Challah
User Reviews
5
Challah
Description
This Challah loaf combines bread flour with warm water, active dry yeast, honey, olive oil, salt, and egg yolks, producing a dough that rises to form a soft, glossy bread. The dough is kneaded, allowed to rise until doubled, then shaped into three long logs and braided. An egg wash and sprinkling of sesame or poppy seeds finish the loaf before baking.
The bread has a tender yet structured crumb with a slightly sweet, rich flavor from honey and eggs. Its golden crust is delicate rather than thick or hard, suitable for slicing thickly for sandwiches or toast. Olive oil enriches the dough without overpowering the subtle sweetness.
Challah is ideal for sandwiches, French toast, or simply served with butter. It keeps well stored at room temperature for several days, maintaining softness. It can also be frozen wrapped tightly and thawed before use.
Substituting butter for olive oil is possible for non-Kosher variations. The recipe yields one large loaf weighing about one pound, providing ample servings for a family or gathering.
Ingredients
- 1/2 cup + 2 tablespoons water 110 to 115 degrees, warm
- 1 package active dry yeast (2 1/4 teaspoons)
- 2 tablespoons honey
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 6 tablespoons olive oil (see note 1)
- 5 large egg room temperature, yolk
- 1 egg + 1 tablespoon water (egg wash)
- 2 tablespoons sesame seeds or poppy seeds
Instructions
- In a large measuring cup, and the warm water, yeast, and honey. Let the yeast soften (bloom) for 5 minutes.
- In the bowl of a stand mixer fitted with the hook attachment, combine the flour, salt, butter, and egg yolks. With the motor running on low, slowly drizzle in the yeast mixture.
- Increase the mixer speed to medium and mix until the dough forms a ball and pulls away from the sides of the bowl, about 2-4 minutes. If the dough seems a bit too wet, add 1-2 tablespoons of flour.
- Turn out the dough onto a clean work surface and shape into a ball. Place into the same bowl, cover with plastic wrap, and let rise in a warm place (80 to 85 degrees, see notes) until doubled in size, about 1 - 1 1/2 hours.
- Line a baking sheet with parchment paper. Punch down the dough and pour out onto a lightly floured surface. Using a bench scraper or sharp knife, cut the dough into 3 equal pieces. Roll each piece into an 18 inch log. If the dough starts to shrink back as you roll, cover with plastic wrap, and let rest for 10 minutes. Then continue to roll into logs.
- Form into a three strand loaf by placing the three logs parallel to one another, but perpendicular to you. Starting at the top, pinch the three ends together. Cross left strand over middle strand, then right strand over middle strand. Continue until fully braided, readjusting the strands when necessary.
- Pinch the three strands together at the end and gently tuck under to create a round edge. Tuck under at the top of the loaf as well. Place the loaf on the prepared baking sheet, cover with a clean kitchen towel or plastic wrap, and place the baking sheet on top of the oven.
- Preheat the oven to 350 degrees and proof the shaped loaf until doubled in size, about 30 minutes. When ready to bake, brush the entire surface of the loaf with egg wash and generously sprinkle with the seeds.
- Bake until deep, golden brown, about 25 to 30 minutes, rotating the baking sheet halfway through (the loaf should sound hollow when thumped ). Cool completely on the baking sheet before serving.
Notes
- Use 6 tablespoons of olive oil as called for, or substitute softened butter if not adhering to Kosher dietary laws.
- The recipe yields one large loaf, approximately 1 pound, sufficient for about 8 thick slices.
- Store leftover challah in an airtight plastic bag at room temperature for 4 to 7 days to maintain softness; avoid refrigeration to prevent drying.
- For longer storage, wrap the loaf well and freeze for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 255mg | 11% |
| Potassium | 81mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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