Easy Challah Bread
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Easy Challah Bread
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Challah bread is a traditional Jewish bread often eaten on the Sabbath and holidays. Traditional challah recipes use eggs, white flour, water, sugar, yeast, and salt. After the first rise, the dough is rolled into rope-like pieces and braided into three, four, or six strands. For special celebrations, such as Jewish Holy Days, the braided loaf may be rolled into a circle and painted with an egg to give it a golden sheen. The challah is sometimes topped with dried fruits, such as raisins and cranberries. Here is an easy recipe for Challah bread to try at home; that is fairly simple and combines flour, sugar, yeast, salt, eggs, and oil. The dough is then braided and baked until golden brown. Challah bread is a delicious and festive addition to any meal!
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Ingredients
For the Challah Bread:
- 11 g instant dry yeast
- 150 ml milk or water (100F-110F)
- 30 g honey
- 60 g sugar
- 80 ml avocado oil , sunflower oil, or melted butter
- 2 large egg yolks
- 2 large eggs
- 1-½ teaspoons kosher salt
- 500 g (4 cups) All Purpose Flour , spooned and leveled off, plus more for work surface
For the Egg Wash:
- A pinch of sugar
- 1 large egg yolk
- 1 tablespoon cream , whole milk, or water
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Instructions
- Place the lukewarm (about 110F to 115F) water in a small bowl, sprinkle with yeast and a pinch of sugar, stirring to combine. Set aside at room temperature until a frothy layer forms on top, 5–10 minutes.
- Mix the flour and salt into the large bowl of a stand mixer and whisk on low speed to combine. Make a well in the center of the flour and add 2 eggs, 2 egg yolks, honey, sugar, and oil. Whisk on low to form a slurry.
- Pour the yeast mixture over and combine on medium speed until a shaggy dough forms. Using the dough hook attachment, knead the dough on low speed for 6–8 minutes. If the dough is still very sticky, add flour 1 tablespoon at a time until it is soft and smooth.
- Lightly oil your hand, place dough in a large oiled bowl, and turn to coat the surface, cover with plastic wrap and place somewhere warm to let the dough rise until it has doubled in size, 45 to 1 ½ hour.
- On a lightly floured work surface, divide the dough into 3 to 6 equal pieces, depending on the type of braid you are making. Next, roll the pieces of dough into long ropes, about 16 inches long. Gather the ropes and pinch them together at the top.
- To make simple 3-strand challah, braid the ropes together like braiding hair and squeeze the ends together when complete. Place the braided loaf on a parchment-lined baking sheet and sprinkle with flour. Cover loosely with a kitchen towel and let rise in a warm place until puffed up, about 1 hour.
- Preheat the oven to 350°F. Whisk the egg yolk with 1 tablespoon of cream and brush all over the challah, inside the cracks, and down the sides of the loaf. If you like, sprinkle poppy, za'atar, or sesame seeds onto the challah before putting it in the oven.
- Place the baking sheet on top of another baking sheet; this will prevent the bottom crust from browning too much. Bake until challah is golden brown, about 25–35 minutes, rotating pan halfway. Set braided bread aside on a cooling rack to cool.
Equipments used:
Notes
- How to Store
- How to Store
- To store Challah Bread, let it cool completely, then wrap it tightly in plastic or aluminum foil to prevent it from drying out. You can also place it in an airtight container. Store it at room temperature for up to 2-3 days.
- To store Challah Bread, let it cool completely, then wrap it tightly in plastic or aluminum foil to prevent it from drying out. You can also place it in an airtight container. Store it at room temperature for up to 2-3 days.
- Make-Ahead
- Make-Ahead
- Prepare the challah loaf to the point where it's braided. Then place it in a pan, cover it with greased plastic wrap, and put it in the refrigerator overnight. The next day, remove the braided dough from the fridge, set it on the countertop, and keep it covered. Allow it to come to room temperature and rise for about 1 hour before baking as the recipe directs.
- Prepare the challah loaf to the point where it's braided. Then place it in a pan, cover it with greased plastic wrap, and put it in the refrigerator overnight. The next day, remove the braided dough from the fridge, set it on the countertop, and keep it covered. Allow it to come to room temperature and rise for about 1 hour before baking as the recipe directs.
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Overall Rating
5.0
3 reviews
Excellent
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