Challah Bread
This homemade Challah Bread is a game-changer—soft, fluffy, and brimming with a subtle sweetness and a golden crust that dreams are made of. Perfect for those who've never baked bread before, this fail-proof recipe takes you step-by-step to create a braided masterpiece that's not just food, it's an experience. Whether you're making it for a special occasion or as a sumptuous weekend treat, this challah is sure to elevate any meal to the realm of the unforgettable.
Servings: 12
Calories: 212kcal
Ingredients
- 2¼ teaspoon active dry yeast
- 1¼ cup water lukewarm
- ¼ cup sugar
- 3 large eggs
- ¼ cup vegetable oil
- 4½ cups all-purpose flour
- 1½ teaspoon salt
For The Egg Wash
- 1 large egg beaten
- sesame seeds
Instructions
- In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir gently and let it sit for about 5-10 minutes until frothy.
- In a separate bowl, beat together 3 eggs, vegetable oil, and the remaining sugar.
- In a large mixing bowl or the bowl of your mixer, combine 4 cups of flour and salt. Create a well in the middle of the flour mixture and pour in the yeast mixture followed by the egg mixture. Stir until a dough forms. Turn the dough onto a floured surface and knead for about 10 minutes, adding additional flour as needed to prevent sticking. The dough should be smooth and elastic when it's ready. You can also mix this in your mixer for about 5 to 10 minutes until the dough comes clean from the sides of the bowl.
- Place the kneaded dough in a lightly oiled bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot until it has doubled in size, about 1.5 to 2 hours.
- Once the dough has risen, punch it down gently. Divide the dough into as many strands as you want for your braid (a traditional challah uses 3, 4, or 6).
- Roll each portion of dough into long, even ropes. Line them up side by side, pinch the ends together at the top, and braid the strands. Pinch the ends to seal when you reach the bottom.
- Place the braided dough on a parchment-lined baking sheet. Cover it loosely and let it rise for 30-45 minutes, or until puffy.
- While the dough is going through its second rise, preheat your oven to 375°F (190°C).
- Brush the risen dough with the beaten egg wash. If you’re using poppy or sesame seeds, sprinkle them on now.
- Place the challah in the preheated oven and bake for 25-30 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
- Allow the challah to cool on a wire rack before slicing.
Video
Notes
- Yeast Activation: Make sure your yeast mixture turns frothy. If it doesn't, your yeast might be old and should be replaced.
- Flour Variations: While the recipe calls for all-purpose flour, you can also use bread flour for a slightly chewier texture.
- Egg Wash: Don't skip the egg wash! It gives the bread its beautiful golden-brown finish.
- Temperature Check: Use a kitchen thermometer to confirm the internal temperature of the bread reaches at least 190°F (88°C), indicating it is fully baked.
- Second Rise: Make sure to give the braided dough enough time to puff up in the second rise; this contributes to a lighter, fluffier loaf.
- Optional Toppings: Feel free to sprinkle poppy or sesame seeds on the egg-washed loaf before baking for added texture and flavor.
- Day-Old Bread: Challah tends to dry out quickly. If you're using day-old bread, consider reviving it in the oven for a few minutes before serving.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 40g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 317mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 2mg