Challah Bread

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Challah Bread
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Challah Bread

Recipe by whenyourhungryCourse: AppetizersCuisine: JewishDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Resting Time

3

hours 
Total time

3

hours 

45

minutes

This braided bread looks so perfect that when you slice yourself a piece, you cherish the pillow- soft interior that is rich and slightly sweet. The challah bread loaf is straightforward to bake that is enriched with eggs, oil and some sugar for sweetness. The real magic comes in braiding this loaf and then brushing with egg whites is all you need to make that loaf shiny and magnificent

Ingredients

  • ½ cup lukewarm water

  • 1 tsp active dry yeast or instant yeast

  • 1 tsp honey/sugar

  • 2 ½ cups all-purpose flour

  • ⅛ cup granulated sugar

  • 1 tsp salt

  • 2 eggs

  • 1 egg yolk (Reserve the white for the egg wash)

  • ⅛ cup vegetable/olive oil 

  • 1 tsp water – To brush the challah

Directions

  • Firstly dissolve the yeast by taking the lukewarm water in a bowl, sprinkle the yeast and the sugar, and stir to combine. Let this stand for about 5-10 minutes until you see a frothy layer across the top (This means the yeast is active and ready to use)  
    Most importantly if you do not see the frothy layer after about 10 minutes, the yeast has likely expired and you would need to purchase new yeast.
  • Once completed mix all the dry ingredients in a separate large bowl – Take the flour, sugar and salt and mix this well using a fork (aerate the dry ingredients)
  • Make a well in the center of the flour mix and add the eggs, egg yolk and oil
  • After this pour the yeast mixture and using a wooden spoon and rubber spatula mix this well until a shaggy dough is formed that is difficult to mix further
  • After this is done, turn this dough into a floured work surface and knead by hand for about 10 minutes
  • If the dough seems very sticky, add a teaspoon of flour at a time until the dough starts to take shape. You would have finished kneading the dough when it is soft, smooth and the holds a ball-shape (Alternately, if you have a stand mixer, knead for about 6-8 minutes on low speed)
  • Let the dough now rise until it doubles in size, which would take about 2 hours. Place the dough in a well oiled bowl, cover with plastic warm and leave in a warm place (oven with light on in colder weather places either kitchen counter)
  • Divide the dough into 3 equal parts. Roll each piece of the dough into a long rope shape, about 15-18 inches. If the rope shrinks as you try to roll them, let them sit for 5 minutes for the gluten to relax and then roll again 
  • In conclusion, we need to braid the dough and so gather the ropes and squeeze them at the very top. To make this 3- stranded challah, braid the ropes like braiding yarn or hair. Squeeze the other ends together when complete
  • Place the braided loaf on a well oiled tray. Cover with cling wrap and a clean kitchen towel and let this riise in a warm place until pillowy and puffed, about 1 hour
  • It’s time to preheat the oven to 350F and while the oven is preheating, whisk the egg white with 1 tsp of water and brush it all over the challah (Be sure to get to the cracks and down the sides of the loaf)
  • Bake the challah for 30-35 minutes until golden brown
  • Let the challah cool on a cooling rack until just barely warm. Slice and eat

PRO TIP

  • Instead of oil, you can also add melted butter to this recipe as a substitute 
  • Wrap the challah in plastic wrap and store at room temperature for about 5 days 

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