Judaica Store Blog

In ancient times, challah was a dough tithe given to the high priest. After the destruction of the temple, a piece of bread was burnt to remember the priest. Eventually challah became the entire bread loaf. Traditionally challah is made from braided egg dough.

1. Prepare the dough by dissolving yeast with a tablespoon of sugar in lukewarm water. Let sit for 10 minutes. Add the remaining ingredients from your challah recipe.
2. Knead the dough so it is smooth. If too firm, add water, if too soft, add flour.
3. Oil a bowl and coat the dough by flipping it in the bowl.
4. Heat the dough for 1-2 hours or until it rises to about double its original size. You may have to punch holes in it to let air rise.
5. Here, separate the challah (see Torah) and divide it so you can braid it like above.
6. Repeat step 4.
7. Preheat oven to 350.
8. Beat an egg yolk with some water, maybe even some sugar. Using an egg brush, glaze the yolk all around the challah. Poppy or sesame seeds can then be sprinkled on the dough.
9. Bake that challah for maybe half an hour, or until it sounds hollow if tapped on bottom. Cool it by removing it from the pan.

All you need next is a challah cover from your favorite Judaica store. A challah cover is a good investment - you don't want that baby going stale!