Traditional Shabbat Braided Challah

1. 1

   In a large bowl, sprinkle the yeast over the water and let it sit for about 5 minutes to dissolve. Stir in the salt, sugar, oil, and 4 eggs until well combined, then gradually mix in the flour. When the dough is too stiff to stir, turn it onto a floured surface and knead for 8 to 10 minutes. Place the dough underneath the bowl to rise until doubled, or place it in the bowl and cover with a towel.

2. 2

   Punch down the dough and divide it into 6 or 8 equal pieces depending on your desired shape. Remember to remove a small piece and make a blessing (Jewish law).

3. 3

   Roll the pieces into ropes. Braid into two loaves, or one very large 6-strand braid—only if your oven is large enough—or form spiral-shaped challahs from each rope. Tuck the ends under and place on a baking sheet to rise until a gentle poke with your finger leaves a small dent.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water, and vanilla sugar, then brush it over the tops of the loaves. Sprinkle sesame seeds on top.

5. 5

   Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown.

6. 6

   Wrap the small piece of dough that was blessed in aluminum foil and burn it in the oven as an offering while the other loaves bake.

• Calories 144.05 kcal Moderate
• Protein 3.35 g Low Source
• Carbs 22.2 g Moderate
• Total Fat 4.35 g Moderate
• Saturated Fat 0.72 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 15.62 mg Moderate
• Sodium 15.96 mg Low Source
• Fiber 1.38 g Low Source
• Sugar 2.39 g Low Source
• Added Sugar 0.66 g Low Source
• Calcium 9.14 mg Low Source
• Iron 1.45 mg Low Source
• Potassium 15.64 mg Low Source
• Vitamin A 4.29 mcg_rae Low Source
• Vitamin C 0.02 mg Low Source
• Vitamin D 0.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Sesame