Make our quick and easy challah recipe, even a beginner baker can master. Once the dough is ready you can make all your favorite shapes. Try our special Shabbat challah shapes, like the Key Challah for the Shabbat after Passover (Schlissel is the Yiddish word for key. Making a key shaped, or schlissel challah the Shabbat following Passover is a Chassidic tradition dating back as early as the eighteenth century. Challah baked in this shape signifies an increase in financial blessings. Many still bake the challah with an actual key baked into the dough and many form the dough into the shape of a key. Some people do both and place a key into their key shaped challah.)
The Torah Scroll to celebrate the holidays of Simchat Torah and Shavuot.
Have fun with the Candlestick Challah for any week, the Bird, Rose, Fish, Twist, Cone and Sunflower.
- 1¾ cups warm water
- 2¼ teaspoons active-dry yeast
- ⅓ cup sugar
- 1 tablespoon salt
- 1 egg
- ⅓ cup olive oil
- 5-7 cups bread flour
- In a large bowl, add the water, yeast, sugar, salt, egg and olive oil. Mix until combined.
- Gradually add cups of bread flour and mix until a dough forms. Turn the dough out onto the counter and knead in remaining flour until the dough reaches a soft, smooth texture that's just slightly sticky to the touch. The exact number of cups depends on how packed the cups are.
- Place the dough in a clean bowl and cover with plastic wrap. Allow the dough to rise in a warm part of the kitchen until doubled in size, about an hour.
- Now it's time to create your favorite shapes. Practice makes perfect! When making challah shapes, if the dough is not stretching out, set it aside for a few minutes to rest before trying to shape it again. Also, while you're shaping only some of the dough, keep the main bowl covered with plastic wrap so it doesn't dry out. Once each shape is ready, place it on a baking sheet and brush with egg wash.
- Preheat the oven to 350°F / 175°C.
- Allow all the shapes to rise until they are poofy. For small shapes, this will take about 20 minutes. This step is called 'proofing' and it gives challah its airy texture.
- Bake for about 15-30 minutes until challah is golden on top. This step depends on how big the shapes are, the larger shapes will need to bake longer.