Challah Bread

2 hours cooking time
Challah Bread Challah Bread

Challah Bread

  • 30 mins preparation time
  • 2 hours cooking time
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Method

1
In a large bowl, combine the dry ingredients. Next, add the wet ingredients to the flour and mix until a sticky dough forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and leave to rise for up to 1 hour, or until it has doubled in size.
2
Punch the dough down and turn it out onto a surface. Divide it into 4 equal pieces. Roll each piece into a long, snake-like shape, about 60cm in length.
3
Arrange the dough pieces next to one another. Pinch the ends together at the far end. Starting from the right, lift the first piece over the second, and the third over the fourth. Take the fourth piece and place it between the first and second. Continue braiding by repeating the steps from right to left, until the dough is fully plaited. Tuck the ends under to secure gently.
4
Transfer the plaited dough to a lined baking sheet. Cover and allow it to prove for 30-40 minutes, or until it has doubled in size.
5
Preheat the oven to 200°C (180°C fan), or Gas Mark 6, or 400°F.
6
Brush the top of the dough with beaten egg and sprinkle with sesame seeds.
7
Bake for 25-30 minutes, or until the bread is golden and well risen.
To serve
1
Let the bread cool on a wire rack before serving with Lurpak® unsalted butter and honey.
TIP
Make delicious French toast by dipping slices of the challah in beaten egg and frying it in Lurpak® unsalted butter.

Everything about Challah

  • Challah is a braided, golden bread traditionally enjoyed during Shabbat and Jewish holidays - made over time in to a classic recipe of eggs, flour, water, yeast, sugar, and oil.

  • Challah Bread is most often served sliced, with a spread of butter or honey, particularly during Shabbat meals. Its soft, slightly sweet texture also makes it perfect for French toast or as a rich base for bread pudding.

  • Yes, Challah Bread can be stored in the freezer. To keep your loaf fresh, wrap it tightly in plastic or foil, then store it in an airtight container. Simply reheat before serving for the best results.

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Challah Bread, forever bringing people together.

Challah is a classic Jewish bread with a slightly sweet flavour and rich, golden crust. Our easy Challah Bread recipe uses simple ingredients like flour, yeast, eggs, sugar, and the smooth goodness of Lurpak® unsalted butter to create a loaf that’s perfect for sharing. In fact, the name ‘Challah’ comes from the Hebrew word for ‘portion’, reflecting the tradition of setting aside a piece of dough as an offering, a symbol of generosity and connection.

Try the simple art of plaiting

Cook, you've got this. Mastering the art of plaiting Challah Bread is as much about technique as it is about tradition. Start with smooth, long ropes, pinching their ends together at the top. Then, it’s all about the flow—crossing and weaving until a braid emerges. Tuck the ends snugly underneath, and you’re done —another skill in the bag, and a Challah ready to rise to the occasion.

Pairing is caring with this Challah Bread

Invest a little time and love in our Challah Bread recipe, and prepare to reap the rewards. Because this loaf is as versatile as it is tasty. You can enjoy a slice with a dollop of jam, or get creative with French toast or sandwiches. Bread pudding too. Whether paired with creamy cheese, sweet honey, or savoury dips like hummus, falafel, and tzatziki, Challah’s your flexible friend. Shakshuka? Sure thing.

COOK, BAKE AND SPREAD WITH

Lurpak® Unsalted Butter

Unsalted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Unsalted Butter enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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