Traditional Challah

Hanukkah is observed for eight nights and days every year. Normally it occurs between late November and December, although the exact dates change every year. This is because Hanukkah is always on the 25th day of Kislev in the Hebrew calendar.

Challah is not specific to Hanukkah, but it does usually appear on the table for Hanukkah meals (and for Shabbat and other major Jewish holidays too). You can also use challah to make a brisket sandwich!

The History of Challah

I’m not going to attempt to write about something so sacred that I don’t have a good deal of knowledge about. I worked at a private Jewish school when I was in college, and I was lucky enough to take home a loaf of challah every single Friday. The challah was for the Jewish shabbat, but since I’m not Jewish… it was just a treat for me. You can read up on the history of challah on this website.

🛒 Ingredients needed:

• warm water
• Rapid Rise instant yeast
• honey
• vegetable oil
• egg
• egg yolks
• all purpose flour
• sesame seeds

✏️ How to make Traditional Challah:

*The complete, printable recipe is in the recipe card at the end of this post.

1. In a large bowl, sprinkle the yeast over the warm water and let it sit until it begins to foam (5 to 7 minutes). Beat in the flour 1 cup at a time, transitioning to kneading with your hands as the dough becomes too thick to knead (can do this in a stand mixer, if you have one). Knead until smooth and elastic and no longer sticky, adding more flour as needed. Cover with a clean dishtowel and let rise for about 45 minutes, until the dough has doubled.
2. Punch down the dough and turn it out onto a floured board. Knead for 5 minutes or so, adding more flour as needed to keep from getting sticky. Divide the dough into thirds and roll each piece into a long snake about 1 1/2-inches in diameter. Pinch the ends of the three snakes together and braid into a loaf. Transfer the braided loaf to a parchment-lined baking sheet. Cover with a clean dishtowel and let rise for 30 to 45 minutes.
3. Preheat the oven to 375 degrees F.
4. Beat the egg wash (egg and honey) and brush over the risen bread. Sprinkle with sesame seeds.
5. Bake for 20 minutes, then cover loosely with foil and bake for an additional 10 minutes. The bread should have a nice, hollow sound when thumped on the bottom. Cool for at least one hour before slicing.

➡️ Tips and Substitutions:

• Be sure to divide the dough into three equal parts for even braiding.
• You can leave off the sesame seeds if you need to.
• Keep an eye on the bread while baking, and cover with foil if it’s browning too quickly.

★ How to Store:

Challah bread can be stored in the refrigerator for up to 7 days if wrapped tightly in aluminum foil or plastic wrap. Challah can also be frozen. Wrap it well, and store it in the freezer for up to 2 months.