Challah Bread

Location: Wolverhampton
1990 onwards

“My Nan has a German Jewish background and she used to make Challah bread – a sweet, plaited loaf. She came to England as a refugee at the start of the Second World War. Challah is a special bread in Jewish cuisine, which is often eaten on special occasions such as Sabbath and major Jewish events.”
Sarah Cobon


  • Lukewarm water
  • Instant yeast
  • All-purpose flour
  • Granulated sugar
  • Salt
  • Large eggs
  • Vegetable oil

Follow the instructions on the packet of yeast to activate it.

Mix your dry ingredients in a bowl.

Mix the eggs, yolk, and oil together in a bowl and then add to the dry ingredients and combine well.

Remove the mixture from the bowl onto a floured surface and knead the dough for 6 to 8 minutes.

Let the dough rise in a warm place until it has doubled in size.

Divide the dough into 3 equal sized balls and roll into long rope shapes.

Braid the dough in the pattern of your choice.

Let the dough rise again, then brush with your egg white and bake until golden brown.

Let it cool, then slice and eat.