There is nothing like the smell of challah baking in the oven. It fills the house with warmth, comfort, and love. I remember sitting on the kitchen counter as a child, watching Savta brush each braid with care and sprinkle the seeds that made every loaf feel special. This recipe brings back those memories, now made even easier with Savta’s Spices Everything but the Challah blend.
Prep time: 20 minutes
Total time: ~2 hours (including rising and baking)
Difficulty: Easy to medium
Kosher: Parve
Ingredients (for 2 large challahs):
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8 cups (1 kg) all-purpose flour (sifted)
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¼ cup (50 g) sugar
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¼ cup (60 ml) neutral oil (such as canola or vegetable)
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1 tablespoon dry yeast
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1 tablespoon salt
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2 ½ cups (600 ml) warm water
For the topping:
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1 beaten egg mixed
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Savta’s Spices Everything but the Challah blend
Preparation Steps:
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In a stand mixer with a dough hook, combine flour, sugar, oil, yeast, and salt. Mix for about a minute, then add the warm water and knead on medium speed for 6–7 minutes until a smooth dough forms.
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Cover the bowl with plastic wrap and a towel. Let rise for about 45 minutes or until doubled in size.
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Divide the dough into 3 equal portions. Shape each portion into a braid or your preferred style.
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Place the braided loaves on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes. Preheat oven to 425°F (400°F convection).
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Brush each challah with the egg mixture. Sprinkle generously with Savta’s Spices Everything but the Challah.
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Bake for about 25 minutes until golden brown. Let cool completely before slicing.
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