Recipe – Challah bread


‘Challah’ is a traditional Jewish bread, eaten on their Sabbath and on some Jewish holidays. It’s a light, fluffy and sweet bread – delicious eaten fresh: preferably torn into pieces and dunked in salt and olive oil, or eaten with hummus.


(Click on any image to enlarge)

Place the following ingredients into your bread-maker pan. Add one cup of milk and then add the egg and egg white into a half cup measure and add milk up to the half a cup mark for the half a cup measure of milk – so really is 1 ½ C liquid!

1 T olive oil
1 ½ cup milk (more like 1 ¼ – see above)
1 tsp salt
1 egg
egg white of a 2nd egg (save that egg’s yolk for basting)
4 cup white flour
3 or 4 tsp sugar
3 tsp yeast (we prefer using yeast with bread improvers)

Put into your bread maker and select the ‘dough’ cycle. When the cycle is complete, divide the dough in half, then divide each half into 3 longish rolls and plait 2 loaves. Place the 2 plaited loaves on a greased tray, with room between each to allow for expansion, cover and leave to rise in a warm place.

When risen, baste the loaves with the remaining egg yolk mixed with a little water. Sprinkle with poppy seeds or sesame seeds and pop into your Homewood!

Bake approx. 20-25 minutes at 200 C.

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