Baking Challah for Shabbat Recipe

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In a large mixing bowl, combine 6.5 cups of water (14.33 lbs) (not cold and not hot), 1 cup of sugar, 3 tablespoons of salt, 1 cup of oil, 3/4 cup of honey, and 2 kilograms of white flour (4.41 lbs). Add 4 tablespoons of yeast and mix all the ingredients until well combined.

Cover the dough with plastic wrap and let it rest for 1 hour. After that, divide the dough into desired portions to make braided loaves. Brush the braided dough with egg wash and sprinkle sesame seeds on top.

Bake the loaves in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) until they are fully cooked and golden brown.

Challah is a traditional Jewish bread that is usually braided and baked for the Sabbath (Shabbat) and other special occasions. It is made from a rich dough of flour, water, sugar, yeast, and eggs, and is often sweetened with honey.

Hafrashat Hallah (or "separating challah") refers to the mitzvah (commandment) in Jewish law to set aside a portion of the dough before baking and to recite a blessing over it. This act symbolizes the sanctity of the bread and serves as a reminder of the importance of the weekly Shabbat celebration. The separated portion is then burned.

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