Description
Challah Bread is a traditional Jewish braided bread known for its soft, slightly sweet crumb and shiny golden crust. Made with simple ingredients like flour, yeast, eggs, and sugar, this homemade challah is perfect for festive occasions or everyday enjoyment. The dough is kneaded and braided before baking, resulting in a visually stunning loaf with a rich, tender texture.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour (plus more as needed)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm water (about 110°F)
- ¼ cup vegetable oil
- 2 large eggs
- 1 egg yolk (for dough)
For the Topping
- 1 egg (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
- Activate Yeast: In a large mixing bowl, whisk together the warm water, sugar, and active dry yeast. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix Wet Ingredients: Add the vegetable oil, 2 large eggs, egg yolk, and salt to the yeast mixture. Whisk to combine thoroughly, creating a smooth liquid base for the dough.
- Add Flour: Gradually stir in the all-purpose flour, one cup at a time, mixing until a sticky dough forms. Stop adding flour when the dough is cohesive but still tacky.
- Knead Dough: Turn the dough out onto a floured surface and knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly springy. Add additional flour as needed to prevent sticking but avoid making the dough too dry.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover with a damp towel and let it rise in a warm, draft-free place for 1½ to 2 hours, or until the dough has doubled in size.
- Shape Dough: After the dough has risen, punch it down to release excess air. Divide into 3 or 4 equal pieces and roll each piece into a rope. Braid the ropes together to form a loaf shape, ensuring the ends are pinched to seal.
- Second Rise: Transfer the braided loaf onto a parchment-lined baking sheet. Cover loosely and let it rise again for 30 to 45 minutes until slightly puffed.
- Prepare Egg Wash: Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it evenly over the surface of the braided loaf to give it a shiny, golden crust.
- Add Seeds and Bake: Sprinkle the loaf with sesame or poppy seeds if desired. Bake in the preheated oven for 30 to 35 minutes until the bread is golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the challah from the oven and allow it to cool completely on a wire rack before slicing to maintain its texture and structure.
Notes
- For a richer and more developed flavor, refrigerate the dough overnight for a slow rise before shaping.
- This recipe yields one large challah loaf ideal for slicing into 8 to 10 servings.
- You can also divide the dough to make rolls or two smaller loaves if preferred.
- Ensure the water for yeast activation is around 110°F to properly activate without killing the yeast.
- Adjust flour quantity as needed depending on humidity and brand of flour.
