Rebbetzin Chana Kanievsky's Challah Loaves

Rebbetzin Chana Kanievsky's challah recipe, with tips and tricks for successful baking!

Combine the flour, sugar, yeast, salt, egg whites, and water, and knead the dough. (If using fresh yeast, soften the block of yeast in the specified amount of water, add 4 spoonfuls of sugar from the half cup and 2 spoonfuls of flour, and beat everything with a fork. Let the sponge stand for 10 minutes until a thick foam forms, then pour it into the flour).

Tip: add the oil after kneading the dough with the yeast; if you add it earlier, it coats the yeast and prevents it from working.

So we add the oil and knead again.

Leave the dough to rise for 30 minutes.

To make the challahs even, shape the strands as follows: first make round balls, “turning” them so that the smooth surface faces outward, then shape the strands. Do not add too much flour, or the dough strands will be difficult to roll. (I find it easiest to roll them on a silicone board). Some people lightly oil their hands.

Braid the challah loosely, leaving small gaps, or it will split in the oven. You can pinch off the tails of the “braid” and tuck the ends underneath to give the challah a neater appearance.

Use the yolks left over from separating the eggs to brush the tops of the challahs. (Brushing with yolk alone makes the challahs more golden brown). You can sprinkle them with sesame or poppy seeds.

Shabbat shalom!