The girls of the Monday Morning Cooking Club share their favourite challah recipe from the kitchen of Sydney's Rebbetzin Chanie Wolff.

Monday Morning Cooking Club: Challah

This recipe first appeared in Monday Morning Cooking Club – the food, the stories, the sisterhood (2011/2013)We are so thrilled that we got to share  this recipe – LIVE – with over 2500 people at the massive challah bake in Sydney, Australia for the Shabbat Project 2014! It was one of the highlights of our MMCC journey.

Chanie Wolff, the Rebbetzin from Central Synagogue, Sydney, was kind enough to share her mother in law Sonia’s much loved recipe: “Baking your own challah on a Friday is a special mitzvah (spiritual good deed) for Jewish women. I double the recipe and, before plaiting, remove a small piece of the dough and say this blessing, Ba-ruch a-tah a-do-noi, elo-hai-nu me-lech ha-olam a-sher kid-sha-nu be’mitz-vo-tav v’tzi-va-nu l’haf-rish chal-lah.’ This is symbolic of the days of the temple and brings blessing to the home and family.”

Challah from heaven, via Sydney, Australia.
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Print Recipe
Servings Prep Time
2 loafs 30 minutes
Cook Time Passive Time
45 minutes 180 minutes
Servings Prep Time
2 loafs 30 minutes
Cook Time Passive Time
45 minutes 180 minutes
Challah from heaven, via Sydney, Australia.
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
2 loafs 30 minutes
Cook Time Passive Time
45 minutes 180 minutes
Servings Prep Time
2 loafs 30 minutes
Cook Time Passive Time
45 minutes 180 minutes
Servings: loafs
  1. Put 1 kg of the flour in a large bowl. Make a large well in the flour and add the warm water. Add the yeast and 1⁄2 cup of the sugar, stirring the yeast and water in the well until combined. Set aside for 15 minutes, or until the yeast is foamy.
  2. Add the salt and remaining sugar to the well and mix. Wait another 5–10 minutes for the mixture to foam again.
  3. Add the eggs and oil and mix with a wooden spoon. Gradually incorporate the flour in the bowl into the egg mixture in the well. Once combined, tip onto a floured surface and knead. If the dough is too sticky, slowly add the extra flour. Knead for 10 minutes until you have a smooth, slightly sticky dough, adding a little more flour if needed.
  4. Place in a large oiled bowl and cover with a tea towel. Set aside in a warm place and allow the dough to rise until it has doubled in bulk (2–3 hours).
  5. When the dough has risen, divide it into two equal pieces. Shape each piece into a plaited loaf (see below).
  6. Preheat the oven to 180°C/350°F. Place the loaves on a lined baking tray and allow them to rise for at least 30 minutes and up to 1 hour.
  7. Brush with the egg wash and sprinkle with the seeds. Bake for 45 minutes, or until golden in colour. Remove from the tray and allow to cool. Makes 2 challahs.
  8. Three-strand challah: The simplest way to plait a challah is to divide the dough into three long strands. Pinch them together at the end and plait as you would plait hair. Pinch together the other end to join and tuck under. See below for instructions to plait a six strand challah.



Six-strand challah:
To start, pinch the six strands together at the top and tuck under.
Take the two outside strands and (starting with the left) cross them to the opposite side.
Take the first from the right and place it in the middle.

Then start the mantra:
Second from the left across
First from the left to the middle
Second from the right across
First from the right to the middle

Repeat until the plait is finished.
Pinch the ends of the strands together and tuck under.


Check out the full braiding video here:



Want to see the #UltimateShabbatLunch video? It’s right here.

Want to see the #UltimateShabbatLunch video and recipes on one page? Click right here.

#UltimateShabbatLunch: Egg and Onion recipe

#UltimateShabbatLunch: Cholent recipe

#UltimateShabbatLunch: Cinnamon Apple Pie recipe

#UltimateShabbatLunch: Shopping List and Prep Sheet

Did you love this recipe? This recipe was first published in “Monday Morning Cooking Club” .

Check out our latest collection of recipes in “The Feast Goes On”.

Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here![/box]


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Now for Something Sweet

Social Media




These delightful balls of deliciousness were served at @barackobama + @michelleobama's White House Seders in 2015 and 2016.⁠

This wonderful story from MMCC friend and USA chef @susanbarocas, told as it appears in our third book, It's Always About the Food: ⁠

"If you look closely at the official photos from the past two (2015/2016) White House Seders, you can see them. There, sitting on silver serving dishes on the beautifully set table—my charoset balls! ⁠

I still get a jolt surprise and pleasure when I think back to my three years serving as the guest chef for the Obamas’ seder. I remember after the first year in 2014, someone remarked that I could check that off my bucket list. Really?? I gotta’ tell you that cooking at the White House was never on any list of mine. Who could have imagined it for this self-taught cook, teacher, caterer and writer!⁠

Each year, standing in the compact White House kitchen, cooking all day with the other chefs, the anticipatory nervousness quickly disappeared as the joy of where I was and what I was doing took over. ⁠

After the first year, I was able to add a few Sephardic items to the menu, including these charoset balls, which have become one of my trademark dishes over the past 20 years. And each year, as I ground the fruit and nuts mixture, then rolled the balls in uniform sizes, I truly felt that somehow, my parents, grandparents and even unknown ancestors were there with me, smiling and sharing this most unexpected and amazing experience. " ⁠

⁠ (For those unfamiliar with it, charoset is a dried fruit or apple paste/jam-like condiment served at Passover to remind us of the mortar used by the Jewish slaves in Egypt)⁠

Lay low and stay healthy,⁠
the MMCC girls ⁠

#mondaymorningcookingclub #heirloomrecipes #jewishcooking #itsalwaysaboutthefood #homecooking #jewishfood #shabbat #shabbos #seder #whitehouse #charoset #pesach #passover #alanbensonphoto⁠ #ourkitchensopen⁠


Distraction of the day: Frozen Lemon Meringue Torte.⁠

This has been a huge favourite of so many since we first published it in 'The Feast Goes On' in 2014.⁠

You won't be sorry. It is a fabulous, completely do-ahead frozen dessert made up of meringue layers and lemon curd. So good. You can make it a week or so ahead and then store in the freezer until just before serving. ⁠

Perfect for Passover or Easter celebrations.⁠
Perfect for any time at all.⁠

And we have a beautifully produced video to guide you through it, step by step. Just click on the link in our profile and then on this pic, and you will be where you need to be.⁠


#mondaymorningcookingclub #harpercollins #heirloomrecipes #homecooking #alanbensonphoto #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #thefeastgoeson #pesach #passover #KLP #glutenfree #ourkitchensopen @brokenyellow (with thanks to @vivpolak for the recipe all those years ago)


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