La Mozzarella In Carrozza

Challah homemade bread, Jewish recipe of a delicious and impressive bread.

Yields: 6/8   Prep: 6/8H ~ Cooking Time: 40/45Min   Diff: Difficult
- Poolish
- 100ml Water
- 1/2 teaspoon Active dry Yeast
- 100g Farina tipo 1
- Impasto principale
- 70ml Water
- 1 tsp Active Dry Yeast
- 60ml Sunflower oil
- 2 Eggs
- 30g Honey
- 400g Bread flour
- 8g Salt
- Egg wash
- 1 Egg
- 2 tsp Water


Challah bread is a traditional Jewish bread, usually served for the Friday’s dinner, to celebrate Shabbat. It is a very fluffy loaf very similar to a “brioche” but less sweet and fat. This recipe has no butter and is lactose free as well. You can cut it into thin slices and serve with jam at breakfast. What makes this bread special is the braided shape: the simplest way to go is the three-strand braid but feel free to try the more impressive four/five/six strand braid. Let’s make challah together!


- Poolish, 09:00AM: Mix the flour and the yeast. Pour in water and stir to combine. Cover and let rise until bubbly and doubled.

- 12:00AM: Put in a mixer the flour and the yeast. Add beaten eggs, oil, honey and salt. Finally, the Poolish. Start mixing until the dough becomes smooth and not sticky. Place in a cleaned bowl, cover with plastic wrap and let it rise.

- 17:00AM: On a floured working surface, divide the dough into three (or more) pieces and shape into three strands which you are gonna braiding. Apply the egg wash and let chill for about 30min.

- Apply another egg wash and bake at 170 degrees for about 40 min. Let the challah cool completely before serving.

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