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Classic Challah Recipe

For two loaves you will need:

1 Kg Bread/White wheat Flour = 7 cups (2.2 lbs.)

100g Sugar = 1/2 cup

20g Salt = 1 tbsp

14g Dry yeast = 2 tbsp


10g Instant yeast = 1.5 Tbsp

100g Sunflower/Canola/Olive oil = 1/2 cup

440-460 g Room temperature water = 2 cups less 2 tbsp

2 Egg yolk for washing

Sesame seeds for topping

Using unit of measurement/mass for baking is more precise

I recommend weighing each ingredients to avoid inconsistencies, because of the variations in density in how you'll fill your cups or spoon you will not be able to reproduce the recipe over time. Professionnel bakers use scales only

1. Mix all the dry ingredients together in a bowl. The flour, sugar, salt, and yeast.

2. Add the oil and slowly start to pour the water into the bowl and use one hand to stir the mixture each time water

is added. At this point, I love to mix it slowly and give the dough my full attention and presence. It can help you to

understand the process better for the future and it’s always nice to connect with your new creation.

3. Once all the ingredients have been fully mixed, you can start to knead the dough with your two hands, unless you use a mixer, then just enjoy watching all the ingredients slowly become one for the next 10 min at a slow speed. 

Continue to add water if you need it until the ingredients are incorporated. (The water amount needed can be different, depending on the type of flour and the weather). In the beginning, the dough can be sticky, but give it some time.

Move the dough from the bowl to the work surface and continue to knead for the next 10 min. The dough is ready

to rise when it’s flexible, smooth, and soft but not sticky.

*In a case, you added too much water and the dough seems sticky, add some flour and continue to knead for a few more minutes.

4. Make a nice and smooth dough ball, rub some oil on the top and let the dough-ball rest in the bowl, cover it with a saran wrap or a plastic bag and a kitchen towel. Let the dough rise for around 1.5 hours, or until it doubles in size.

5. Take the dough out from the bowl. The dough should feel very soft and easy to play with, BUT not sticky.

6. Divide the dough into equally-sized smooth balls, let the dough balls rest again but this time only for 10 min. Cover the

dough balls at this time with saran wrap or a plastic bag, we don’t want to let them get dry!!!!

After 10 min, take each piece, release all the air by folding gently the ball with your fingertips and rolling it into a smooth strand.

Check my videos on Instagram or Facebook for different braiding techniques.

*In a case, the dough gets a little bit dry and you struggle to roll it, make your hands wet with a drop or two of water and roll it. 

7. After you shape it, put your Challah dough on the tray and let it rest for around 40 minutes or till it

almost doubles in size. After the Challah is proofed, brush it with the egg yolk, top it with sesame and it’s ready to be


8. Place your challah in a preheated oven at 180°C / 360°F for around 25-30 minutes (that can change from oven to

oven). Anyway, make sure your Challah gets brown and tanned all around.

Bake your Challah, make a post or story, and Tag @Challahprince

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