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Classic Challah Recipe


Scroll down for the amount of the ingredients for 5 lbs

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

100g Sugar = 1/2 cup

20g Salt = 1 tbsp

14g Dry yeast = 2 tbsp

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

440-460g Cold 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

This recipe will yield about 1650g of dough (2.2lbs) / 3800g (5lbs). I strongly recommend weighing each ingredient with a kitchen scale to avoid inconsistencies: due to the variations in density in how you'll fill your cups or spoons, you will not be able to reproduce the recipe over time.


Making the dough

Pour all the dry ingredients into the mixer bowl. 

Add the water and the oil and start kneading, using a dough hook at a slow speed for about two minutes until the water is completely absorbed.

For kneading by hand, one hand stirs the mixture while the other holds the bowl. At this point, I love to give the dough my full attention. Being present is part of the process.

Only when the ingredients have been fully incorporated, continue kneading on a medium speed for 10-13 minutes until you get ​​a flexible, smooth, and soft dough. Not sticky and not too dry.

First rising

Place the dough into a smooth ball in a slightly greased bowl. Rub some oil on top of the ball before covering it with saran wrap/plastic or a damp kitchen towel, and let it rise at room temperature until it doubles in size.

A humid environment for our dough will support the fermentation/rising stage and will prevent the dough from drying out. A cold room will slow down the activity of the yeast and might prolong this stage.


Dividing the dough

Divide the dough into defined weighted smooth balls. 

The number and weight of each ball will depend on the type and size of Challah you'll be making.

Each ball represents a strand that will be used to braid.

Cover the balls with plastic or a towel for an additional 15-25 minutes.


Rolling and braiding

Release the air from each bowl by gently pressing, folding it with your hands, and rolling it into a strand. 

If the dough does not roll or stretch properly, DO NOT force it. Most likely, it will tear the dough and ruin the gluten structure. Give it another 3-4 minutes of rest while covered.


Braid into a Challah using Challah Prince’s videos and instructions.


Second, rise and bake

Place your Challah on a cooking sheet with baking paper, cover it with a clean towel, and leave it to rise for about 40 minutes until the Challah nearly doubles in size.

Depending on your oven, the duration of preheating may vary. Have your oven ready by the time the Challah is ready to go in.

Wash the Challah with the egg yolk and top it with sesame seeds. 

Only using the yolk will give your loaf a shine and a darker golden color.

Place the Challah in a preheated oven at 180°C / 360°F without convection. Bake for 25-30 minutes until the Challah becomes golden and brown around the surface. The baking temperature and time can be different, considering different ovens and the size of the final product.

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Ingredients for 5lbs flour

5 lbs White wheat Flour (AP) = 15 cups

220g Sugar = 1.25 cup

44g Salt = 2.25 tbsp

30 Dry yeast = 3.25 tbsp

225g Sunflower/Canola/Olive oil = 1.25 cup

1020g Cold Water = 4.25 cups less 2 tbsp

2 Egg yolk for washing

Sesame seeds for topping

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