Baking Challah Breads for Shabbat

Every fourth Friday, I bake Shabbat breads, the so-called Challah.

I make four breads at a time, and you’re supposed to use two for the blessings, but we’re only two people, and we cannot eat that much bread. So we compromise.

First I add all the ingredients to the huge 7.5 l (8 quarts = 32 cups) Tupperware bowl, I’ve been using since 1991.


Then I mix the ingredients together.


And finally I knead the dough for a while and let it rest for two to four hours.

20140718_135030I got this recipe here in Israel. I used another one in France, but the bread were often soggy, no matter how long I baked them.

Strange thing is that recently we’d run out of yeast, and we only had a bag of dried yeast we’d taken with us from France. I used it for the Shabbat breads, and they were soggy…

Anyway, if you plan to bake challah, this is the recipe I got here:

800 g/28.2 oz flour

2 eggs

2 tbsp sugar

1 tbsp salt

1 1/2 tbsp yeast

3/4 cup oil (I use 1 dl)

350 ml lukewarm water (I always take it from our filter pitcher)

Since I don’t know how to braid with more than 3 parts of dough, that’s what I stick to for now.


And here we are 🙂 After 30-35 minutes in the oven, preheated at 170 degrees Celcius.

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