My favorite cardamom challah
Every week when Friday comes will find my house filled with the delicious smell of baking Jewish egg bread, called challah. But there’s a little something different about this aroma. It’s got a touch of cardamom in it, and it’s so mouthwatering you simply can’t wait for the evening to come to indulge.
In Scripture, the word challah didn’t originally refer to the braided loaf we recognize today, but to a portion of dough that was set aside as an offering to God. In Numbers 15:17–21, the Lord commanded the Israelites to give the first of their dough—a terumah, or sacred gift—as a remembrance that all provision comes from Him. This offering, called challah, was a way to consecrate the whole by giving a part, a recognition that every blessing begins with His hand.
Even today, when we pull a small piece from our dough before shaping loaves, we are remembering that act of holiness and gratitude. But there’s deeper meaning too: challah reminds us not only to give from what we have, but also to set ourselves apart—to live lives marked by purpose and devotion. Just as the piece of dough is separated and given to God, so too are we called to be holy, to walk in His ways, and to reflect His goodness in all we do.
The braided loaf on the Sabbath table is a symbol of unity, abundance, and the weaving together of heaven and earth. It turns a simple meal into an offering, and everyday nourishment into a reminder of the sacred calling we each carry.
The Recipe
It is surprisingly easy to make challah when you use a mixer with a dough hook to do the heavy kneading!
Prep Time: 25 minutes, divided
Cook Time: 35 minutes
Fermentation & Rise Time: 3-5 hours
Yield: 2 loves
Ingredients
5 egg yolks
1-1/4 cup water, room temperature
1/3 cup olive oil
4-1/4 cup bread flour
1/2 cup sugar (white or brown)
1 tsp salt
1 Tbsp Bread machine yeast
1 Tbsp cardamom
1 whole egg, lightly beaten
1 Tbsp milk (beat with whole egg)
sesame seeds (optional)
Equipment
Stand mixer with dough hook
Large glass or metal bowl
Small mixing bowl
Baking sheet or 2 loaf pans
Parchment paper
Measuring cups and spoons
Plastic wrap
Clean kitchen towel
InstructionsPut all the ingredients except the whole egg and the milk in the mixer in the order listed, making a small well in the flour for the yeast. With the dough hook fitted, turn the mixer on slowly so that the flour doesn’t go everywhere (yes, this is the voice of experience talking). Slowly increase the speed as the flour is incorporated into the other ingredients.
Let the dough hook do the mixing until the dough comes together and pulls away from the sides of the bowl. You may have to stop your mixer and scrape the sides down.
If your dough remains too sticky, add a little bit of flour at a time, up to a total of another cup. (The humidity and temperature as well as altitude of your kitchen can influence how much flour you need.)
Once the dough comes together, cover the bowl with plastic and place it in the oven with the light on but the oven off. Allow it to rise until doubled, but do not allow it to over proof. This could take up to three hours or slightly more.
When the dough has doubled in size, remove the bowl from the cold oven.
Punch the dough down.
Turn the dough out onto a lightly floured surface and divide the dough into six equal pieces. Set three aside and cover with a clean kitchen towel.
Roll each of the three remaining pieces into a long rope. Let the ropes rest for a few minutes and then roll them again.
Lay the ropes parallel to each other and pinch the ends together at one end.
Begin braiding them, crossing the right rope over the center and then the left over the center until you reach the end.
Pinch the ends together and tuck both ends under.
Repeat the process with the remaining three ropes.
If you are using a baking sheet, lay parchment on the sheet and place the loaves on the baking sheet with plenty of space between them.
If you are using loaf pans, either line them with parchment or spray them with cooking spray. Put the loaves in the pans, tucking the ends under to make sure the loaves fit.
Cover them with a clean kitchen towel and let them rise again for about 30 minutes.
While the dough is rising, preheat the oven to 350° F (65°C).
After 30 minutes, brush the tops of the loaves with the beaten egg and milk and if desired, sprinkle with sesame seeds.
Place in the preheated oven and bake for 30 - 35 minutes. the tops will be golden brown.
Remove to a cooling rack and let cool before slicing.
