remove all the air.
  • Divide the dough into three parts, roll long strings and combine them using braiding technique. Roll it into circular shape.
  • Let the shaped bread rest for 30 minutes, for second proofing.
  • Preheat oven at 210 degrees.
  • Once second proofing is done, brush water and salt mixture on top of your bread and sprinkle sesame and poppy seeds.
  • Bake your Challah for 20-25 minutes at 210 degrees.
  • Once its baked, brush some oil on top of it and let it rest for about 2 hours.
Article Categories:
Baked Dessert


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