Challah Bread is a rich, slightly sweet, and beautifully braided bread that is a staple in Jewish cuisine, traditionally enjoyed on Shabbat and holidays. Its tender crumb and golden crust make it perfect for any occasion. The dough is enriched with eggs and oil, giving it a soft texture and a shiny finish. While it can be enjoyed fresh with butter or jam, challah is also fantastic for making French toast, bread pudding, or sandwiches. This recipe creates a loaf that is both visually stunning and deliciously satisfying.
Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup sugar
- 1 tsp salt
- ½ cup warm water
- â…“ cup vegetable oil
- 2 large eggs
- 1 egg yolk (for egg wash)
- 1 tbsp honey or sugar (for egg wash)
- Sesame or poppy seeds (optional)
Instructions:
- Activate the yeast: In a small bowl, combine the warm water, 1 tablespoon of sugar, and the yeast. Let it sit for 5-10 minutes until frothy.
- Make the dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the oil, eggs, and activated yeast mixture. Mix until a soft dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 5-7 minutes.
- First rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Braid the bread: Once the dough has risen, punch it down and divide it into three or four equal pieces. Roll each piece into a rope, and braid them together tightly. Pinch the ends to seal the braid.
- Second rise: Place the braided dough onto a baking sheet lined with parchment paper. Cover it loosely and let it rise for another 30-45 minutes until it puffs up.
- Prepare the egg wash: Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg yolk, honey (or sugar), and 1 tablespoon of water. Brush the egg wash generously over the entire loaf. Sprinkle with sesame or poppy seeds if desired.
- Bake: Bake the challah for 25-30 minutes, or until it turns a deep golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
- Cool and serve: Let the challah cool on a wire rack before slicing. Enjoy as-is or use for your favorite recipes like French toast!
