Homemade Challah Bread with a 6 Stranded Braid
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5
Homemade Challah Bread with a 6 Stranded Braid
Description
The Homemade Challah Bread recipe details the process of mixing warm water, instant yeast, honey, vegetable oil, eggs, salt, and flour to create a soft, elastic dough. After an initial rise, the dough is divided and shaped into six strands for each loaf, which are then braided together for a distinctive look. The bread is allowed to rise again on the baking sheet before being glazed with an egg wash and baked until golden. This bread has a slightly sweet flavor from honey balanced by the richness of eggs and oil, and a tender interior that holds up well for sandwiches or as a side to meals.
The braiding technique adds an appealing visual touch and the gentle rise yields a loaf that is soft yet sturdy enough to slice easily. The shine from the egg wash enhances the golden crust, making it inviting to serve. Challah bread traditionally carries symbolic meaning but is also prized for its pleasant taste and texture in everyday use.
The recipe includes tips on adjusting flour amounts based on factors like humidity, highlighting the need to achieve a dough that is not too stiff yet can form a ball and is slightly sticky to the touch. This flexibility ensures consistent results despite environmental variations.
Ingredients
- 2 1/2 cups water warm
- 1 tablespoon instant dry yeast
- 1/2 cup honey
- 4 tablespoons vegetable oil
- 2 egg
- 1 tablespoon salt
- 8-9 cups all-purpose flour
- 1 egg egg wash, + 1 tablespoon water
Instructions
- In the bowl of a stand mixer, combine the warm water, yeast, honey, vegetable oil, eggs, and salt. Add in the flour 1 cup at a time, mixing on a low speed in between. Mix until well combined and the dough is smooth and elastic. Add a little more flour if it is still sticking to the side of the bowl. The dough will be slightly sticky (you don't want a stiff dough), but it should be able to form a ball in the mixer.
- Place the dough into a bowl that has been sprayed with nonstick cooking spray. Let rise for 1 1/2 hours.
- Divide the dough into two loaves. For each loaf, divide the dough into 6 balls and roll into strands about 12 to 15 inches long (or 3 if you want to do a normal braid). Pinch the strands together at one end and braid (see video) Once you reach the end of the strands pinch them together. Repeat with the other loaf.
- Place the braided loaves on a baking sheet covered with nonstick cooking spray. Let rise 1 hour.
- In a small bowl whisk together the 1 egg + 1 tablespoon water. Brush it over the loaves. This is called an egg wash.
- Bake at 375 degrees for about 25 minutes. Cool before slicing.
Notes
- Adjust the flour amount between 8 to 9 cups based on your kitchen's humidity and dough stickiness.
- Start with less flour and add gradually until the dough forms a slightly sticky but manageable ball.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 2419 kcal
% Daily Value*
| Calories | 2419kcal | 121% |
| Carbohydrates | 452g | 151% |
| Protein | 61g | 122% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 245mg | 82% |
| Sodium | 3611mg | 150% |
| Potassium | 689mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 71g | 142% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 126mg | 13% |
| Iron | 24.7mg | 137% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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