Challah (Sephardic-Style Braided Sabbath Bread)

Challah is the soft, golden braided bread that graces Jewish tables across the Mediterranean every Friday night. This slightly sweet, egg-enriched loaf is easier to braid than it looks.

Ingredients

• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups (300ml) warm water
• 1/2 cup (100g) sugar, divided
• 2 large eggs, plus 1 for egg wash
• 1/3 cup (80ml) vegetable oil
• 1 1/2 tsp fine sea salt
• 4 1/2 cups (560g) all-purpose flour
• Sesame or poppy seeds, for topping (optional)

Instructions

1. Bloom the yeast
   In a large bowl, dissolve the yeast and 1 tablespoon of the sugar in warm water. Let sit 5-10 minutes until foamy.
2. Mix the dough
   Whisk in the remaining sugar, 2 eggs, oil, and salt. Gradually add the flour, mixing until a soft dough forms.
3. Knead
   Turn the dough onto a floured surface and knead about 8 minutes, until smooth and elastic.
4. First rise
   Place the dough in an oiled bowl, cover, and let rise in a warm spot about 1 1/2 hours, until doubled.
5. Braid the loaf
   Punch down the dough, divide into three or six strands, and braid into a loaf. Place on a parchment-lined baking sheet.
6. Second rise
   Cover loosely and let rise another 30-45 minutes, until puffy.
7. Bake
   Preheat oven to 375°F (190°C). Brush the loaf with beaten egg and sprinkle with seeds, if using. Bake 28-32 minutes, until deep golden and hollow-sounding when tapped.

Challah is braided fresh every week for Shabbat in Sephardic and Mizrahi homes across the Mediterranean, from Istanbul to Tunis.