Ingredients and Weight:
- 3 cups (360g) unbleached all-purpose flour, plus more for dusting
- 1 teaspoon (5g) instant yeast
- 1 tablespoon (15ml) sugar
- 1 teaspoon (5g) salt
- 1 cup (240ml) warm water
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 large egg, beaten
Preparation Time:
1 hour
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- Create a well in the center and pour in the warm water, olive oil, and beaten egg.
- Mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 30 minutes.
- Divide the dough into 3 parts.
- Roll out each part into a long rope.
- Braid the 3 ropes together into a challah shape.
- Place the challah on a baking sheet lined with parchment paper.
- Cover with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the challah with beaten egg.
- Sprinkle with sesame seeds or poppy seeds (optional).
- Bake for 30-35 minutes, or until golden brown and cooked through.
- Remove from the oven and let cool on a wire rack before slicing and serving.
Nutritional Information:
Per serving (1 slice):
* Calories: 250
* Carbohydrates: 45g
* Protein: 8g
* Fat: 8g
* Fiber: 2g
* Sugar: 5g
Dish Characteristics:
- Fluffy and airy texture
- Golden brown and slightly crunchy crust
- Sweet and slightly savory flavor
- Ideal for Shabbat, holidays, or special occasions
User Comments:
- "This challah was absolutely delicious! It was so soft and fluffy, and the flavor was perfect." - Sarah
- "I've tried many challah recipes before, but this one is by far the best. It's easy to make and always turns out perfect." - David
- "This challah is a great way to celebrate Shabbat. It's beautiful, delicious, and brings everyone together." - Rachel
Special Precautions and Tips:
- To ensure a fluffy challah, use warm water when mixing the dough.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Let the dough rise in a warm place to help it develop a good texture.
- Brush the challah with beaten egg before baking to give it a golden brown crust.
- Let the challah cool slightly before slicing and serving to prevent it from tearing.
