Challah Bread
User Reviews
5
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Prep Time
20 mins
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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
Description
The Challah Bread recipe begins with a poolish, a pre-ferment made from flour, water, and instant yeast that is left to rise until tripled, which enhances the bread's flavor and texture. The final dough blends this poolish with additional flour, water, salt, sugar, melted butter, and an egg, resulting in a dough that is soft yet elastic. After a second rise until doubled, the dough is divided and formed into long strands, which are then braided—either six-stranded for a large loaf or four-stranded for smaller ones. An egg wash mixed with cream is brushed on to create a shiny crust, and poppy seeds are sprinkled on top. This bread combines a tender interior with a golden, slightly crisp exterior, making it a visually appealing and flavorful addition to the table.
The braid and topping give the loaf a distinctive look that complements occasions like holiday or family dinners. Its mild sweetness makes it versatile for toasting, sandwiches, or as a side to soups and stews.
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 use the whole egg for a lighter color of the crust, yolk
- 1 tsp heavy cream
Garnish
- 3 Tbsp poppy seeds
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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