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CHALLAH BREAD

Course Breads, Yeast Bread
Cuisine Jewish
Prep Time 3 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 1 (14 inch) loaf

Ingredients

  • 1 cup water warmed to 90F
  • 1/4 cup sugar
  • 2 1/4 tsp active dry yeast
  • 4 1/2 to 5 cups all-purpose flour unbleached
  • 1 1/2 tsp salt
  • 2 tbs light flavored olive oil or canola oil,
  • 2 eggs
  • 1 egg yolk (save the egg white for the egg wash)

To Top

  • 1 egg white beaten with 1 Tbsp water (from the 1 yolk above)
  • poppy seed or sesame seeds (optional)

Instructions

  • Place the warm water in a large bowl. Add the sugar and mix to dissolve. Sprinkle the yeast over top of the water and let it stand for 10-15 minutes until the yeast starts to foam.
  • Add 2 cups of flour and the salt to the yeast mixture. Mix well. Add the oil, eggs and egg yolk and stir to mix.
  • Add the remaining flour ½ cup at a time, stirring after each addition, until a soft dough comes together.
  • Turn the dough onto a lightly floured surface and begin to knead by hand, adding flour as necessary, until the dough is smooth, soft and slightly tacky (but not sticky), 7-10 minutes. (Alternately, mix the dough in a stand mixer using a dough hook. Knead with the dough hook for 2-3 minutes.)
  • Transfer the soft dough to a clean, greased bowl. Cover with a damp tea towel and place the bowl in a warm, draft-free place to rise for 2 hours.
  • Punch down the dough and divide it into 3 equal pieces. Shape each piece into a ball and roll each ball into a rope. Pinch the three ropes together at one end and braid them, being sure to pinch the other end to seal the braid when finished.
  • Place the braided loaf on a parchment paper lined baking sheet.
  • Prepare your egg wash and brush the loaf with the wash. Top with seeds as desired.
  • Let the bread rise for 25-30 minutes, until puffy.
  • Preheat your oven to 375F
  • When the dough has finished proofing, brush it with another coating of egg wash, if desired, and place it in the oven. Bake for 25-30 minutes, turning the pan 180? halfway through cooking time. (If you want a very even and glossy crust, brush the loaf with a little more egg wash when you turn the pan.)
  • The loaf is done when it is golden and sounds hollow if you tap it, (If you have an instant-read thermometer, you can take it out when it hits an internal temperature of 180 degrees.)
  • Remove the loaf from the baking sheet and let cool on a wire rack.

Notes

CHALLAH BREAD

Easy challah bread recipe & tutorial with photos | TheMediterraneanDish.Com Anyone can make this delicious, satisfying braided loaf of bread; enriched w/ eggs and topped with sesame seeds. Perfect for dinner, sandwiches, or French toast. Keeps well. See the tutorial on TheMediterraneanDish.comJewish braided bread, Challah, is light and fluffy egg bread with a glowing crust. It is perfect for special celebrations, weeknight dinners, and everything in between.