Taka Hallah (Make 2 Days Before Shabbas)

This challah takes the slow road, and the bread is better for it. The dough mixes together on day one, then cold-rises in the refrigerator for at least 24 hours. On day two, it gets punched down and rises again for another 12 to 24 hours. By the time you braid and bake on day three, the long fermentation has developed a complex, slightly tangy flavor that quick-rise challah can’t match.

Saffron in the dough gives the bread a warm golden hue and a delicate floral aroma that sets this apart from standard challah recipes. White raisins get kneaded into each section of dough during shaping, so they’re evenly distributed through every braided strand.

The braid is a four-strand construction: three pieces braided together with a fourth placed on top. For Yom Tov (Jewish holidays), the directions call for shaping the braid into a round coil instead. An egg wash and poppy seed topping before baking give the crust that classic bakery sheen and crunch.

Kitchen Tips

• Start this bread two full days before you need it. The double refrigerator rise is what develops all the flavor
• Keep the dough oiled and covered with a moist towel in the fridge to prevent drying out
• Knead the raisins in gently during shaping. Aggressive kneading at this stage degasses the dough
• Brush with beaten egg right before baking for a shiny, deep golden crust

Variations

• Use honey instead of sugar for a more traditional challah sweetness
• Add a teaspoon of cardamom to the dough for a Scandinavian-inspired twist
• Shape into individual rolls instead of loaves for Shabbat dinner table bread