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Haymish Challah: A Taste of Home

The scent of baking challah always transports me back to my grandmother’s kitchen. I can almost see her now, flour dusting her apron as she expertly braided the dough, humming a Yiddish tune. It wasn’t just the taste of the sweet, golden bread that made it special; it was the warmth of her love baked into every strand, a feeling I strive to recreate with every challah I make. It’s more than just bread; it’s a connection to my past, a symbol of family, and a comforting taste of home.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 1 hour 35 minutes (plus rising time)
Servings: 16
Yield: 2 large challahs
Dietary Type: Dairy-Free

Ingredients

8 cups all-purpose flour
1 3/4 cups water
1 1/8 cups sugar
1 1/2 tablespoons dry yeast
1/2 cup canola oil
1/2 tablespoon salt
1 egg (for egg wash – optional)

Equipment Needed

5-quart electric mixer
Mixing bowls
Measuring cups and spoons
Greased spatula
Towel
Zip-Loc bags (optional, for refrigeration)
Baking trays
Parchment paper
Pastry brush (optional)

Instructions

Begin by proofing the yeast: In a small bowl, combine 3/4 cup of very warm water with 1/8 cup of sugar. Sprinkle 1 1/2 tablespoons of dry yeast over the mixture. Cover the bowl and let it sit for 8-10 minutes, allowing the yeast to become foamy and activated. This step is crucial for ensuring a light and airy challah.
In the bowl of a 5-quart electric mixer, combine the following ingredients: 1/2 cup of canola oil, 1 cup of sugar, 1 cup of warm water, 1/2 tablespoon of salt, and 4 cups of all-purpose flour. Mix on low speed until a thin, somewhat cohesive mixture forms. Don’t worry if it seems a little loose at this stage.
Once the yeast mixture has bubbled and foamed, add it to the mixer bowl with the other ingredients. Mix on medium speed to incorporate the yeast.
Gradually add the remaining 4 cups of flour in 1/2 to 1-cup increments, mixing on low to medium speed after each addition. As the dough begins to come together, you may need to add additional water, 1/4 cup at a time, until the dough is smooth and only slightly sticky. The goal is a dough that is manageable but not overly dry. Be careful not to over-mix; this can result in a tough challah.
Use a greased spatula to scrape down the sides of the bowl, ensuring that all of the ingredients are fully incorporated. Form the dough into a ball.
Cover the bowl with a clean kitchen towel and allow the dough to rise for 10 minutes. This initial rest period, sometimes called “autolysing”, allows the flour to fully hydrate and will improve the texture of your challah.
At this point, you have two options:
- Immediate Shaping and Baking: If you plan to shape and bake your challahs right away, cover the bowl loosely with plastic wrap and allow the dough to rise in a warm place for 1 hour, or until doubled in size.
- Refrigerated Rise: For a deeper flavor and more complex texture, transfer the dough to Zip-Loc bags lined with a little canola oil. Refrigerate the dough. Remember that the dough will double in size, so leave enough room in the bag. Remove the dough from the refrigerator 45 minutes prior to shaping, to allow it to warm up slightly. This cold fermentation also makes the dough easier to handle.
When you are ready to shape the challahs, lightly grease your hands and your work surface with canola oil. This will prevent the dough from sticking. Avoid using flour for this step, as it can dry out the dough.
Stack two baking trays on top of each other (this helps prevent the bottoms of the challahs from burning) and line the top tray with parchment paper.
Divide the dough in half. For each half, divide into 3 equal pieces. Roll each piece into a long strand. Braid the three strands together, pinching the ends to seal. You can find numerous challah braiding tutorials online for various styles. The key is to handle the dough gently and avoid overworking it.
Place the finished challahs on the prepared baking sheet, leaving some space between them for expansion.
Cover the challahs loosely with plastic wrap and allow them to rest and rise for another 20-30 minutes.
During the final rise, preheat your oven to 350°F (175°C).
Prepare an egg glaze by whisking together 1 egg with a tablespoon of canola oil. Gently brush the challahs with the egg glaze as evenly as possible, ensuring the glaze gets into all the crevices of the braid. This will give them a beautiful, golden-brown sheen. You can also sprinkle sesame or poppy seeds on top for added flavor and texture.
Once the oven reaches temperature, carefully place the challahs in the oven to bake.
Begin checking on the challahs after about 20 minutes. They are done when they are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 190°F (88°C).
Remove the challahs from the oven and allow them to cool completely on a wire rack before slicing and serving.
Once cooled, pack the challahs in plastic bags to maintain their freshness. You can also freeze them for longer storage by placing them in Zip-Loc bags.

Expert Tips & Tricks

Don’t skip the proofing step! Active yeast is essential for a good rise. If your yeast doesn’t bubble, it’s likely expired, and you’ll need to start over.
Use warm, not hot, water. Water that’s too hot will kill the yeast.
Be gentle when handling the dough. Overworking it will result in a tough challah.
For a richer flavor, try using honey instead of sugar.
Adding a pinch of saffron to the egg wash will give the challah a vibrant golden color.
If you’re short on time, you can use rapid-rise yeast, but the flavor will be slightly different.
To prevent the challah from drying out, brush it with melted butter or oil immediately after baking.

Serving & Storage Suggestions

Serve your homemade challah warm or at room temperature. It’s delicious on its own, or paired with soups, stews, or sandwiches. It’s traditionally served at Shabbat and holiday meals. Store leftover challah in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, wrap the challah in foil and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also slice and toast it for a quick and easy breakfast or snack.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	345 kcal	N/A
Total Fat	7.5g	11%
Saturated Fat	0.6g	2%
Cholesterol	0mg	0%
Sodium	220mg	9%
Total Carbohydrate	62.2g	20%
Dietary Fiber	1.9g	7%
Sugars	14.2g	N/A
Protein	6.9g	N/A

Variations & Substitutions

Whole Wheat Challah: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
Chocolate Chip Challah: Knead in chocolate chips before shaping the dough for a sweet treat.
Raisin Challah: Add raisins or other dried fruits to the dough for added texture and flavor.
Savory Challah: Omit the sugar and add herbs, spices, or grated cheese to the dough for a savory twist.
Gluten-Free Challah: Use a gluten-free flour blend designed for bread making. You may need to adjust the amount of liquid depending on the blend you use.

FAQs (Frequently Asked Questions)

Q: Why is my challah so dense?
A: Several factors can contribute to dense challah, including using expired yeast, not allowing the dough to rise long enough, or overworking the dough.

Q: Can I freeze challah dough?
A: Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. Thaw overnight in the refrigerator before shaping and baking.

Q: How do I prevent the bottom of the challah from burning?
A: Stacking two baking trays helps to insulate the bottom of the challah and prevent burning. You can also use a baking stone.

Q: Can I make this recipe without an electric mixer?
A: Yes, you can make this recipe by hand, but it will require more kneading. Make sure to knead the dough until it is smooth and elastic.

Q: What’s the best way to store challah to keep it fresh?
A: Store challah in an airtight container or plastic bag at room temperature. For longer storage, freeze it.

Final Thoughts

Creating your own haymish challah is a deeply rewarding experience. The aroma that fills your kitchen, the satisfying feel of the dough in your hands, and the joy of sharing it with loved ones – these are the things that make this recipe truly special. Don’t be afraid to experiment with different variations and make it your own. And most importantly, enjoy the process! I hope this recipe brings as much joy to your table as it has to mine. Happy baking, and Shabbat Shalom!

Haymish (Homemade) Challah Recipe