Challah Bread
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Additional Time
3 hrs 10 mins
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Total Time
3 hrs 50 mins
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Servings
24 servings
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Calories
183 kcal
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Course
Bread
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Cuisine
Israeli, Eastern European
Challah Bread
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A beautiful challah bread, delicious, with chewy, slightly sweet and not overly rich crumb.
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Ingredients
Poolish
- 600 g all-purpose flour about 4 cups, using 'scoop and swipe' method
- 400 ml water about86F/30C; about 1 3/4 cups less 1 Tbsp
- 10 g instant yeast about 1 Tbsp; also known as Quick Rise or Rapid Rise yeast
Final dough (in addition to the poolish above)
- 400 g all-purpose flour about 2 3/4 cups, using 'scoop and swipe' method
- 80 ml water 86F/30C; about 5 1/2 Tbsp
- 15 g kosher salt about 1 Tbsp
- 70 g white sugar about 5 1/2 Tbsp
- 25 g butter melted; about 1 3/4 Tbsp
- 1 egg
Eggwash
- 1 egg yolk use the whole egg for a lighter color of the crust
- 1 tsp heavy cream
Garnish
- 3 Tbsp poppy seeds
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Instructions
- To prepare the poolish, mix the flour with the water, and the instant yeast. Cover and let rise in a warm place for about 2 hours, until about tripled in size. I use a cold oven with the light on, it provides a perfectly warm environment.
- Combine the poolish with the rest of the dough ingredients in a bowl of a stand mixer. Mix on low (Kitchen Aid setting 2) for 2 minutes. Cover and let rise in a warm place for about 45 minutes, or until doubled in size.
- If making one large loaf, divide the dough into 6 equal pieces. If making two smaller loaves, divide the dough into 8 equal pieces. Roll them out into 8"-10" logs. Cover and let rest for 20 minutes.
- On a lightly floured work surface (wooden is ideal), roll each log into a 14" long strand, making the ends thinner than the middles. Dust the strands with a little bit of flour to prevent sticking. Braid into a six-stranded challah bread if making a large challah, or two 4-stranded challahs if making two small loaves.
- Brush with the egg wash and sprinkle poppy seeds on top.
- Bake smaller loaves at 425F for about 20 minutes and large loaves for about 25-30 minutes. Chill for one hour before serving.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
17mg
(6%)
Sodium
255mg
(11%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
50IU
(1%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 255mg | 11% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 50IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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