Challa – hazaaaa!

Going down the rabbit whole and decided to try some challah. Challah is the in some way the jewish version of brioche. The main difference is that it is kosher, to be more specific, it is not made with diary.  So no butter or milk, which make it less faffy.  Again I looked to the fresh loaf inspiration for challah sourdough. I also found another wordpress blog that illustrates it very well is here. For a full little your tube tutorial there are these videos here for 3-9 strands and for simple 4 strand here. I have to say my artistry clearly failed me yet again especially compared to theirs.

Overall this well slightly less of a faff than the brioche, although it was not as soft as the brioche it did make amazingly soft french toast. I used the same french toast recipe as for the brioche which can be found here.


  • 60 grams warm water
  • 3 large eggs, plus 1 for glazing
  • 8 grams table salt
  • 55 grams vegetable oil
  • 65 grams mild honey or 60 grams granulated sugar
  • 400 grams bread flour
  • 200 gram of starter, feed the day before
  • optional
    • 1tsp of rose water
    • 6 crushed star of anise
    • 6 crushed clove
    • zest of half an orange
    • sesame and nigella seeds to sprinkle on the top


  1. In a bowl beat well water+eggs+salt+oil+honey/sugar +rose water+ anise star+cloves
  2. Add bread flour and mix.
  3. Add starter and knead for less than 10 minutes.
  4. Let it rest in a bowl for 2hours – should not rise too much or at all
  5. On a baking trays oil some baking parchment.
  6. Divide the dough into how many challah you want to make, 1 big loaf ,2 medium loaves, 3 rolls. Braid your challah (see the youtube tutorials) and placed them the oiled parchment and baking tray. As you can see mine looks sad and terrible, and has been beaten with a fugly stick. Stay in art class kids! 4.png
  7. Cover with plastic wrap and leave to proof for 5 hours or until tripled in size (depending how warm your kitchen is). When you press the dough with your finger is should stay indented.
  8. Heat your oven to 180ºC and glaze your challah with a simple glaze wash. Sprinkle the sesame and nigella seeds on the top of the challah.
    • Side note of more information you could ever want on glaze wash: you can use beaten egg or you can also add a little bit of milk or water. Depending on what egg wash you use, it will affect the exterior colour of the challah. I added milk which gives it a darker deeper brown than just a beaten egg. The rabbit hole of egg wash can be found here.
  9. Bake the rolls for 15-20min, the 2 loaves for 25-35 min and 1 loaf 35-45min or really until brown. If it is browning to quickly you can cover the challah with foil.
  10. Take out of the oven and let cool on a wire rack.


I have to say I am way more happy making challah than brioches. It was a bit of hit with everyone and it was slightly addictive. Really lovely texture and crust. Just need to work on keeping the shape and getting to look less like a lump. It also makes really lovely french toast. It is even more amazing with marmalade in bed.



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