Easy Challah Bread Recipe
User Reviews
4.9
Easy Challah Bread Recipe
Description
This Challah Bread recipe uses active dry yeast proofed in warm water with sugar to activate it. The dough is mixed combining flour, egg yolks, sugar, salt, and extra virgin olive oil, producing a rich base. Kneading is done by hand or using a stand mixer with a dough hook to develop smooth elasticity.
The dough is allowed to rise in a warm place until doubled, then divided into three equal portions and rolled into ropes for braiding. The braid is shaped and prepared for baking with a sprinkle of toasted sesame seeds, which add both flavor and crunch to the crust.
The final bread has a characteristic soft yet structured texture typical of challah, suitable for serving warm with sweet or savory accompaniments. The bread can be made as a single loaf or divided into two smaller ones by adjusting the shape after the second rise.
Options like serving with honey, berry compote, or dipping into olive oil with dukkah complement the bread’s mild flavor. This recipe stems from adaptations of Israeli cooking techniques.
Ingredients
- 2 1/4 tsp active dry yeast
- 1 cup water warm
- 4 cups all-purpose flour
- 7 egg you will use some of the egg whites later, large yolks
- 1/4 cup sugar
- 1 teaspoon salt
- 6 tablespoons extra virgin olive oil Early Harvest Greek
- 2-3 tbsp sesame seeds toasted
Instructions
- In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer.
- In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil. Mix with a wooden spoon.
- Add the yeast mixture, and mix with the wooden spoon until the dough is too hard to mix. Transfer the dough to a lightly floured work surface, and knead by hand for 10 minutes. If the dough is too sticky as you knead, add a very little bit of flour and continue kneading until the dough is soft and smooth.
- Place the dough in a large, lightly oiled mixing bowl. Cover with a kitchen cloth and keep it in a warm spot for 1 1/2 until the dough rises (the dough is ready when it has doubled in size).
- Punch the dough down and turn it back onto a lightly floured work surface. Divide the dough into three equal pieces, then roll each piece into a rope that's about 16 to18 inches long. Braid the three ropes together like you would hair. Squeeze both ends together to complete the braid.
- Place the braided loaf on a large baking sheet lined with parchment paper. Cover and return to a warm spot for another 30 to 45 minutes allowing it to rise again. Meanwhile, preheat the oven to 350 degrees F.
- Brush the loaf generously with about 2-3 tbsp of the egg whites you reserved earlier. Sprinkle the sesame seeds on top.
- Bake in the 350 degrees F heated-oven for 20-25 minutes, or until golden brown. Let the challah bread cool before slicing.
Notes
- Use a stand mixer with a dough hook on low speed for 6 to 8 minutes as an alternative to hand kneading.
- You can divide the dough into two smaller loaves after the second rise; pinch the ends to secure the shape.
- Serve challah warm with honey, berry compote, labneh, or olive oil and dukkah.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Slices
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 22.2g | 7% |
| Protein | 3.9g | 8% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 40.1mg | 13% |
| Sodium | 120.8mg | 5% |
| Fiber | 0.9g | 4% |
| Vitamin A | 90.8IU | 2% |
| Calcium | 19.7mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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