Making challahs at home is simple, very easy and the result is always better than store-bought challah. This challah is made with only 5 ingredients (water doesn’t count ;)), and is super soft, airy and so tasty.
5 Ingredients Homemade Challah
2 medium challahs
For the dough:
500 grams (3 1/2 cups) all-purpose flour
10 grams (2 tsp.) active dry yeast
30 ml. (2 tbsp.) vegetable oil
10 grams (1 1/2 tsp.) fine salt
50 grams (1/4 cup) sugar
275 ml. (1 cup + 2 tbsp.) water
For brushing and decoration (optional):
A little water
Sesame seeds, poppy seeds or sunflower seeds
- In a bowl of a mixer with a dough hook place flour, yeast, oil, salt, sugar and water and knead on low-medium speed for about 10-12 minutes until the dough is smooth.
- Cover the bowl and allow rising for 1-2 hours or until the dough doubles in volume.
- Transfer the dough on a lightly floured work surface and divide to 6 pieces (or less, depending on the desired braiding technique).
- Roll each piece of dough into long strip and braid a challah.
- Place the challah on an oven pan lined with baking paper, cover and let rise for about an hour or until it nearly doubles in volume.
- Gently brush the challah with some water and sprinkle sesame, poppy seeds or sunflower seeds.
- Preheat oven to 180c degrees.
- Bake for 30-40 minutes or until golden and set.
- Remove from oven and cover with a towel. Cool completely covered with a towel.
- The challah is at its best on the day of baking, but you can freeze it up to a month in a sealed bag.
- Instead of sugar you can use honey, date syrup or maple the same amount. Flavors will vary accordingly.
- If you want, you can add raisins or cranberries to the dough.
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