How to Bake Challah Bread

Rabbanit Sarah Mesikah presents an inspiring and thorough lesson on performing the mitzvah of hafrashat challah.  This video lesson is presented on the Hidabroot website.  To watch the full video, visit Hafrashat Challah. 

Using the mixing method Rabbanit Mesikah presents in the video, below are the ingredient measurements that make a tasty challah, with a taste that is somewhere between sweet and regular.

Ingredients:

2 kilograms regular flour (the Shufersal brand was used in this recipe)

40 ml instant dry yeast*

2 tablespoons salt

130 ml white sugar

5 cups of water (each cup is approximately 200 ml)

1/2 cup canola oil

Glaze:

1 egg
1/2 teaspoon canola oil
sesame seeds

* PACA instant dry yeast is a good choice for this recipe.  The yeast should be used within 3 to 4 months after opening for best results.  Store tightly-sealed in the refrigerator.

For the recipe above, the dough is hand-kneaded for half an hour, covered with a large plastic bag and set to rise for 1 1/2 hours.  The dough is then gently folded from four corners and flipped over, seam side down.  Cover and allow to rise again for 1/2 hour.  Your dough should now be ready to separate.  

The dough should not rise more than twice its volume in the first rising.  If your dough is rising too quickly, which is common in the warm summer months, place it in the refrigerator.  It is also helpful to place the dough in the refrigerator while shaping the loaves.  This will prevent the yeast from losing its strength too soon and making for flat challah loaves.

Tips for Best Results:

• Place a tray of water on the lowest rack of the oven prior to preheating.  This will create steam in the oven and allow you to achieve a great golden brown crust without drying out the crumb.
• Bake at 180°C/350°F/Gas Mark 4.  Set the temperature slightly higher for the first 7 minutes and then bring down to 180°C. 
• Every oven is different.  If you are getting uneven baking results, try making larger challah loaves and bake one at a time.
• Once out of the oven, cover the challah loaves with a towel (a bath towel should be large enough) and allow to cool.  When cooled, yet still warm, place in 2 plastic bags (try to avoid air pockets) and freeze until needed.
• For general tips on bread making, thefreshloaf.com is a great resource.

Photo Credit: Photo by Aviv Hod, published on Wikipedia Commons.

Do you have a challah recipe or a useful tip to share?  We welcome your comments below.