There's nothing like a good Challah for Shabbat. It goes well with all the food from Shabbat table. Nothing beats Challah for Shabbat, apart from homemade Challah for Shabbat. You can’t beat that amazing small of freshly baked Challah roaming through the house. Here is a recipe given to me by a good friend - his mother regularly makes this Challah recipe for Shabbat. I tried it myself and it came out awesome. Here is the recipe…Print Pin Rate
- 2 Pounds Flour
- 2 Eggs
- 1 Egg yolk yellow
- 1 3/4 Cups Warm Water
- 1/4 Cup oil
- 1 Tablespoon Salt
- 2 tablespoons or one cube of fresh yeast Dry yeast
- 1 Bag Vanilla sugar
- Place in a bowl in this order: flour, yeast, eggs, oil, sugar and water.
- Start kneading with your hands for at least 10 minutes. Do not be lazy!
- After a few minutes of kneading when the dough has been done more or less evenly - Add the salt and knead until a repeat of the original for another 10 minutes. (Of course, if you feel wet dough - add a little flour. If dry add a teaspoon of water)
- Flour the insides of a bowl and place the dough in it.
- Sprinkle a little flour over the dough.
- Cover the bowl with a thick towel and put in a warm place for an hour.
- Once the dough has risen - Knead the dough again well and good for at least another 7 minutes.
- Place it back in the bowl to rise for another half an hour at least.
- At the end of the second rising - Divide the dough into 6 equal pieces.
- Make each piece of dough into one thick long piece.
- Get the 3 pieces of dough and unite them together at the tip.
- Twist and connect the other end to the edges and press down again.
- Mix the egg yolks with the sugar and vanilla and with a brush cover all sides except the bottom.
- Sprinkle some sesame seeds over.
- Place in a preheated oven of 350 Fahrenheit for 25-30 minutes.
- There you have it, perfect homemade Challah for Shabbat......
- ......Now quickly hide it so there is something left for Shabbat!