Challah bread recipe
Whether you bake it weekly on Shabbat or just for special occasions, the smell and taste of this home-baked Challah can not be beaten!
Ingredients for 2 challahs
In a mixing bowl, sprinkle the Shimrit fresh yeast granules into the flour . Add the oil, sugar, salt, improver and eggs . Mix while slowly adding the water. Knead until a smooth, elastic dough that does not stick to the bowl, is formed, about 6-8 minutes
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If you are using an improver it should take less
Punch down the dough, and divide into 6 even pieces. Remember to take a small piece off and make a blessing according Jewish law
Roll the pieces into ropes and braid into two loaves
Place on a baking sheet and leave to rise until doubled in volume
Whisk together an egg with a little water. Brush over the tops of the loaves. Sprinkle sesame or poppy seeds over the top
Bake for 35 to 40 minutes in an oven preheated to 190 C degrees, until the challah are golden.