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Fluffy Challah


  • 890 gr white bread flour
  • 10 gr salt (sea salt or pink Himalayan salt)
  • 473 ml luke warm water
  • 25gr fresh yeast
  • 60gr caster sugar
  • 1 egg
  • 118 ml olive oil


  1. Mix water with yeast and a few table spoons of flour to make a sponge.
  2. Let this rest for 20min until bubbly.
  3. Meanwhile, mix salt and sugar with the rest of the flour.
  4. Add your sponge to your dry ingredients.
  5. Add olive oil
  6. Add egg
  7. Mix and knead well until you reach an elastic and soft dough.
  8. Let it rise until doubled in size.
  9. Knock back the bread dough.
  10. Let it proof for around 1 hour or until ready to bake.
  11. Prepare an egg wash (1 whole egg beaten + 1 tablespoon water) - mix well.
  12. Before placing the dough in the oven, top the dough with the egg wash and sprinke over some seeds (e.g sesame seeds, linseeds, poppy seeds,...)
  13. Bake in a pre-heated oven until you reach the hollow sound. Gas mark 5 / 205 degrees C / 400 degrees F.