The HomeBaker
Friday's Challa
Friday is here, and it’s challah time.
There’s something about baking challah that naturally slows me down—it’s like a little meditation, a quiet rhythm that helps me ease into the weekend. As the dough rises, so does that calm feeling of slowing down and preparing for the peaceful moments ahead.
On weekends, I try to do things I don’t usually make time for during the week—spending more time in nature, going to the beach, being with friends and family, and staying away from the noise and rush of the city.
Wishing everyone a peaceful and relaxing weekend.
Hi, I’m Ofira
For the past 20 years, I’ve been exploring my kitchen, baking, cooking, failing, and learning along the way.
Because practice doesn’t just make perfect, it builds confidence.
Friday's Challa
Ingredients: (for two loaves)
500 g all-purpose flour
2 tsp salt
4 tbsp sugar
1 tbsp dry yeast
2 tbsp olive oil
1¼ cups water
For topping:
1 egg (for egg wash)
Sesame seeds
Instructions:
In a large bowl, mix all the dry ingredients.
Add the wet ingredients and knead for about 10 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise for 45–90 minutes, until it doubles in size.
After the first rise, divide the dough into 8 equal portions. Shape each portion into a ball and let them rest for 5 minutes.
Roll each ball into strands and braid 4 strands for each loaf. (Alternatively, divide into 6 strands and make 2 braids with 3 strands each.)
Cover the braided loaves with a towel and let them rest for 30 minutes.
Preheat the oven. Brush the loaves with a beaten egg mixed with 2 tbsp water, and sprinkle with sesame seeds.
Bake:
For a soft challah: 180°C (356°F) for 20–25 minutes.
For a crusty challah: 190°C (374°F) with fan (convection) for 20 minutes.
Let the challah cool completely before slicing.
Notes:
You can freeze the challah. Before reheating in the oven, make sure to thaw it completely. It will taste fresh, as if baked the same day.