Henya Federman spent nearly half of her 40 years as a beacon of Jewish life and friendship on the US Virgin Islands. A teacher, guide, and confidant to so many, her tragic passing a year ago still leaves a gaping hole in the hearts of thousands.

Many recall how she’d host locals and tourists alike at her overflowing Shabbat table with her homemade challah (there are no kosher bakeries on the island), and how she’d encourage Jewish women to bake challahs of their own. As they prepare to mark Henya’s first yahrzeit this Shabbat, many of them will be baking challah using her signature recipe.

And we are sure that her soul would have pleasure knowing that you do the same, baking loaves of love with which to celebrate Shabbat with your family and friends.

Step 1: Activate the yeast

  • 2 ¼ tsp dry yeast
  • ½ cup warm water
  • 2 tbsp sugar

Whisk together the yeast, warm water, and sugar. Let sit for 5-10 minutes until thick and frothy.

Step 2: Make the dough

  • ½ cup oil
  • ½ cup sugar or honey
  • ½ cup warm water
  • 2 eggs
  • 4 ½ cups flour
  • 1 tsp salt
  1. Add remaining ingredients and mix until it forms a dough that is soft but not sticky. Knead for 8-10 minutes.
  2. Cover with plastic wrap or a damp towel and place somewhere warm to rise until dough has doubled in size—approximately 1-1 ½ hours.

Step 3: Braid and bake

  • 1 egg, beaten
  • Sesame seeds (or topping of your choice), optional
  1. Tip dough out onto your work surface. Let it rest for 10 minutes, then divide into 6 pieces.
  2. Roll each piece into a rope, then braid into two loaves (3 strands each).
  3. Carefully pick up each challah and move it to a parchment paper lined pan (You can use a loaf pan or a sheet pan).
  4. Brush with beaten egg and top with sesame seeds.
  5. Bake at 350°F (180°C) for approximately 30 minutes. Loaf should be golden on top, and firm on the bottom.

Yields: 2 challahs

Note: Recipe can easily be doubled or further increased. Can also be made in a bread machine.