If you’ve been searching for the most delicious homemade challah bread recipe, look no more!
I honestly cannot remember the last time I didn’t make Challah for Shabbat. In fact, last Friday morning I was so exhausted that I asked Benji to add store-bought challah to his Friday morning shopping list, for the first time in YEARS.
About three hours before Shabbat came in, I decided that I just can’t do it. It’s such a delicious homemade challah bread recipe, it won’t take me very long, and everyone will be super happy to have my yummy, mushy baked goods, as opposed to the store bought errrr…. Not as good as mine…
I have used several different bread recipes over the years, until about five years ago. We were invited for Friday night dinner by my friend Tziona, and that’s when the decision was made- this was my new favorite recipe! Thanks, Tziona!
Since I have been using this for years, I have made some minor changes to make it perfect for my family’s taste buds 🙂
Add these items to your shopping list and make sure that you have the ingredients necessary for the challah dough:
- Vanilla sugar / Vanilla extract
- Margarine (For the cookie crumble topping)
Challah Recipe Ingredients:
- 2 cups water
- 2 1/2 tbsp yeast
- 3/4 cup sugar
- 7 cups flour
- 1/2 cup oil
- 2 eggs
- 1 tbsp salt
- 1 tbsp vanilla sugar OR 1 tsp vanilla extract
Add the ingredients to a mixing bowl.
Mix all ingredients and knead the challah dough until it’s elastic-y and smooth. Cover with a towel, and set aside in a bowl for two hours.
Once your dough is ready, set your oven to 1850 Celsius.
Divide the bread dough into four sections. If you want larger challahs, you can divide into two sections.
I used two sections, and I’m using the other half for another baked good recipe (coming up soon).
Braid each challah, cover, and set aside while you make the cookie crumble topping.
- 50 grams margarine semi-melted
- 1 1/4 cup flour
- 1 tbsp vanilla sugar or 1 tsp vanilla extract
- 1/4 cup of sugar
Mix ingredients into crumble. You may have to add more flour if it’s not “crumbly” enough. You’ll have leftovers, you can put it in your freezer.
Uncover the dough. Beat an egg well, and brush over the challah.
I used the cookie crumble on one of my challahs, and sunflower seeds on the second one.
Bake on 1850 C for about 20 minutes or until golden brown on top and underneath.
Chances are that once you make this, you’ll agree with me that its the most delicious home made challah bread recipe EVER!
2 כוסות מים
שתים וחצי כפות שמרים יבשים או טריים
שלושת רבעי כוס סוכר
שבע כוסות קמח
חצי כוס שמן
חבילה סוכר וניל
ללוש עד לקבלת מרקם אלסטי
להניח בצד לתפוח כשעתיים
לחלק לארבע, לקלוע צמות ולהבריש ביצה טרופה מעל
לפזר מעל פרורי עוגיות
לאפות בתנור 1800 כ20 דקות
פרורי עוגיות לפיזור מעל החלות
להמיס חלקית 50 גרם מרגרינה
להוסיף אחד ורבע כוס קמח
חבילה סוכר וניל
רבע כוס סוכר
לערבב עד שנהיה פירורים
For more recipe ideas, click here!