Challah Bread Recipe

Challah Bread

Sabbath Challah

Every Friday evening, two loaves of braided bread are placed on our Sabbath table and covered with a special cloth.  This tradition came from the double portion of manna that was covered with dew and gathered for the Sabbath (Exodus 16).

Ingredients:  200 ml water,  2 eggs, 2 TBsp honey, 2 TBsp butter or oil, 2 cups unbleached white flour, 2 cups whole wheat flour, 1 tbsp yeast

Put all ingredients together in a bread machine.

Set on dough setting.  OR

Knead by hand for about 10 minutes.  Place in oiled bowl and cover.  Allow to rise until it’s double in size and punch down.  Knead again.  Divide into six small sections and roll into strips.  Take three strips and braid.  Make two loaves in this manner.

Egg Wash and Topping

1 egg, poppy seeds or sesame seeds, kosher salt

Mix the egg yolk and white together.  Brush over the tops and sides of the loaves.  Top with poppy or sesame seeds.  Sprinkle with kosher salt.  Let rise until nearly double the size.

Bake at 350˙ for 30 minutes.

Cool and put on the table covered with a cloth.

©1994 Tent Stake Ministries

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