This beloved recipe from the Ashkenazi Jewish tradition brings authentic flavors to your home kitchen. Following the Kosher Bread Pro template with precise measurements, baker’s percentages, and detailed halachic guidance, this recipe ensures a perfect result every time.
Whether you’re an experienced baker or trying this for the first time, the step-by-step instructions and troubleshooting tips will guide you to success. Every ingredient is carefully chosen and every technique explained for reliable, delicious results.
What Makes This Recipe Special
- Authentic Ashkenazi Jewish recipe — Developed with traditional techniques and modern precision
- Detailed guidance — Step-by-step instructions with baker’s percentages
- Complete halachic notes — Kashrut classification, brachot, and hafrashat challah guidance
- Make-ahead friendly — Practical storage and freezing instructions included
Halachic Notes
- Kosher Classification: Pareve — contains no dairy or meat ingredients. Eggs must be checked for blood spots.
- Hafrashat Challah: This recipe uses approximately 500g of flour. If doubling, separate challah without a bracha at 1.2 kg, or with the bracha "ברוך אתה ה׳ אלקינו מלך העולם אשר קדשנו במצותיו וצונו להפריש חלה" at 2.25 kg.
- Pas Yisroel: When a Jewish person lights the oven or contributes to the baking process, this fulfills the Pas Yisroel requirement.
- Brachot: Hamotzi lechem min ha’aretz before; Birkat Hamazon after.
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 500g | 4 cups | 100% |
| Warm water | 200g | ⅔ cup | 40% |
| Granulated sugar | 30g | 2 Tbsp | 6% |
| Neutral oil | 40g | 3 Tbsp | 8% |
| Fine sea salt | 9g | 1½ tsp | 1.8% |
| Instant yeast | 7g | 2¼ tsp | 1.4% |
Instructions
Step 1: Mix
Combine all wet ingredients, then add dry ingredients. Mix until a dough forms.
Step 2: Knead
Knead for 8–10 minutes until smooth and elastic.
Step 3: Rise
Place in an oiled bowl, cover, and rise until doubled, about 1½–2 hours.
Step 4: Shape
Shape according to recipe specifications.
Step 5: Bake
Bake at the specified temperature until golden and cooked through.
Storage & Make-Ahead
- Room temperature: Store in an airtight container for 2–3 days.
- Freezing: Wrap tightly in plastic wrap and foil. Freeze up to 3 months.
- Reheating: Warm at 175°C (350°F) for 8–10 minutes.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Dense texture | Under-kneaded or insufficient rise | Knead full time; allow complete doubling |
| Dry crumb | Over-baked or too much flour | Check internal temperature; weigh flour by grams |
| Pale crust | Oven too cool or no egg wash | Verify oven temperature; apply egg wash generously |
| Over-browned top | Oven too hot | Tent with foil; check oven with thermometer |
Frequently Asked Questions
Can I make this ahead?
Yes, most components can be prepared in advance. See the storage section for specific timing.
Can I freeze this?
Yes, wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
What substitutions work?
See the ingredient notes for specific substitution guidance. Key ratios should be maintained for best results.
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