Hallah (challah)

Traditional Ashkenazi Jewish braided brioche bread, made for Shabbat and holidays. Its crumb is soft, lightly sweet, and its crust is glossed golden with egg.

1 h 15
4 servings
Advanced
Budget-friendly

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Ingredients

Spices & seasoning

1 tsp Poppy or sesame seeds

Nutrition facts

574 kcal per serving

Protein: 21.2 g
Carbohydrates: 93.5 g
of which sugars: 10.3 g
Fat: 11 g
Fiber: 4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a large bowl, mix the flour, yeast, and salt. Make a well in the center.
In another bowl, beat the egg with the lukewarm water, oil, and honey, then pour the liquid into the well.
Mix until you get a uniform dough, then knead for 10 minutes by hand or with a stand mixer until smooth and elastic.
Cover and let rise for 1 hour 30 minutes in a warm spot, until the dough has doubled in size.
Deflate the dough, divide it into 3 equal pieces, and roll each into a long rope about 35 cm long.
Braid the 3 ropes by crossing them from the far end toward you, then pinch the ends. Place the braid on a baking sheet lined with parchment paper.
Let rise again for 30 minutes, then brush with beaten egg and sprinkle with seeds.
Bake at 180 °C for 30 to 35 minutes, until a beautiful golden color. Let cool on a wire rack.