Preparation Method

Dissolve yeast in water with 1 tsp of sugar. Beat well and leave 10 mins until frothy. In a large bowl, lightly beat eggs. Add salt, sugar, oil and beat again. Add the yeast mixture and beat well. Gradually add flour to make a soft dough that holds together. Mix well using a large spoon. Knead until dough is smooth and elastic (add flour if it’s too sticky). Pour a little oil in the bowl to grease the entire dough. Cover bowl with plastic wrap, put in a warm place to rise for 2 3 hrs., or until doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

To make round challah: Take 1 piece of dough, roll it between palms, and stretch into a long fat rope about 18” long and 2” thick – a little fatter at one end. Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around like a snail. Continue with remaining pieces.

To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between palms and pull into long thin ropes about 18” long and 1 ¼” wide. Pinch 1 end of all the strands together and plait them: bring the right rope over the middle one, then bring the left rope over it and continue. Pinch the ends together and tuck under the loaf. Continue with the remaining 3 pieces.

Baking Instructions

Place the loaves on well oiled baking sheets, leave room for them to expand, then leave to rise for 1 hr., or until doubled in bulk. Gently brush with beaten egg yolks then sprinkle with poppy or sesame seeds. Bake in a preheated 350°F oven for 30 40 mins or until the loaves are golden-brown.

Learn more about fascinating Jewish traditions when adding the Israel land package to our Secrets of Egypt & the Nile river cruise.