Shlomo's Challah

(Sabbath Bread)

By Rabbi Shlomo Nachman © August 08.2014 (updated April 23, 2015)

I enjoy cooking and experimenting to make foods better. Shlomo's Challah is the result of a lot of experimentation with various challah recipes. I've tried using bread machines but since you still need to braid by hand it seems like a waste of time. Its easier and faster to make challah by hand from scratch.

Challah is a special bread Jews eat on Shabbat (the Sabbath). Two loaves are required for our Shabbat rites and so this recipe makes two. One could use the same recipe for a single large loaf if preferred.

For information on Shabbat (the Sabbath) please read my study Here

Makes Two Loaves.

Directions:

Combine warm water, 1/2 tsp white sugar, and yeast in a measuring cup.
Let stand until the yeast dissolves and starts to foam, 5 - 10 minutes (slightly heating help). While yeast mixture rises:

In a large bowl:
Optional:

Bake the loaves at 350 degrees until the loaves are golden and sound hollow when tapped, about 30 minutes.

Remove from baking sheet and cool.

Shabbat Shalom!

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