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Soft Shabbos Challah and Classic Braided Texture
This Soft Shabbos challah is made with simple ingredients and a tender crumb. A classic braided bread perfect for sharing and baking at home.
Classic braided challah bread with raisins and sesame or poppyseeds.
Why You Will Love and Enjoy This Soft Shabbos Challah
- Soft texture with just enough sweetness to make it special
- Easy to work with dough, even if you’re not an expert baker
- Flexible recipe with raisins or seeds, depending on your mood
Soft Shabbos Challah with a Slightly Sweet Crumb
- Prep Time: 20 minutes
- Proofing Time: 90 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2 medium loaves or 1 large braided loaf 1x
- Category: Bread
- Method: Easy baking
Description
This is the kind of challah that makes your kitchen smell like something special is happening. It’s soft, slightly sweet, and forgiving enough even if your dough isn’t perfect.
Ingredients
- 2 cups warm water
- 1/2 cup oil
- 1/2 cup sugar
- 1 Tbsp salt
- 2 eggs
- 1 packet instant yeast (about 2 1/4 tsp)
- 6 to 8 cups all-purpose flour
- 1/2 cup raisins (optional)
- Sesame seeds or poppyseeds (optional)
- 1 egg (for egg wash)
Instructions
- In a large bowl, add the 2 cups of warm water, ½ cup of sugar, and 1 packet of instant yeast.
- Give it a quick stir and let it sit for about 5 minutes. It should look a bit foamy. If it doesn’t, your yeast might be tired, so it’s worth starting again.
- Add the ½ cup of oil, 2 eggs, and 1 Tbsp salt. Mix it with a wooden spoon or your hands, nothing fancy needed.
- Start adding the 6 to 8 cups of all-purpose flour, one cup at a time.
- Once it gets too thick to stir, switch to kneading. The dough should feel soft and slightly tacky, not dry or stiff. If it’s too sticky, add a bit more flour, but go slowly.
- Knead for about 8 to 10 minutes until smooth.
- If you’re adding the ½ cup of raisins, work them in during the last minute of kneading.
- Place the dough in a lightly oiled bowl, cover loosely, and let it rise until doubled in size.
- This usually takes about 1 hour, depending on how warm your kitchen is.
- Punch the dough down gently, then divide and shape. Plait into braids or keep it simple.
- Place on a lined baking tray, cover lightly, and let rise again for about 30 minutes. They should puff up nicely but not collapse if you touch them.
- Brush with 1 beaten egg and sprinkle with sesame seeds or poppyseeds if using.
- Bake at 350⁰F (180⁰C) for about 20 to 25 minutes, until golden brown and hollow-sounding when tapped underneath.
- Let cool a bit before slicing.
Notes
Prepared, tried, and tested by Hannah
A Challah is a homemade braided bread that’s tender, lightly sweet, and perfect for weekend baking. This easy challah recipe uses pantry staples and gives you that classic soft texture every time.
Soft Shabbos Challah is the kind of recipe that feels approachable from the start and rewarding by the end. It delivers a soft, tender loaf with just enough sweetness, making it perfect for both everyday baking and something a little more special.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
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Growing up in Brooklyn, NY, I ate a lot of challah bread and enjoyed it all! I never tried making it myself and pinned your recipe to try. Thanks!
Hi Pat, Thanks for popping in, hope this Challah will inspire you to make your own. Please let me know what you think when you get to it.
Those look awesome! I love baking bread – definitely need to make this sometime soon 🙂
Very cool! Thanks for the info!! 🙂
Happy “hunting”
Gorgeous Challahs!
I will pass your comment over to Hannah. She will just love it. Thanks Dolly
Is it possible to connect to her? I am not on Facebook, you know, so perhaps you could link me to her blog?
Unfortunately she’s only on Facebook, she does not have a blog. All the recipes on my blog I receive from 2 Facebook groups I run and the members submit them on the groups and are aware that I blog them on their behalf.
I see. You do have some contributors who have blogs, though. I’ve connected with a few, or, rather, they connected with me.
Yes, that’s correct. All the bloggers who contribute/d, like you, forms part of the Sharing is Caring project.
This is way too complicated for a simple little funky cat. I am retreating to the kitchen! 🙂
You funny one. Enjoy it
🙂