• Indulge your senses with the rich and irresistible aroma of freshly baked Challah bread. This classic Jewish braided bread, with its golden-brown crust and soft, pillowy interior, is a true delight for any occasion!


    By Alida Ryder Serves: 2 medium loaves


    • 250ml (1 cup) warm water
    • 10g yeast
    • 5 egg yolks
    • 30ml (2 tbsp) vegetable oil
    • 60ml (¼ cup) sugar
    • 550g flour
    • 5ml (1 tsp) salt
    • 1 egg, beaten, for egg wash



    Combine the water and the yeast in a bowl.


    Add the egg yolks, oil and sugar and mix well.


    Add the flour and salt, and mix until a dough forms. Turn out onto a floured work surface and knead until the dough is smooth and elastic, 10 minutes.


    Place in an oiled bowl and cover with plastic wrap. Allow to rise for 2 hours.


    Punch down the dough then braid the challah and place on a greased baking tray. Cover loosely with plastic wrap and allow to rise for another 2 hours.


    Pre-heat the oven to 180°C and brush the challah loaves with the egg wash.


    Place in the oven and allow to bake until the loaves are golden brown and sound hollow when tapped, 45 minutes - 1 hour.


    Remove from the oven and allow to cool.

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    Quick and easy naan bread recipe

    Feature image: Pexels

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